Chammandhi podi

Chammandhi podi

‘Malayalees can’t travel without chammandhi podi in their backpack’ – this could be a customary age old practice from our grandma’s kitchen whether its hostel days/hospital stay or on tour. In my case it was amma who fulfilled our taste bud with this podi/powder. A spoonful of chammandhi podi with carrot rice or beet root rice makes a simple & easy lunch, it goes well with dosas and idilis too. Use only 1 tbsp rule does not apply to my foodie who never ever helped me in this process :( while for my achu it’s everything in lunch box… more precious!

There are quite a lot of varieties and it varies from region to region with ginger and garlic taste, but amma had a nadan variety of dry chammandhi podi.

Remember those school days amma bribed my brother to give a lift to the stone grinder rod - for me he is the Sylvester Stallone… it’s odd to digest J. While I grab a handful from it as an onlooker charge he gets more. Till now she does the major part in mixer and the finishing touch up of mixing tamarind and salt in stone grinder. Now presenting the method here for you guys!

Ingredients:

Grated coconut – 1-2 whole dry (old)coconut

Chana dal /sambar dal – 1 tbsp

Urad dal – 1 tbsp

Asafoetida resin – turkey berry size

Dry red chillies- 5-6

Tamarind – lemon size

Curry leaves- 3-4 sprigs

Salt – for taste

Oil – 1 tsp

Method:

Heat a tsp. of oil in a kadai and fry asafoetida resin – once done keep aside. Now add the dals and red chilli – fry on medium heat. When the dal turns brown on both sides transfer it to another bowl to get cooled down. In the same kadai add the grated coconut with curry leaves and dry roast for few minutes on medium heat till it turns dark brown color.

No tiring mood… stir constantly or else it will get burnt and spoils the taste. Switch of the flame and allow to cool. Now grind the 1^st set fried items and mix with the fried mixture and asafoetida. Coarsely powder the whole mixture by adding salt and tamarind as per your taste and store in an air tight container.

Note:

1. To get evenly brown colour for coconut while frying peel the inner skin for preparing this mixture. The outer peel you can use for making other curries.
2. Don’t add oil while frying. If you prefer asafoetida powder then no need of oil.
3. Can add garlic while frying dal and ginger and shallots while frying grated coconut.
4.  Start using if after a day for tamarind and salt to get blend properly.
5.  Use dry spoons in the bottle to last longer.
6. No need to refrigerate it can stay good for a month or more if your taste buds allow for it.