chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi

chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi with detailed photo and video recipe. an easy and simple classical south indian spice powder or condiment made with coconut. it is an ideal condiment for morning breakfast recipes like idli, dosa and upma on top of chutney as a side dish. yet it can also be served as a side to many rice-based recipes like rasam or sambar rice for lunch and dinner.
chammanthi podi recipechammanthi podi recipe | coconut chutney powder | kobbari chutney pudi with step by step photo and video recipe. chutney pudi or podi is one of the essential south indian condiments or spice powder. it is generally made with cereals or lentils and made to a fine powder. it is basically made as a taste enhancer and served as a side to breakfast recipes. one such variant is the chammanthi podi recipe, made with dry coconut as the hero ingredient.

i am not a huge fan of spice powder, but it is a must for my husband. he likes to have it for his morning breakfast, sides for his lunch and dinner with any rice options. evidently i have to stash it up with a different kind of chutney powder. he personally likes the peanut-based chutney powder but opens for other variants too. and lately, he has developed some good interest with this coconut chutney powder. basically he likes a chutney powder with a coarse texture rather than a fine powder-like gun powder. as matter of fact, even i like it that way and i personally feel it is better served in that way. having said that it is completely up to individual preference.

coconut chutney powder

anyways, before concluding, i would like to highlight some tips, suggestions and variations for a spicy chammanthi podi recipe. firstly, the recipe is generally made with freshly grated coconut to have the authentic flavour taste. having said that you can also use dry desiccated coconut as an alternative. secondly, you can extend the recipe by adding roasted peanuts and/or roasted channa dal to have a unique texture and taste. yet, it is not the authentic taste and for an authentic taste, you need to stick to the original recipe. lastly, if you are serving with rice, it is best served with ghee and kobbari chutney pudi mixture.

finally, i request you to check my other masala powder recipes collection with this post of chammanthi podi recipe. it basically includes recipes like, curry leaves powder, idli podi, paruppu podi, sambar powder, chutney powder, peanut chutney powder, udupi style sambar powder, udupi saaru pudi, biryani masala, pav bhaji masala. further to these i would also like to highlight my other recipes collection like,

chammanthi podi video recipe:

street food recipes

recipe card for coconut chutney powder recipe:

chammanthi podi recipe

chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi 

5 from 2 votes
Prep Time: 2 minutes
Cook Time: 30 minutes
Servings: 1 box
AUTHOR: Hebbars Kitchen
Course: Condiment
Cuisine: kerala
Print Recipe Pin Recipe
easy chammanthi podi recipe | coconut chutney powder | kobbari chutney pudi 

Ingredients

  • 2 cup coconut, grated
  • ¼ cup urad dal
  • 7 dried red chilli
  • handful curry leaves
  • ball sized tamarind
  • pinch hing / asafoetida
  • ½ tsp salt

Instructions

  • firstly, in a large kadai add 2 cup coconut and roast on medium flame for 2-3 minutes.
  • now add ¼ cup urad dal and roast on medium flame.
  • roast until the colour changes slightly.
  • further add 7 dried red chilli and handful curry leaves.
  • continue to roast until the coconut turns dark golden brown.
  • cool completely and transfer to the blender.
  • add ball sized tamarind, pinch hing and ½ tsp salt.
  • pulse and blend to coarse powder.
  • finally, enjoy chammanthi podi with idli and dosa.
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how to make chammanthi podi with step by step photo:

  1. firstly, in a large kadai add 2 cup coconut and roast on medium flame for 2-3 minutes. you can alternatively use desiccated coconut.
    coconut chutney powder
  2. now add ¼ cup urad dal and roast on medium flame.
    chammanthi podi recipe
  3. roast until the colour changes slightly.
    chammanthi podi recipe
  4. further add 7 dried red chilli and handful curry leaves.
    chammanthi podi recipe
  5. continue to roast until the coconut turns dark golden brown.
    kobbari chutney pudi
  6. cool completely and transfer to the blender.
    kobbari chutney pudi
  7. add ball sized tamarind, pinch hing and ½ tsp salt.
    coconut chutney powder
  8. pulse and blend to coarse powder.
    coconut chutney powder
  9. finally, enjoy chammanthi podi with idli and dosa.
    coconut chutney powder

notes:

  • firstly, make sure to roast coconut well, the moisture in coconut will decrease the shelf life.
  • also, adjust the amount of chilli based on spiciness.
  • additionally, you can add onions and garlic while roasting for different flavour.
  • finally, chammanthi podi stays good for a month when stored in an airtight container.

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