Chammanthi Podi

(COCONUT CHUTNEY POWDER)


Ingredients

Shredded coconut - 6 cups
Dried red chilies - 7
Coriander seeds - ½ tsp
Black pepper corns - ½ tsp
Shallots - 6
Curry leaves - 4 stems
Asafoetida - a pinch
Ginger – 1” piece
Tamarind - size of a lemon ball
Cooking oil – 1 tsp
Salt to taste

Directions

1. Heat a heavy bottom pan over a medium flame and dry roast the coconut,dried red chillies, coriander seeds, pepper corns,shallots and curry leaves until the mixture becomes brown.

2. Heat the oil and fry the asafoetida and add it to the above mixture.

3. Pound this mixture with ginger, tamarind, and salt. Use a stone grinder for better taste. Cool and store.

Coconut Chutney

Ingredients

Grated coconut – ½
Mustard seeds – 1 tsp
Urad dal – 1 tbsp
Dry red chillies - 3
Ginger -1’’ piece
Cooking oil
Curry leaves
Salt to taste

Directions

1. Grind the coconut, ginger and 2 dry red chillies into a fine paste in the food processor.
2.In a small pan, heat the oil and when hot add the mustard seeds, curry leaves, urad dal and one dry red chilly. Fry till the red chilly turns dark in color.
3.Remove from the fire and add to the coconut paste. Add salt to taste and serve.

Tomato Chutney

Ingredients

Tomatoes (medium) – 3
Shallots – 4
Garlic clove- 1
Red chillies – 3
Asafoetida – 1 pinch
Mustard seeds – ¼ tsp
Curry leaves
Cooking oil
Salt to taste

Directions
1. Fry the shallots in oil till it becomes translucent. Fry the dry red chillies.Add the garlic and chopped tomatoes and cook till the tomato gets mashed.
2. Grind the mixture to a fine paste.
3. Heat oil in a pan, splutter the mustard seeds, add the curry leaves and asafoetida. Saute for ½ minute and add the ground mixture, salt, ¼ cup water and boil.
4. Served with idli and dosa