Chammanthi Podi / Roasted Chutney Powder

Am scared to look at those serious faces! Years back, the picture was different. I have seen parents talking with others while waiting out side of a Dr's room, when I was a child.Nowadays people are more cautious and many don't speak to strangers, and some are stubborn to give a smile back. Moms from the previous generation are more innocent, who would never give up a chance to talk! When I look for mom, I can see she is seriously talking with a lady of her age! hm, what they are talking, may be discussing a recipe, or some family problems or about health..
Definitely , this recipe came through that way, shared by a Christian lady to mom during their chat in the hospital OP section.. :) This "roasted" version of chammanthi is good to keep for few days, or to send to your loved ones abroad..



Chammanthi podi Ingredients
coconut 2 numbers
small onions 10
ginger 2 " piece
garlic 4 or 5 cloves optional
tamarind 1 lemon size
red chillies 15 or as per taste
curry leaves 6 or 7 stalks
coconut oil 1 Tb sp



How to prepare
Chop small onions,ginger and grate coconut.
Remove seeds from tamarind.
Heat coconut oil in a heavy bottomed vessel.
Fry red chillies.
Add all other ingredients to this.
Stir continuously on a medium high flame.
Stir until the mixture reaches a nice brown / red color and crispy.
Remove from fire.
Allow to cool.
Powder them.
You can keep this for long in fridge, take with kanji, rice, dosa and idly etc.
The color depends on the chillies you use.
If you love dried prawns (unakka chemmeen), roast them and powder with this chammanthi podi...