Kerala Chammanthi Podi | Spiced Coconut Chutney Powder Recipe

🌶️ Kerala Chammanthi Podi Recipe – Spiced Coconut Chutney Powder

If you ask any Malayali about comfort food, chances are you’ll hear the words Chammanthi Podi. This traditional Kerala-style chutney powder is made by roasting grated coconut with spices until deep brown and aromatic, then ground into a coarse powder.

It’s a true lifesaver dish – long shelf life, travel-friendly, and absolutely delicious with just hot rice and a drizzle of coconut oil. Chammanthi Podi is also the perfect companion for dosa, idli, or even kanji. With its nutty, smoky, and spicy flavors, this humble chutney powder captures the essence of Kerala kitchens.

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🌶️ Ingredients:

• Grated coconut – 2 cups

• Dry red chilies – 8–10 (adjust spice level)

• Curry leaves – 2 sprigs

• Tamarind – small lemon-sized piece

• Shallots – 6–8 (optional, roasted well to remove moisture)

• Garlic – 5–6 cloves

• Black peppercorns – ½ tsp

• Salt – to taste

• Coconut oil – 2 tsp

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🍳 Method:

1. Heat coconut oil in a thick-bottomed pan.

2. Roast grated coconut on medium flame, stirring continuously, until golden brown and crisp.

3. Add red chilies, curry leaves, garlic, shallots, pepper, and tamarind. Continue roasting until everything is deep brown and aromatic.

4. Allow mixture to cool completely.

5. Grind to a coarse powder (do not make it too fine).

6. Store in a clean airtight jar.

👉 Stays good for 3–4 weeks at room temperature and even longer if refrigerated.

📌 Hashtags:

#ChammanthiPodi #KeralaFood #KeralaCuisine #ChutneyPowder #KeralaRecipes #TraditionalKeralaFood