Thenga chammanthi podi Recipe


    Thenga chamanthi podi (Roasted coconut chutney powder)

    Chammanthi podi (Roasted coconut chutney powder) also known as veppilakkatti is a special dish made with coconut along with some spices. Its special taste add a flavour, which is good enough to take rice without any other curries. It’s used as a side dish for Idli, Dosa etc. Being roasted, this coconut chutney can be stored for long time with refreshing and moreover ideal dish during travelling


    • Fresh Coconut grated – 4 cups (2 coconuts)
    • Chilli powder – 4 tsp
    • Coriander powder – 3 tsp
    • Black pepper powder – 1 tsp
    • Shallots – 5 nos (chopped)
    • Garlic – 1 tsp (chopped)
    • Ginger – 1 tsp (chopped)
    • Salt – as needed
    • Curry leaves – 2 sprigs
    • Urad dal (split black gram) – 1 tsp
    • Tamarind – 3/4 of lemon size
    • Coconut oil – 1 to 2 tbsp


    Add oil to a heated pan. When the oil is hot, add the scraped coconut, shallots, ginger, garlic, curry leaves and urud dal. Over low/medium flame roast the coconut mix for 15 minutes or till coconut turns light brown. Now add chilli powder, coriander powder, black pepper powder and saute for 15 seconds or till fragrant. Turn off the flame, continue stirring for few minutes and transfer into another vessel to avoid burning. After cooling down add tamarind, salt. Coarse grind the mixture. Spread the ground mix on a paper towel to remove excess oil and to cool down. Store it in an airtight container.

    Refer detailed step by step cooking video below:

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