How is your holiday shopping and menu planning coming along? I am so a last minute person with gifts, I haven't even decided what to buy for N and my favorite cousins ;). So full of confusion . As confusion is the cusp of new insight , lets see what would i make out of it....
I was hoping for a "stewy winter" this time , but i totally forgot about the lent .When i realized it , i planned to make some chammanthi podi for December to make it a "Kanji winter". Since i am a procrastinator the project was held in abeyance , till my dear friend "L" asked me for a recipe. Wasnt that in November 2nd or 3rd week L?
Anyways i wanted to make this and sent the recipe to L , but the ebb and tide of friends and relatives visiting that time made it totally impossible for me. Then my fav cousin Jeff came and he wanted some chammanthi podi so badly to take home to Fl the next day morning...I had no option but to make it at the middle of the night.. A big blow for the procrastinator in me. I made it that night following my Kuttanadan grandma's recipe and was finger licking good. I got to keep a portion of what i made and had to do it again cos of popular demand ;).
Recipe for Kerala style chammanthi podi
Grated coconut - 12 oz ( i used one daily delight frozen packet ) or 2 coconuts
Dried Red chili - 20-25
Coriander seeds - 1 table spoon
Shallots chopped - 2 table spoon
Garlic chopped - 3 cloves
Ginger chopped - a one inch piece
Tamarind - a small lemon size 0r 1 - 3/4 table spoon
Curry leaves - 2 handfuls
Salt to taste
In a big Saute pan add all the ingredients except salt and tamarind.
Toss it continuously , and fry for 30-40 minutes or till they turn dark brown.
Switch off the heat. Add tamarind and salt and let cool.
Grind it into a coarse powder in a coffee grinder or food processor.
If you wannna make it a very fine powder , continue grinding for some more time.
Store in an air tight container.
It goes best with Kanji !!!!!