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Kerala cuisine Salads, Pickles , Chutneys and Dips



For the people of Kerala, chammandi podi is just enough to eat rice. I can guarantee you that this recipe is just perfect, if you are looking for side-dish that has good storage time.

In hostels, chammandi podi comes handy when you just can’t tolerate watery and tasteless curries anymore. O yes,you guessed it right…I had to stay in hostels number of times!!!! Seriously,you can’t expect messvalas to serve five-star quality food when you prepare food in such massive quantities. Coming back to chutney powder , it goes well with rice, dosas and idlis.

Ingredients required

Coconut – 2 medium sized(freshly grated and ground in food processor or mixie.)

Urad dal/uzhunnu parippu – 2 1/2 tbsp

Tuvar dal/toor dal/split yellow pigeon peas/tuvara parippu – 2 tbsp

Red chillies – 8-10 no.s

Garlic – 2 flakes

1/2 tsp pepper

Curry leaves – 1/4 cup

Tamarind – a small piece

Coriander seeds – 1 tbsp

1/4 tsp asafoetida

Salt – As per taste

Coconut oil – 2 tbsp(Can be replaced with refined if you don’t like the taste of coconut oil)

Method of Preparation

Heat oil in a kadai .Add urad dal and split yellow pigeon peas and saute till it turns golden brown.

Transfer urad dal and toor dal to a plate/ container and reserve.

To the remaining oil in kadai, add all the remaining ingredients except asafoetida.

Saute this till coconut becomes dark brown in colour. Finally add asafoetida and saute for few minutes. Remove from heat and let it cool a bit.

Grind together the roasted coconut mix and reserved roasted urad dal and toor dal.

Spicy coconut chutney powder / chammandi podi is ready.

Keynote 1: Store these in air-tight containers and can be used even upto 1 month.(Although the storage time is not significant, if you are taking to hostel as it won’t last that long)

Keynote 2: Grinding of grated coconut make cooking of coconut uniform when sautéed. It is indicated by the uniform colouring which otherwise would be non-uniform.


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