Chammanthi Podi

Chammanthi Podi is a flavorful South Indian dry chutney powder that packs a punch of rich, roasted goodness. Made with fresh grated coconut, aromatic curry leaves, spicy dried red chilies, and a blend of fragrant spices like coriander seeds and peppercorns, this traditional recipe is a delightful balance of heat, tanginess from tamarind, and a hint of nuttiness from roasted urad dal. The coconut is dry-roasted to a golden brown, infusing the podi with a warm, toasty flavor that’s perfectly complemented by a touch of asafoetida and a drizzle of coconut oil for added richness. This versatile chutney powder pairs wonderfully with steamed rice, dosa, or even idli, making it a pantry must-have. Quick to prepare and lasting for weeks, Chammanthi Podi is the ultimate spice blend for those looking to savor authentic Kerala flavors.

Nutriscore Rating: 53/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 10

Ingredients

• 200 grams fresh grated coconut
• 10 pieces dried red chilies
• 2 tablespoons urad dal (split black gram)
• 1 tablespoon coriander seeds
• 1 tablespoon tamarind
• 1 teaspoon black peppercorns
• 0.5 teaspoon asafoetida
• 15 leaves curry leaves
• 1 teaspoon salt
• 1 teaspoon coconut oil

Directions

Step 1

Heat a heavy-bottomed pan on medium heat and add the grated coconut. Dry roast the coconut until it turns golden brown. Constantly stir to avoid burning. This should take about 8-10 minutes. Once done, transfer it to a bowl to cool.

Step 2

In the same pan, add the urad dal and roast until golden. Add the coriander seeds, black peppercorns, and curry leaves and roast until fragrant for about 3-4 minutes. Remove from the pan and set aside.

Step 3

Add the dried red chilies to the pan and dry roast until they become crisp. If they are very dry, this should take about 1-2 minutes.

Step 4

Once all the roasted ingredients have cooled down, transfer them to a blender or food processor. Add tamarind, asafoetida, and salt.

Step 5

Blend the mixture to a coarse powder. Scrape the sides in between to ensure even grinding.

Step 6

Finally, add coconut oil to the mixture and give it a final pulse in the blender to mix well.

Step 7

Allow the chammanthi podi to cool completely before transferring it to an airtight container. It can be stored at room temperature and will keep for several weeks.

Nutrition Facts

Serving size	(443.7g)

Amount per serving	% Daily Value*
Calories	1428.4

Total Fat 84.7g	0%
Saturated Fat 71.7g	0%
Polyunsaturated Fat 0.3g
Cholesterol 0mg	0%
Sodium 2463.3mg	0%
Total Carbohydrate 173.3g	0%
Dietary Fiber 39.5g	0%
Total Sugars 85.3g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 288.9mg	0%
Iron 15.5mg	0%
Potassium 2383.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 5.6%

Carbs: 45.0%