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Idi Chammanthi/Chammanthippodi (Curry leaves Chutney powder)

Idi Chammanthi, also known as Chammanthi podi, is a much loved chutney powder in almost all households in Kerala. At the mention of Idi chammanthi, the first thought that comes to my mind is my childhood days at my mom’s place. The ladies of the house would dry roast the ingredients and pound them in the traditional mortar and pestle, known as Uralum Ulakkayum, in Malayalam. In the modern days, we have resorted the quicker way of pounding stuff, i.e, the grinder. Let me confess, the traditional preparation tastes much better than the grinder- borne chutney powder 🙂 . The combination I love the most is rice and curd with a generous serving of the Idi chammanthi. Yumm !!!

Though one can find a lot of variations to preparing this chutney powder, the recipe I am sharing with you is what I made under my Mom’s guidance. 🙂

Idi Chammanthi/Chammanthippodi (Curry leaves Chutney powder)

Source: My Mom

Idi Chammanthi/Chammanthippodi (Curry leaves Chutney powder)

Idi Chammanthi, also known as Chammanthi podi, is a much loved chutney powder in almost all households in Kerala. At the mention of Idi chammanthi, the first thought that comes to my mind is my childhood days at my mom's place. The ladies of the house would dry roast the ingredients and pound them i

Ingredients
  

  • 50 gms Curry leaves
  • 100 gms coconut Grated
  • 3 Shallots sliced
  • 10 - 12 Peppercorns (adjust to suit your taste)
  • 2 - 3 chillies (adjust to suit your taste) Dried red
  • 1/2 - 3/4 teaspoon Tamarind paste
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Jaggery (grated)

Instructions
 

  • Heat a heavy bottomed pan.
  • Add the grated coconut, curry leaves, red chillies, peppercorns and shallots.
  • Roast them on low heat till they turn brown in colour.
  • Make sure to stir it occasionally to ensure uniform browning.
  • One has to keep a close watch so that it doesn't get burnt.
  • Once the brown colour is achieved, switch off heat and allow to cool.
  • Transfer the roasted ingredients to a grinder, along with salt, tamarind and jaggery.
  • Grind to a fine powder.
  • (You can taste check and add more jaggery or salt according to your liking).
  • Store in an airtight container.
  • This has a longer shelf life if stored in refrigerator.

Notes

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