Sunday, July 4, 2010

Chammanthipodi


INGREDIENTS:
1)      Coconut - 4 cups, grated 
Shallots - 2 
Green chillies - 2
Mint leaves - 2/3 leaves
Coriander leaves - 3 stems
Curry leaves - 1 stem 
Asafoetida powder – ½ teaspoon
Cumin seeds – ½ teaspoon
Tamarind pulp – 1 teaspoon
Sugar – 1 teaspoon
Salt to taste  


2) Red chillies – 10
3) Urad dal – 2 tablespoons
4) Tuar dal – 1 tablespoon
5) Raw rice – 1 tablespoon

METHOD:
Dry roast all ingredients in list 1 on slow heat until there is no water content left in the coconut and the mixture turns brown.
Dry roast 2,3,4, and 5 separately for five minutes each.
Let all ingredients cool down.
Grind list 1 ingredients in a mixer/grinder. Similarly, grind all the other ingredients together. Ensure that the ingredients are not ground into a smooth powder.
Add both the ground mixtures in a frying pan and dry roast on slow heat for five minutes. When this cools down, grind once more in a mixer/grinder.

POSTSCRIPT: You can increase/decrease chillies to suit your taste. 

No comments:

Post a Comment

Share