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. 

Pudina (mint) chutney

INGREDIENTS:
Mint leaves – 2 tbsp
Coconut – 2 cups, grated
Red chillies – 6
Cumin seeds - ½ tsp
Shallots – 2
Tamarind pulp – 1 tsp
Sugar – ½ tsp
Salt to taste
Curry leaves

METHOD:
Dry roast the red chillies and coconut for 5 minutes. Add the rest of the ingredients and grind, without adding water.

Idichakka podithooval

Ingredients:
Idichakka (tender jackfruit) - 1 small
Shallots - 7/8
Red chillies - 5/6
Curry leaves - some
Coconut - 2 cups, grated
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Turmeric powder - ¾ teaspoon
Oil - 1 tablespoon
Salt to taste

Method:

Remove the skin of the jackfruit, cut into into small pieces, and boil it with turmeric powder and salt. When it is cooked, shred it using your hands.

Grind 1 cup coconut, shallots, 2/3 red chillies, and curry leaves into a coarse paste.

Heat oil in a frying pan. Add mustard seeds. When they crackle, add urad dal, 2/3 red chillies (broken into small pieces) and some curry leaves. Add the ground paste and saute well.

Add the shredded jackfruit and mix well.

Add the rest of the coconut and mix well.

Postscript:
1) This dish is also called idichakka thoran.
2) Many people do not add coconut to the ground paste. They use it only to garnish the dish.
3) We used round red chillies for the paste and long red chillies for the seasoning.