Nadan Chammanthi Podi, Idi Chammanthi, Kerala Chammanthi Podi, Roasted Coconut Chutney Powder

1. In a heavy bottomed wide deep pan, add in the grated coconut, shallots, pepper corns, ginger, garlic and curry leaves.
2. Fry until the mixture turns dark golden brown in color, by stirring continuously in a medium flame.
3. Once it reaches the dark golden brown color, add in the red chilli powder, coriander powder, tamarind pieces, salt and stir continuously for about 2-3 minutes in a medium flame.
4. Remove from heat and let it cool completely. Grind it into a coarse powder. Check for salt.
5. Keep it in an air-tight container.

Notes:

• You can use dried red chillies and coriander seeds instead of red chilli powder and coriander powder.
• If you are using dried red chillies and coriander seeds, add them in the first step and continue the recipe.
• Checkout the measurement for this recipe,
  • Dried red chillies - 35-45 Nos, adjust to your taste
  • Coriander seeds - 3 Tablespoon

Yield: Makes about 4 - 4 ½ cups of chutney powder