Chammanthi Podi
ケララの魔法のふりかけ！ココナッツが香ばしく焦げた赤い粉
Description
A South Indian (Kerala) dry chutney thoroughly dry-roasting coconut fine (grated coconut) with red chilies and tamarind without oil until red-brown, then pulverized.
Classification: For Maniacs,Furikake (Sprinkle),Savoriness
Shops selling Chammanthi Podi
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Coconut fine
- Dried red chilies
- Urad Dal
- Tamarind
- Ginger
- Curry leaves
- Salt
Instructions
- Without oil in a pan, dry-roast coconut fine, dried red chilies, Urad Dal, ginger, curry leaves slowly on low.
- Remove from heat when coconut turns savory deep red-brown and oil oozes.
- Add tamarind (acidity) and salt, pulverize in mixer into a slightly coarse, moist powder. Completes a shelf-stable versatile sprinkle.
Learn more Substitutes, pairings, tips
Key spices
Red chilies、Ginger、Curry leaves
Substitutes at Japanese supermarkets
(Difficult to sub due to coconut's unique savoriness and tamarind acidity)
Pairing
White rice, Idli (steamed bread), Dosa
Trivia
[Hardcore] 'Chammanthi' means chutney, 'Podi' means powder. Raw coconut chutney rots quickly, but this dry chutney stores at room temp for months, invariably given to Kerala students leaving home as 'mother's taste furikake'. The sweet-savoriness of near-burnt coconut and acidity are addictive.
Eating tips & etiquette
[Unique Eating] Pour this red powder generously over piping hot freshly cooked rice, drip a little coconut oil, mix messily by hand into the 'ultimate Kerala-style rice ball'!
Allergen
None