Spicy coconut chutney powder. Known as chammandhipodi in Kerala


  • 1 1/2 cups fresh grated coconut
  • 3 tablespoons split black gram lentils / urad dal
  • 1 teaspoon oil
  • 5 dried red chillies
  • Tamarind, (about size of a grape)
  • 1/4 teaspoon asafetida powder
  • salt to taste


  1. Dry roast coconut till pale brown. Add red chillies and take off heat after 30 seconds.
  2. Heat oil. Roast urad dal till brown. Add asafoetida and cook for 30 seconds. Allow to cool.
  3. Grind coconut, red chillies, lentils, asafoetida, salt and tamarind to coarse powder.
  4. Store in air tight container. Serve Thengaipodi with rice and ghee.

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