The main ingredient here is the Coconut,which was abundent in kerala,hence the name (land of Coconut ).Now the picture is different,there are more rubber trees than Coconut trees as the Rubber price shooting up ,only the love of coconut remains.Anyway,this fruit is so unique in many respects. No other fruit has the three distinct eyes of the coconut. In India coconut is offered to God by way of prayer and this is then eaten as blessed food or prasad in the belief that it has now received divine vibrations from God and will therefore give us good health and prosperity.Many break coconut at auspicious ceremonies. The sweet, nectar-like water that it holds is so refreshing and thirst-quenching.
And If you don’t know how to open a coconut, here is the steps to follow.
Fried coconut chammanthi podi
Mom used to make this spicy powder and store in air tight jars ,this would be a great time saver while preparing lunch boxes. We used to carry this and pickles when we stay away from home.
Chamanthi podi taste great with hot rice. Here is how my mom used to make this,
Grated coconut - 6 cups
Dried red chilies 10 (adjust according to taste)
Black pepper corns -1 tsp
Curry leaves-2 sprigs
Asafetida a small piece fried in Sesame seed oil
Ginger one large piece finely chopped
Garlic – 3-4 pods finely chopped
Tamarind the size of a goose berry
Shallots -6 diced.
Salt to taste
Heat up a heavy bottom pan the bigger the better to allow space for it to be swished around . And fry grated coconut, red chilies, black pepper,ginger, shallots and curry leaves. Keep it on a medium heat and keep stirring it around. Fry until the coconut turns to a brown color. Take this out and spread it on a tray and let it cool.
dry toasted coconut and other ingredients
Now grind well the roasted ingredients with tamarind asafetida, and salt.Taste and adjust salt, Tamarind, chilies etc.when cold store this in a clean dry jar.
Tips: you can use dry shredded coconut instead of fresh/frozen grated coconut,this actualy reduce the roasting time to half .