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Main Course

Nadan Chammanthi Podi

Nadan Chammanthi podi is a dry version of chutneys famous throughout Kerala.This is a very spicy,tangy, flavorful combination that can be served with plain rice during travel or with kanji (rice porridge).This is very simple to prepare with the available ingredients in our kitchen.

Ingredientsfor 8 servings

50 g Redgram Dhal Tuvaraparippu
10 g Red Chillies
50 g Blackgram Dhal
3 Stems Curry leaves
3 cup Coconut — grated
Seedless Tamarind in the size of a small Lemon
Salt, to taste

Preparation

Step 1
Roast the Redgram Dhal, Blackgram dhal, Red Chillies and Curry leaves together in a Frying pan/Cheenachatty. When the colour of the mix turns into golden, take the Frying pan/Cheenachatty out from the stove and set aside to cool.
Step 2
Also roast the grated Coconut in a Frying pan/Vessel and when the colour of the grated Coconut turns into golden, turn off the heat and allow to cool it for some time.
Step 3
After about 5 – 10 minutes, grind the roasted Blackgram dhal, Redgram dhal, Red Chillies, Curry leaves and grated Coconut along with required quantity of Salt and Tamarind.
Step 4
Naadan Chammanthippodi is ready. This Chammanthippodi can serve with cooked rice (mix the rice with the Chammanthippodi along with Cococonut/Sesame Oil or Ghee).

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

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Main Course

Nadan Chammanthi Podi

Ingredientsfor 8 servings

50 g Redgram Dhal Tuvaraparippu
10 g Red Chillies
50 g Blackgram Dhal
3 Stems Curry leaves
3 cup Coconut — grated
Seedless Tamarind in the size of a small Lemon
Salt, to taste

Preparation

Step 1
Roast the Redgram Dhal, Blackgram dhal, Red Chillies and Curry leaves together in a Frying pan/Cheenachatty. When the colour of the mix turns into golden, take the Frying pan/Cheenachatty out from the stove and set aside to cool.
Step 2
Also roast the grated Coconut in a Frying pan/Vessel and when the colour of the grated Coconut turns into golden, turn off the heat and allow to cool it for some time.
Step 3
After about 5 – 10 minutes, grind the roasted Blackgram dhal, Redgram dhal, Red Chillies, Curry leaves and grated Coconut along with required quantity of Salt and Tamarind.
Step 4
Naadan Chammanthippodi is ready. This Chammanthippodi can serve with cooked rice (mix the rice with the Chammanthippodi along with Cococonut/Sesame Oil or Ghee).

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

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