How to make Chammanthi podi/ Veppilakatti or roasted chutney powder?

Chammanthi podi or roasted chutney powder is one of the special spicy recipe from Kerala.

Chammanthi podi is also known by the name ‘veppilakkatti’. The addition of tamarind and curry leaves gives a unique aroma and a delicious taste. This recipe stays fresh for almost a month without refrigeration. Hence, it is hugely popular among people who stays away from home for studies or work. Veppilakkatti, rice and curd is a famous combination among Kerala food recipes. Let’s have a look at the ingredients and the method of preparation of this spicy as well as sour recipe.

Ingredients for the preparation of Chammanthi podi/ Roasted chutney powder/ Veppilakkati

• 4 cups of grated coconut
• 9 or 10 shallots (ulli)
• 7 or 8 dry red chili
• 2 cups of curry leaves (Kariveppila)
• 2 tablespoon of coconut oil
• A small lemon sized tamarind (Valampuli)
• 2 tablespoon of coconut oil
• Salt (as per the requirement)

Method of preparation

• Peel the shallots and slice it to fine pieces.
• Wash and dry the curry leaves.
• Heat the oil in a pan on a medium flame.
• Once the oil is heated add the chillis and fry it for 2 minutes.
• Add the sliced shallots, grated coconut and fry it for 5 to 7 minutes.
• Add the curry leaves and tamarind. Stir it well until the coconut turns crispy and attains a golden brown colour
• Once it has a golden brown colour, take out from the heat and keep it aside for cooling
• Once it has cooled completely, add the salt according to your requirement and grind it in a mixer to a fine powder
• Spicy and delicate fried chutney powder is ready for serving.