Chammandi Podi

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Roast Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 1 large bunch - fresh coriander leaves (stalks removed, chopped, and air-dried overnight)
  • 2 tbsp - white til (sesame) seeds
  • 4 tbsp - chana dal
  • 4 tbsp - fresh grated coconut
  • 8 or 10 - dried red chillies
  • 4 cloves - garlic, chopped roughly
  • 1 tbsp - tamarind powder / amchur / a lemon-sized ball of dry tamarind
  • 1.5 tsp salt

How to Make Chammandi Podi

  • Dry roast the sesame seeds till they are about to splutter.
  • Add chana dal and saute till it starts to turn slightly brown.
  • Add the dried red chillies, the grated coconut, and garlic.
  • Roast till the coconut is dry and turns slightly brown.
  • Transfer the roasted ingredients to a flat dish to cool.
  • Slightly roast the air-dried coriander leaves.
  • First, grind the roasted ingredients roughly along with tamarind/amchur powder and salt, then add the dry roasted coriander leaves and salt, and grind some more till all the ingredients are thoroughly mixed to a coarse consistency.
  • Transfer the chammandi podi to a glass jar.