Chammanthi podi, an all-time favorite of all Keralites and a life-saver of most hostelites is made by grinding coconut with a few other ingredients. It goes extremely well with rice and even with idli/dosa. Today I would love to present another version of chammanthi podi using dry fish/unnakka meen where the dry fish is first fried and then ground along with coconut and the other spices. It keeps well for at least 2 weeks and more if refrigerated. Its best combination is with rice/kanji.
1. Dry fish/Unnakka meen – 250gm (preferably boneless)
2. Grated coconut – 1/2 cup
3. Pearl onions – 8 – 10
4. Dry red chillies – 10-12
5. Ginger – 1 ”
6. Pepper corns – 10
7. Tamarind – Walnut-sized
8. Turmeric powder – 1/4 tsp
9. Curry leaves – 5-6 sprig
10. Oil – To fry the fish
1. Soak the dry fish at least for 1 hr in water. Pat dry and marinate it with turmeric powder for about 15 mts. Shallow fry the dried fish.
2. In another pan, heat the grated coconut for a few minutes and then add the chopped pearl onion and ginger. When the coconut turns light brown add the dry red chillies and curry leaves. Stir the mixture until the coconut turns reddish brown. Take care not to burn the coconut. Now add the fried fish to this and mix well.
3. When it cools down, grind to a coarse powder by adding tamarind in a mixer. Keep this chutney powder in an air tight container.
Variation : You can use dry prawns instead of dry fish. Click here for the recipe.