Dry Coconut Chammanthi Podi

(Spicy Coconut Powder)
Prep Time 10 minutes
Cook Time 30 minutes
Course Spices & Chutney
Cuisine Indian


  • 3 cups fresh coconut, grated
  • 1 Tbsp ginger, minced
  • 3 cloves garlic, minced or thinly sliced
  • 10 whole dried red chilli, broken in half
  • 10 pearl onions, minced or thinly sliced
  • tamarind seedless, size of gooseberry, divided into 4 chunks
  • 1 tsp black peppercorn
  • 5 stalks curry leaves
  • 1 ¼ tsp salt to taste
  • ¼ tsp asafoetida


Prepare for Roasting

  • 1. Add fresh grated coconut, ginger, garlic, pearl onions, peppercorn and dried red chilli in a warm pan roast on medium to low heat. Do not put on high heat or it will burn quickly.
  • 2. Keep stirring mixture in pan for about 15-20 minutes until golden brown.
  • 3. When the mixture is golden brown (~15 -20 minutes), add curry leaves to the pan and continue mixing. We do not add curry leaves in the beginning because we want to keep the bright green color of the curry leaves.
  • 4. After about 5 more minutes, add ~3 small pieces of the tamarind, in small pieces (from the gooseberry size), asafoetida and salt. Keep mixing until the mixture is an even golden brown.


  • 5. Once golden brown and dry, turn heat off and continue mixing and roasting for 2-3 more minutes.
  • 6. Place mixture into a bowl to cool down. Once mixture cools down, grind the mixture in batches to a coarse mixture. You do not want a smooth texture.
  • 7. Once all of the mixture has been ground into a coarse texture, taste for salt. Add salt as needed and grind all of the mixture one more time.
  • 8. Dry Coconut Chammanthi Podi is ready to eat!


  • 9. Store in an air-tight container. It can remain at room temperature for about a week. For long storage, you can keep it in the refrigerator.



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