Thenga Chammanthi Podi (Kerala Coconut Chutney Powder)

Ingredients

• Coconut - 2 cup
• Dry red chilies - 8 whole
• Urad dal - 1/2 tbsp
• Asafoetida - 1/2 tsp
• Coriander seeds - 1 tbsp
• Tamarind (size of a small gooseberry)
• Garlic - 2 clove
• Black peppercorns - 1 tsp
• Curry leaves
• Salt

Instructions

1. 1Heat a heavy, dry pan over medium heat and add the coconut, dry red chilies, urad dal, coriander seeds, asafoetida, garlic, black peppercorns and curry leaves; do not use oil while roasting, as the dry roast builds the best flavor.
2. 2Dry-roast the mixture, stirring frequently so nothing burns, until the ingredients are dark brown in color; this takes about 20-25 minutes on medium flame.
3. 3Remove the pan from the heat and let the roasted mixture cool to room temperature so it grinds without steaming.
4. 4Add the tamarind (size of a small gooseberry) and salt to the cooled mixture, then transfer everything to a dry grinder.
5. 5Pulse the roasted mixture to a coarse powder, stopping to scrape down the sides as needed so the texture is even but still slightly grainy.
6. 6Spoon the chammanthi podi into an airtight container and store in a cool, dry place; it keeps for several weeks when stored properly.
7. 7Serve the podi with kanji (rice porridge) or hot steamed rice as a savory, comforting condiment. Optional: stir a teaspoon of coconut oil into a serving for extra richness.