This is a different but delicious Chammandhi podi. Coconut is roasted till golden with the masalas and then crushed or ground to a coarse powder. This chammandhi uses only raw ingredients and is for instant use.
You cannot store this for a long time but will stay in the refrigerator for 2-3 days.
You can also use this chammandhi as a side dish with curd rice.
Ingredients needed for dry Coconut Chutney
1 cup fresh grated coconut
1 tbsp chopped small onions
4 - 5 red chillies, deseeded
Salt to taste
few curry leaves
2 tsps coconut oil
1/2 tsp mustard seeds
2 red chillies broken into bits
How to prepare Dry Coconut Chutney?
Take coconut, small onions, deseeded red chillies, Salt to taste and a few curry leaves in a mixer. Crush them lightly, just a run or two in the mixer will be enough. Do not add any water. It should be dry.
Remove from the mixer and keep aside.
Heat coconut oil in a fry pan. Splutter mustard seeds and add the broken red chillies.
When the red chillies start changing colour, splutter a few curry leaves.
Add the crushed coconut mix to the pan and mix well.
Serve hot with Dosa, Appam, Idlis etc.
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