Kopra Inji Chammanthipodi

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  1. Heat 1 tbsp of coconut oil in a frying pan and roast 1 small copra (dried coconut), 1 heaping tsp. of ginger, 1/4 cup of curryleaves, 1.25 tsp. of salt, 6 dry red chillies (I used the spicier variety), 1/4 cup of shallots & a pinch of cumin seeds . Roast till the coconut is browned & turns crisp. Add half a gooseberry sized ball of tamarind & fry for a minute.
  2. Grind to a fine/ coarse chammanthipodi.
  3. Your yummy chammanthipodi is ready to serve with rice.
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This entry was posted in Chutneys & masala powders, Traditional Kerala dishes. Bookmark the permalink.

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