Jun 13, 2010

Magdeline's chamandi podi (Dry prawns chutney)

This delicious dry chutney was prepared for us by cousin Magdeline from beautiful Kerala so we could have a taste of Kerala back in Mumbai. Many thanks Magdeline for all that love, the chutney and for sharing this recipe...  
( pic provided  by our resident chef  sherry  after testing the recipe,Verdict: yummmm )

Ingredients for Chamandi podi :

1 fresh Coconut or 250 gms dry coconut flakes (fresh coconut recommended)
1 inch piece of ginger
5 big dry red chillies
1 tsp red chilli powder (add more if you like it spicier)
2 tsp thick tamarind paste/extract
A handful of dry prawns 
A pinch of fenugreek seed powder
About 15 curry leaves
Coarse sea-salt to taste

Grate coconut and ginger
Dry roast the grated coconut, curry leaves and ginger and dry red chilies on a slow flame. As it  turns dry-ish but not yet brown, add the dry prawns and a pinch of fenugreek powder and roast until coconut turns brownish and a lovely aroma hits your nostrils
Turn off the flame, add chilli powder, sea-salt and tamarind extract, mix it around and leave it to cool. Now here's the tricky part: At this point Magdeline would transfer it all into a traditional stone pounder and pound it all together to produce the tastiest chamandi I ever tasted! 


But since we don't have those pounders now, use a blender to blend it all together - running it for a few seconds at a time to ensure the chutney stays dry. 

Note: It may take a few trials before you arrive at the right balance to suit your taste, so keep experimenting with the sourness, spice, salt etc... it's should be worth the effort when you get it right!

This dry chutney goes great mixed up with plain rice or could be used to flavour and spice up just about anything you fancy. You could convert it to a wet chutney by adding some edible coconut oil. Enjoy!

5 comments:

smartbrains said...

Paneer pieces dipped in masala and gram flour batter and deep fried.
Indian tea with all the trimmings!
Indian tea made with ginger and other flavors.
http://www.ukcookeryforums.com
Cooking

June 23, 2010 at 1:46 AM
Anonymous said...

i was accumulating all the ingredients for this recipe from the various emails i got from you guys ,, but you beat me to it

anyway... Good one atleast its up now at last the elusive chamdi podi recipe

jeff

July 4, 2010 at 7:01 AM
Anonymous said...

A folktale about this tasty chamandi: A magician in Kerala was famous for turning the blandest food into the tastiest. All he had to do was wave his magic wand around the food, mutter the magic words and hey-presto the food turned magically tasty. Until along came someone who called his bluff: turned out his magic wand was stuffed with chamandi podi so everytime he waved it around the food it got a generous sprinkling of the tasty podi!

March 15, 2011 at 1:57 PM
Unknown said...

Hi, Really good recipe, please could we have a 'print' option on the page to enable easy printing of recipes? Thanks.

March 1, 2013 at 12:01 PM
Unknown said...

Good site, nice recipes, please can we have a 'print' option to optimise the page for printing? Thanks.

March 1, 2013 at 12:02 PM

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