Posted:
Originally posted by: -allizwell-
We make chammandi podi in a different way...đWe roast the same stuff as we roast for the molagapodi and then additionally we roast coconut real good... or we use grated copra... then add a bit of tamarind pulp and jaggery (only a bit) ... grind coarsely...!This can be stored for many days in the refridgerator... used as an accompaniment for dosas, idlies or with rice too...đ but this DOES NOT need any oil while serving... it is purely a dry chutney powder...!
i dint know abt this one with jaggery and tamarind but am sure it will be tasy ,maybe less spicyđ
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