Posted:
Originally posted by: -allizwell-
We make chammandi podi in a different way...😕We 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...😃 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 spicy😃
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