This chutney powder is somewhat a different version with an amazing and a different taste. This preparation is also very simple. Normally, people of Kerala love to have chemmeen and this would be the treat for them. This is the perfect combo with rice.
When the colour of the grated Coconut turns into golden, add the Curry leaves and stir the mix well and keep it aside to cool.
Then mix all above mentioned roasted ingredients together, add required quantity of Salt, Asafoetida Powder, Seedless Tamarind and grind them in a mixer grinder (absolutely without water).
Unakka Chemmeen Chutney Powder is ready. This can be used as side dish for the cooked rice/Dosa/boiled Tapioca etc.
If this Chutney Powder is stored in an air tight container properly, it can use for more than a month time.
Myself, Sobha Kesavan, a retired Accountant in a MNC based in Delhi where I was staying for
26 years. Afterwards, I moved to Bangalore for a period of 4 years and then later, settled along
with my husband in Thrissur, Kerala. My two sons and daughter-in-law are working out of
Kerala as Software Engineers.
I have immense passion for gardening and have been doing it since my stay in Delhi and most of
the ingredients (vegetables) used in my recipes are home grown. I am interested in cooking
mostly North Indian and South Indian cuisines. The recipes shared in pachakam.com from my end
would definitely tickle your taste buds. I will be always looking forward for your valuable
feedbacks or suggestions as there is always room for improvement.