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, moved to Bangalore and stayed there for about 4 years and then shifted to my native place ( in Thrissur district), Kerala, along with my husband. My two sons and both daughters-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.