Pattanam podi

Thanks to Madras meter( you tube channel) for giving such a wonderful recipe. As told in the above you tube video, people used to travel to madras then called as patanam from distance places.As this podi stays good and also tasty people used to carry it as side dish for dosa and idli. And thus the name ' patanam podi'.

Ingredients:

• Coconut scrapings-1/2 Cup
• Red chilli-4 to 6 
• Tamarind - a small piece
• Salt- to taste

To temper:

• Oil- 2 tsp
• Mustard seeds-1/4 tsp
• Urad dhal-1/2 tsp
• Curry leaves- few
• Asafoetida-a generous pinch

Method:

• Dry roast coconut scrappings in a kadai till the moisture disappears and xoxonuts turns light brown in colour.
• Remove it and add a tsp of oil,and roast red chilli.
• Now in a mixies add the roasted ingredients,salt,tamarind and grind to a thick chutney( thogayal consistency) by adding little water.
• Now in a kadai temper with items mentioned under 'to temper'.
• Then add the ground chutney and saute well.
• Serve with idli or dosa.

Notes:

• If refrigerated can be used for 10 days.
• Adjust red chilli to your taste.
• Tastes best when ground using 'ammi'.
• I used mortar and pestle.