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Chammanthi Podi
Chammanthi Podi is a dry condiment and chutney from the South Indian state of Kerala. Usually, regular coconut chutneys would spoil the same day without refrigeration, so making Chammanthi Podi was a way to preserve the chutney for months. To make chammanthi podi, shredded coconut and spices are dry-roasted in a pan to evaporate the moisture from the mixture. Then the mixture is ground up and stored to be used later. The word ''chammanthi'' means chutney or sauce, and the word ''podi'' means powder (in Malayalam). See also * List of chutneys * List of Indian condiments The following is a list of condiments used in Indian cuisine. Dried powders * Ajwain * Asafetida * Black salt * Cardamom powder * Red chili powder * Coriander powder * Curry leaves * Garam masala * Ginger, ginger powder * Himalayan salt * Jir ... References {{portal bar, Food Indian condiments Chutney Kerala cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney Powder (Chutney Pudi)
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to impart a specific Flavoring, flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard (condiment), mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, Teriyaki#Teriyaki sauce, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in Packet (container), single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass Spice, spices and Herb, herbs, including salt and pepper, using the term interchangeably with ''seasoning''. O ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kerala
Kerala ( ; ) is a state on the Malabar Coast of India. It was formed on 1 November 1956, following the passage of the States Reorganisation Act, by combining Malayalam-speaking regions of the erstwhile regions of Cochin, Malabar, South Canara, and Thiruvithamkoor. Spread over , Kerala is the 21st largest Indian state by area. It is bordered by Karnataka to the north and northeast, Tamil Nadu to the east and south, and the Lakshadweep Sea to the west. With 33 million inhabitants as per the 2011 census, Kerala is the 13th-largest Indian state by population. It is divided into 14 districts with the capital being Thiruvananthapuram. Malayalam is the most widely spoken language and is also the official language of the state. The Chera dynasty was the first prominent kingdom based in Kerala. The Ay kingdom in the deep south and the Ezhimala kingdom in the north formed the other kingdoms in the early years of the Common Era (CE). The region had been a prominent spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut Chutney
Coconut chutney is a south Indian chutney, a side-dish or a condiment, common in the Indian subcontinent. The condiment is made with coconut pulp ground with other ingredients such as green chillies, tamarind, salt, coriander and water. Coconut chutney is made with both red chillies or green chillies. It is served with dosas, idli, bajji, bonda, and vada. In Karnataka, coconut chutney is also served with rice dishes such as pulao, puliyogare, tomato baath, and ''vangi baath''. See also * Kalathappam * Kinnathappam * Chammanthi podi * List of chutneys This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit. Chutney o ... References Indian condiments South Indian cuisine Chutney Foods containing coconut {{India-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coconut
The coconut tree (''Cocos nucifera'') is a member of the palm tree family ( Arecaceae) and the only living species of the genus ''Cocos''. The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically is a drupe, not a nut. The name comes from the old Portuguese word '' coco'', meaning "head" or "skull", after the three indentations on the coconut shell that resemble facial features. They are ubiquitous in coastal tropical regions and are a cultural icon of the tropics. The coconut tree provides food, fuel, cosmetics, folk medicine and building materials, among many other uses. The inner flesh of the mature seed, as well as the coconut milk extracted from it, form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called ''coconut water'' or ''coconut juice''. Mature, ripe coconut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malayalam
Malayalam (; , ) is a Dravidian language spoken in the Indian state of Kerala and the union territories of Lakshadweep and Puducherry (Mahé district) by the Malayali people. It is one of 22 scheduled languages of India. Malayalam was designated a "Classical Language of India" in 2013. Malayalam has official language status in Kerala, and Puducherry ( Mahé), and is also the primary spoken language of Lakshadweep, and is spoken by 34 million people in India. Malayalam is also spoken by linguistic minorities in the neighbouring states; with significant number of speakers in the Kodagu and Dakshina Kannada districts of Karnataka, and Kanyakumari, district of Tamil Nadu. It is also spoken by the Malayali Diaspora worldwide, especially in the Persian Gulf countries, due to large populations of Malayali expatriates there. There are significant population in each cities in India including Mumbai, Bengaluru, Delhi, Kolkata, Pune etc. The origin of Malayalam remains a matter of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Chutneys
This is a list of notable chutney varieties. Chutney is a sauce and condiment in Indian cuisine, the cuisines of the Indian subcontinent and South Asian cuisine. It is made from a highly variable mixture of spices, vegetables, or fruit. Chutney originated in India, and is similar in preparation and usage to a pickle. In contemporary times, chutneys and pickles are a mass-produced food product. Chutneys * Blatjang —a South African chutney made from dried fruit. * Branston Pickle—a jarred, mass-produced pickled chutney first made in England in 1922 by Crosse & Blackwell. It is sweet and spicy with a chutney-like consistency, containing chunks of vegetables in a thick brown sticky sauce. * ''Chammanthi podi''—a dry condiment and coconut chutney from the Indian state of Kerala. * Coconut chutney—a South Indian chutney side dish and condiment, it is common in South Indian states. It is made with coconut pulp ground with other ingredients such as tamarind, green chili pepp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Indian Condiments
The following is a list of condiments used in Indian cuisine. Dried powders * Ajwain * Asafetida * Black salt * Cardamom powder * Red chili powder * Coriander powder * Curry leaves * Garam masala * Ginger, ginger powder * Himalayan salt * Jira (Indian cumin seeds) * Raai * Turmeric Chutneys * Chammanthi podi * Coriander chutney * Coconut chutney * Garlic chutney (made from fresh garlic, coconut and groundnut) * Hang curd hari mirch pudina chutney (typical north Indian) * Lime chutney (made from whole, unripe limes) * Mango chutney (keri) chutney (made from unripe, green mangoes) * Mint chutney * Onion chutney * Saunth chutney (made from dried ginger and tamarind paste) * Tamarind chutney (Imli chutney) * Tomato chutney Sauces * Raita (a cucumber curd side-dish) See also * List of condiments * Achar {{Cuisine of India Condiments Condiments A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Condiments
Indian or Indians may refer to: Peoples South Asia * Indian people, people of Indian nationality, or people who have an Indian ancestor ** Non-resident Indian, a citizen of India who has temporarily emigrated to another country * South Asian ethnic groups, referring to people of the Indian subcontinent, as well as the greater South Asia region prior to the 1947 partition of India * Anglo-Indians, people with mixed Indian and British ancestry, or people of British descent born or living in the Indian subcontinent * East Indians, a Christian community in India Europe * British Indians, British people of Indian origin The Americas * Indo-Canadians, Canadian people of Indian origin * Indian Americans, American people of Indian origin * Indigenous peoples of the Americas, the pre-Columbian inhabitants of the Americas and their descendants ** Plains Indians, the common name for the Native Americans who lived on the Great Plains of North America ** Native Americans in the Uni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chutney
A chutney is a spread in the cuisines of the Indian subcontinent. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. A common variant in Anglo-Indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some Indian sweet chutneys). Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or to be sold as a commercial product. Indian pickles use mustard oil as a pickling agent, but Anglo-Indian style chutney uses malt or cider vinegar which produces a milder product. In western cuisine, chutney is often eaten with hard cheese or with cold meats and fowl, typically in cold pub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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