This podi was inspired by a coconut chammanthi podi that my parents brought back from Kerala a few years ago. When I had it, I wouldn't eat a meal without it! I also took inspiration from the Philippines, namely, a condiment called "Palapa" from the restaurant Bad Saint in Washington D.C.
To make this, we roast coconuts until golden brown and then combine it with kari leaves, shallots, garlic, ginger, spices and house-made curd chilies. This mixture is then tossed with tamarind powder and sugar to add a "sweet and sour" element.
Traditionally it is eaten with rice or dosas, but our Coco Podi is versatile and can be used on anything like eggs, stir fried veggies, and popcorn!
*Please note that this contains dairy from the curd chillies