Veppilakkatti / Nadan Veppilakatti/ Chammanthi podi

Veppilakkatti, also known as Chammanthi podi, is a classic dish in Kerala and is made with curry leaves and coconut roasted with spices. It is popular in Palakkad region and Central Kerala. In Palakkad region, veppilakkatti is prepared with Lemon leaves and other spices, wherein Kottayam and surrounding areas, curry leaves is the main ingredient in Veppilakkatti. Today, I am giving you the recipe for Kottayam style traditional recipe for Veppilakkatti. For those who have tasted this once, it is purely nostalgia, and I can relate to that. My memories take me back to the times where I had happily relished my “Priyachi’s Veppilakkatti” with warm rice. Priyachi is my cousin, and an exceptional cook!

When my mom was here, I was happy to try all traditional recipes with her, like Pavakka theeyal, Pavakka pickle, Ulli Theeyal, Veppilakatti aka Chammanthi podi, Meatball curry etc. I love cooking with my mom, she gives me many inputs and tips which help me a lot. Even though everyone relishes this Chammanthi podi, it is rarely made at home these days. In older times, it was prepared/ mixed in stone mortar, but with the mixer grinder it is easier, still the roasting part makes everyone weary, I think. With mummy to help, I successfully prepared this wonderful Veppilakkatti and no wonder, in two weeks, my rice consumption has almost doubled and my waist line is expanding. But I tell you, I don’t care! I am just happily savouring for the time being!

Curry leaves or Kariveppila is the main ingredient in this recipe. My mom used to stress on the importance of eating curry leaves (I used to pick and throw) during my childhood, saying it is good for black hair. Well, her gray hairs are very limited still, and so I think I will give it some credit. Also Curry leaves are said to have good iron content and aids in digestion; even more reasons to have it in every dish. It gives a wonderful aroma and taste to all dishes, especially Fish curries, Chicken Liver FryBeef fry, Prawns fry, Chammanthi, Pulissery, Pavakka fry, Kovakka fry, stew etc and all Kerala style thorans and Mezhukkupuratti.

Try this classic and simple Kerala style Veppilakkatti and enjoy with rice. Happy Nostalgic time!

Ingredients :

Curry Leaves: half cup
Coconut scraped: 1 ½ cup
Small Onions/ Shallots: 12 (big)
Dried Red chilies: 8 nos
Dried Kashmiri Red chilies: 6 nos
Tamarind (Valan Puli): little (lime size ball)
Coconut oil: 1 tsp
Salt: as required


Grind the grated Coconut in the mixer for few seconds, to get even particles. Wash and clean the curry leaves and keep aside. Heat a wide Kadai, sprinkle 1 tsp Coconut oil and add the coconut, curry leaves, shallots, red chilies. Roast it together till it attains a deep brown color. You need to stir it most of the time, to ensure perfect even roasting.

Veppilakkatti / Nadan Chammanthi Podi Veppilakkatti / Nadan Chammanthi Podi Veppilakkatti / Nadan Chammanthi Podi

Once it is brown keep aside for cooling. Take out the shallots from the mix, and keep aside. Grind the coconut together with red chilies and curry leaves first, till you get fine powder. Now add the roasted shallots,Tamarind and salt and grind again.

Veppilakkatti / Nadan Chammanthi Podi

Check the powder and adjust the tamarind and salt if required. Mix well and grind for a final time. Keep aside to cool. Store in airtight glass containers or bottles. It will remain fresh without refrigeration for about a month.

Enjoy Veppilakkatti with hot rice and curd. Yum!


  • Sprinkling coconut oil helps to prevent sticking to the pan.
  • Grind the scraped coconut slightly. This ensures that coconut is roasted perfectly and evenly.
  • Adjust the number of red chilies and tamarind according to your taste. I have used Kashmiri red chilies to balance the spiciness and for great color.
  • If you grind too much, oil oozes out and makes wet Chammanthi. Some like it this way, so if you wish to have fine powder, take care while grinding.
  • Always store in glass bottles or airtight glass containers for fresh taste.
  • You can store it in room temperature for almost a month. Use dry spoons while serving.
  • Semi dry coconut is best for Veppilakkatti.
  • Some people add coriander and pepper and other spices. This is my method of preparing Chammanthi podi. Try and you will love it.

Hope you liked this simple Veppilakkatti/ Chammanthi podi recipe. It would really motivate me if you will send me your comments or share with friends through the share buttons below. God Bless!

Pin It on Pinterest

Share This

Sharing is Caring!

Share this recipe with your friends!