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By: Deepa Sujesh

Thenga Chammanthi(coconut chutney) is one such nostalgic item which always reminds me of banana leaves parcels (pothi choru) with rice(kuthari choru),thenga chammanthi, payaru mezhukuparetti, lemon pickle and omelette.This was always the menu in my train journeys when i done my higher studies.we used to just devour rice more that day.Somehow the blend of the chammanthi was mouthwatering esp when its ground on the flat grinding stone(ammikkal).So,if its only rice, curd (katta thairu)and chammanthi too,I just love mom prepares it with birds eye chilli (kanthari mulagu) is just a very simple dish which anyone could give a try and I assue that there will be no failures.Here,I tried it in the blender and so you can't expect the true traditional flavors but surely a must try recipe which all keralites love!!!

Ingredients :-

grated coconut - 1 cup
Birds eye chilli - 3-4
ginger shredded 1/2 tsp
peeled shallots 3-4
Garlic 3
tamarind 1 gooseberry size
curry leaves 3-4
Coconut oil

Method :-

add the grated coconut,and all other ingredients and little water.pulse it in the chutney jar and remove from the blender.Shape it in your palms and enjoy with packed lunch or otherwise with rice.

* Freshly grated coconut serves best.
* Add very little water to grind the coconut.
* The chammanthi tastes best when ground on the flat grinding stones in Kerala.But blenders and mixies also do work.

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