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THENGA CHAMMANTHI (COCONUT CHUTNEY)

THENGA CHAMMANTHI (COCONUT CHUTNEY)
By : Deepa Sujeesh
INGREDIENTS :-

Coconut scrapped - 1 cup 
Dried red chilli flakes - 2 tsp
Small/pearl onions - 4, sliced
Ginger - ½ tsp, chopped
Lime jiuce of 1 lime (or you can use Tamarind (valan puli - size of a small lime also)
Salt
Coconut Oil
Curryleaves - 3-5 leaves

METHOD :-

Heat oil in a pan & add small onions, ginger, curry leaves & dried red chilli flakes. Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well. Just fry it for a minute or two. DO NOT brown it. Remove from fire & let it cool. Add lime juice & salt to this mix. Ground it in the smallest jar of the mixie. Ideally no water should be added, but I end up by adding ½ tbsp of water. You can serve it with rice,kanji or idli & dosa.

I HAD IT WITH KANJI, VANPAYAR PUZHUNGIYATH, LIME PICKLE, PAPPADAM 
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