Thenga Chammanthi (Dry roasted coconut chutney)
A tasty chutney, goes well with rice. Delicious preparation in Kerala cuisine !!!
Serves: 4
You will need
1 tablespoon oil
1 teaspoon urad dal
1 spring curry leaves
4 dried red chillies (medium size)
1 onion, finely chopped
45 g grated coconut (3 tablespoons)
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water
1 teaspoon urad dal
1 spring curry leaves
4 dried red chillies (medium size)
1 onion, finely chopped
45 g grated coconut (3 tablespoons)
1/2 teaspoon thick tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon water
Method
In a pan, heat oil. Add urad dal and fry on a low to medium heat till golden color.
Add curry leaves and dried red chillies. Fry until crisp.
Add chopped onion and fry till golden color and crisp.
Add grated coconut and dry roast (stir continuously) till golden color (approximately 10 - 12 minutes on a low to medium heat).
Add curry leaves and dried red chillies. Fry until crisp.
Add chopped onion and fry till golden color and crisp.
Add grated coconut and dry roast (stir continuously) till golden color (approximately 10 - 12 minutes on a low to medium heat).
Transfer the chammanthi / chutney ingredients into a mixer bowl and mix with salt, tamarind paste and 1 tablespoon water. Make a thick and smooth paste. Serve as a side dish with Rice / Idli / Dosa.
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