Feb 2, 2012

Coconut - Onion Chutney (Thenga - Ulli Chammanthi)

Coconut – Onion Chutney (Thenga Ulli Chammanthi)

A very tasty chutney. Goes well with Idli/ Dosa varieties also popular with Thattu dosas in Kerala.

Serves: 3

You will need

1 cup (75 g) grated coconut

½ teaspoon red chilli powder (or 4 dried red chillies)

4 shallots / chuvannulli

½ teaspoon salt (or to taste)

2 tablespoons water (for grinding)

Extra ¼ cup (50 ml) water (for final mixing)


Make a smooth paste of above ingredients with 2 tablespoons water. Finally adjust with ¼ cup water. This chutney should not be in thick consistency.

For seasoning:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon jeera (cumin seeds)

1 red chilli, broken

3 curry leaves

For seasoning:

In a pan, heat 2 teaspoon oil. Add mustard seeds. When they splutter, add remaining ingredients. Saute well until fragrant and crisp on a low heat. Pour this over to coconut chutney.

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