CONDIMENTS (3 IN ONE RECIPE) - KERALA STYLE THENGA CHAMMANTHI
Hi foodies...Welcome to AYESHA'S KITCHEN... Here am sharing a traditional nostalgic recipe of Kerala that reminds of our lovely home and our sweet mom's food. Dry coconut chutney (chammanthi) / dry mango chutney is my favorite of all. My mom used to make any one dry chutney / chammanthi (condiment) for my lunch box, which was sometimes ground on the grinding stone(ammikkal) that is the real secret of tasty chammanthi. Steamed rice accompaniment with chammanthi and an egg omelette was my mom's lunch ideas for me those days. Rather I really enjoyed those lunch meals than of today. Let's move on to this yummy Kerala dish recipe for Thenga chammanthi / coconut chammanthi - the nostalgic Kerala recipe. Here is the recipe of that drooling condiment which all Keralites love to have.!!!!!
COCONUT CHAMMANTHI
INGREDIENTS
Coconut - 1 cup, grated
Green chilies or kaanthaari mulak - 4 nos
Small onion / shallots - 4 nos
Salt
PREPARATION
- Grind together all ingredients in the smallest jar of grinder without adding water.
TAMARIND CHAMMANTHI
INGREDIENTS
Tamarind - lemon sized, seed removed
Green chilies or kaanthaari mulak - 4 nos
Small onion - 4 nos
Salt
Coconut oil - 1 tbsp
PREPARATION
- Grind together all ingredients except oil , in the smallest jar of grinder without adding water.
- If needed add 1 tbsp of water while grinding. Try to grind chammanthi (condiment) without water for better taste.
- Finally pour coconut oil and mix well.
COCONUT TAMARIND CHAMMANTHI
INGREDIENTS
Coconut - 1 cup, grated
Tamarind - lemon sized, seed removed
Green chilies or kaanthaari mulak - 8 nos
Small onion - 8 nos
Salt
Coconut oil - 1 tbsp
PREPARATION
- Grind together all ingredients except coconut and oil in the smallest jar of grinder without adding water.
- When done add coconut and grind again.
- Mix well.
- Finally, pour coconut oil and serve.
