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Traditional Kerala Recipes

Kerala Style Thenga Chammanthi with Mallipodi (Coriander Powder)

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Kerala Style Thenga Chammanthi

Chamamnthi – Kerala’s well known authentic dish.Unlike usual Chamamnthi recipes, Coriander powder is added and it tastes very good especially with “Pothi Choru”.

I got this recipe form my mother and who ever have eaten this Chammanthi have passed good comments and asked for the recipe. ? Yes… Coriander powder gives an unique flavour.

Best combination

  • Rice + Thoran/ Mezhukku Puratti + Fish Fry/ Fish Curry
  •  Rice + Mutta Porichath

Kerala Style Thenga Chammanthi with Mallipodi (Coriander Powder)

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Serves: 3 Prep Time:

Ingredients

  • 1. Fresh coconut - 1 Cup - Grated
  • 2. Red chilly powder - 1 Tablespoon
  • 3. Coriander powder - 1/2 Tablespoon
  • 4. Shallots - 1 1/2 Tablespoon - Chopped
  • 5. Ginger - 1 Teaspoon - Chopped
  • 6. Tamarind - 1/2 Teaspoon
  • 7. Curry leaves - 8 leaves
  • 8. Salt

Instructions

  1. Grind all the ingredients together without adding water.
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Traditional Kerala Recipes

Kerala Style Thenga Chuttaracha Chammanthi | Roasted Coconut Chammanthi

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Thenga chuttaracha chammanthi

Thenga Chammanthi is a traditional Kerala side dish (made from fresh coconut) served with rice. “Thenga Chuttaracha Chammanthi” is a special preparation in which coconut and the red chillies are dry roasted before making the Chammanthi and of course tastier than normal Chamanthi ? .

In olden days, coconut broken into medium pieces without the shell and red chillies roasted on burning coals were used to make this Chammanthi. After cooking the day’s food, coals will be burning without fire. This is the perfect time to roast the coconut and chillies. But here I’m roasting the coconut and red chillies on a pan as coal stoves are rarely used everywhere.

Best combination

  • Rice + Thoran + Fish Curry/ Fry
  •  Gruel

Kerala Style Thenga Chuttaracha Chammanthi | Roasted Coconut Chammanthi

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Serves: 3 Prep Time: Cooking Time:

Ingredients

  • 1. Coconut - 1 Cup - Sliced
  • 2. Shallots - 2 Tablespoon - Chopped
  • 3. Ginger - 1 Teaspoon - Chopped
  • 4. Chilly powder - 1/2 Tablespoon/ Dry red chilly - 5 Nos.
  • 5. Coriander powder - 1 Teaspoon
  • 6. Tamarind - 1/2 Teaspoon
  • 7. Curry leaves - 1 Spring
  • 8. Salt

Instructions

  1. Fry the coconut pieces till brown color with out adding oil. (Use a bottom thick pan)
  2. Fry the dried red chillies till they start changing the color. (if dried red chillies are using).
  3. Grind the fried coconut with all other ingredients without adding water.

Notes

Red chilly powder can be substituted for dried red chillies. No water is added but the shallots moisturize the Chammanthi.

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Traditional Kerala Recipes

Inji Chamamnthi for Dosa/ Idly | Ginger Coconut Chutney

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Ginger coconut chutney

Coconut chutney – It’s the main Kerala side dish served with Dosa (Breakfast made with rice and black gram), known as “Thenga Chammanthi” in malayalam.

There are many recipes to make coconut chutney. But this is my mother’s version which I love it very much. ?

The texture of this chutney is very smooth. Unlike common chutneys, no tangy ingredients are added in this but ginger and shallots together impart the special flavour.

Best combination

  •  Dosa
  •  Idly

Ginger Coconut Chutney

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Serves: 3 Prep Time: Cooking Time:

Ingredients

  • 1. Coconut - 1 Cup - Grated
  • 2. Ginger - 1/2 Tablespoon
  • 3. Shallots - 1/4 Cup - Chopped
  • 4. Red chilly powder - 1 Tablespoon
  • 5. Salt - As required
  • 6. Water - 3/4 Cup
  • For tempering
  • 7. Mustard seeds - 1/2 Teaspoon
  • 8. Curry leaves - 1 Spring
  • 9. Shallots - 1 Teaspoon
  • 10. Coconut oil

Instructions

  1. Make a fine paste of ingredients 1 – 6.
  2. Heat oil in a pan and splutter the mustard seeds.
  3. Add shallots and curry leaves and fry till shallots become light brown color.
  4. Pour the tempering over the chutney.
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Traditional Kerala Recipes

Unakka Chemmeen Chammanthi | Kerala Style Roasted Dry prawns Chutney

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Unakka Chemmeen Chammanthi (Dry prawns)

Chammanthi – Made from from coconut is a very known and popular side dish in Kerala. It can be made in different ways with different spice combination. Chammanthi has a hot and tangy taste, hotness can be given by red chilly powder/ green chilly/ eye bird chili (Kanthari mulak) and sourness can be given by tamarind/ raw mango/ irumban puli.

In olden days Chammanthi was made in “Ara kallu” – 1 flat and 1 cylindrical stones for making smooth pastes for curries. And it gave good taste to Chammanthi than it is ground in electrical mixers.

Unakka chemmen (dry prawns) added with Chammanthi gives a nice flavour and is best with rice.

Best combination

  •  Rice
  •  Kappa puzhukk (Cassava)
  •  Chakka puzhukk (Jackfruit)

Unakka Chemmeen Chammanthi | Kerala Style Roasted Dry prawns Chutney

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Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1. Dry prawns - 1/4 Cup
  • 2. Coconut - 1/2 Cup - Grated
  • 3. Shallots - 2 Tablespoon - Chopped
  • 4. Garlic - 1 Teaspoon - Chopped
  • 5. Dry chilly - 4 Nos (Soaked in water)
  • 6. Red chilly powder - 2 Teasponn
  • 7. Curry leaves - 4 leaves
  • 8. Salt - To taste

Instructions

  1. Dry roast prawns and cool it down.
  2. Grind all ingredients without adding water.
  3. Serve with kappa/ rice.
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