Tag

Coconut Chutney

Browsing
Traditional Kerala Recipes

Kerala Style Vella Thenga Chammanthi | Coconut Chutney

By
Kerala Style Coconut Chutney - Thenga Chammanthi

Thenga Chammanthi is a Chutney preparation with Coconut with tempering of mustard seeds, curry leaves etc. This chammanthi can be prepared with more or less water according to the Chutney consistency you want.

Best Combination

  • Dosa/ Idly
  • Uzhunnu Vada
Kerala Style Vella Thenga Chammanthi | Coconut Chutney
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1. Coconut – 1 Cup – Grated
  • 2. Shallots – 4 Nos (Chuvannulli)
  • 3. Green chilly – 2 Nos
  • 4. Ginger – 1 Teaspoon – Chopped
  • 5. Garlic – 2 Cloves (Medium size)
  • 6. Water – 1/2 Cup or As required
  • 7. Salt – As required
  • — For tempering —
  • 8. Coconut oil – 1 Tablespoon
  • 9. Mustard seeds – 1/4 Teaspoon (Kaduk)
  • 10. Shallots – 2 Teaspoon – Chopped (Chuvannulli)
  • 11. Dried red chilly – 2 Nos
  • 12. Curry leaves – 1 Stem
Instructions
  1. Grind ingredients 1 – 7 smoothly.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add rest of the tempering ingredients and fry till shallots become light brown color.
  4. Switch off the flame and add the tempering to the chutney and mix well.

 

View Post
By
Traditional Kerala Recipes

Kerala Style Thenga Chuttaracha Chammanthi | Roasted Coconut Chammanthi

By
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

Print This
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.

View Post
By
Traditional Kerala Recipes

Inji Chamamnthi for Dosa/ Idly | Ginger Coconut Chutney

By
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

Print This
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.
View Post
By