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Thenga Chammanthi

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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 Vella Thenga Chammanthi | Coconut Chutney

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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.

 

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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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