Kerala-Style Chammathi Recipe
Ingredients:
Grated Coconut – 1 cup
Dried red chillies – 4
Shallots – 4
Garlic – 2 cloves (optional)
Coriander powder – 1 tsp
Tamarind – half a lemon size
Salt – to taste
How to Make Chuttaracha Chammanthi
1. Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning.
2. Add the coconut, chopped shallots, garlic and coriander powder and roast for another 2 mins. The coconut will start getting brittle. At this stage, remove from fire.
3. Grind this mixture in very little water with salt and tamarind.
Enjoy!
Note:
You can also roast the coconut pieces on an open flame with tongs for a more authentic burnt coconut flavour and smell in the chutney. Traditionally this is done on coal fire that’s used for cooking but our gas flame would work as a good substitute. The coconut pieces should become charred and practically burnt in some areas for the flavour to come through fully. The best chuttaracha chammanthi is made my this family friend of ours whose mom loves it. I have never been able to replicate that taste and flavour in my chutney, ever.
Sounds flavourful!!
LOVE this chammanthi… Had forgotten all about it! I can’t wait for the round up of RCI Kerala… hope there are more traditional, but relatively unknown dishes like this in the round up.
Wow this looks extremely good and the ingredient list is enough to make my mouth water.
Great recipe, looks delicious and authentic. I am making this too in a different way acc. to my Kerala cookbook!:))
Sounds wonderful Nags and with no oil too! I have never tried this dish before i bet it tastes amazing. 🙂
yumm..love it..easy to make too 🙂
wow it looks so great
Nice recipe Nags…looking forward to see other kerala recipes!
Hey Nags
I love this chutney, we usually have with hot rice and ghee. Its just heavenly you know!!
Your picture looks so hot!!
Wow I love this thugayal Nags:) Forget for longtime..Happy new year to you!