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.
Anon – I was talking about non-addition of oil during the cooking process. And next time you decide to point out something in here, would appreciate if you leave your name 🙂
I love this chammanthi.
Reminds me of the days when i was still at home.
If i can close my eyes i can just see making this chammanthi in the traditional kallu ( forgot the correct word)
reminds me of my g;mom and the food that she packed for us for the road that always contained this!!1
slurrpp..i definitely want to make this.
Lovely chutney! I am planning this with dosa! 🙂
HAPPY NEW YEARS NAGS!! And a big hug!! 🙂
We call this Thugayal in Tamil Nags.. my mom makes it for dosa, idlies and sometimes with variety rices too.
I am not much lover of coconut but I like the coconut chutney especially with dosh or idli. Looks yummy.:)
Yummy!!!! looks delicious
oh my god!!
I was jus thinking of trying this recipe out from the old memories of how my mom would make it.
ur’s is pretty close, will try it soon.
Thanks
Ooo … this is an all-time favourite. Thanks for the recipe, I don’t have to recall this from memory anymore 🙂
Happy New Year!