🥥 Thenga Chammanthi – Traditional Kerala Coconut Chutney
In Kerala homes, no simple meal is complete without Thenga Chammanthi. This humble coconut chutney is a quick, flavorful, and comforting side dish. Made with fresh grated coconut, fiery chilies, and tangy tamarind, it pairs beautifully with hot rice, kanji (rice porridge), dosa, or idiyappam. Let’s see how to make this authentic Kerala-style chutney in minutes.
Thenga Chammanthi is a traditional Kerala coconut chutney made with grated coconut, red or green chilies, shallots, tamarind, and curry leaves. This no-cook chutney is ground to a coarse paste and enjoyed as a side dish with rice or breakfast dishes. Simple, quick, and packed with flavor, it’s a must-have in every Malayali kitchen.
Ingredients:
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1 cup grated coconut (fresh)
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2–3 shallots (cheriya ulli)
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2–3 dried red chilies or green chilies (adjust spice)
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1 small piece of tamarind (valan puli) or raw mango
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1–2 curry leaves
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Salt to taste
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A few drops of coconut oil (optional, for extra flavor)
Instructions:
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Add grated coconut, shallots, chilies, tamarind, curry leaves, and salt into a mixer grinder.
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Grind coarsely without adding water (or add just a teaspoon if needed).
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Transfer to a bowl and drizzle a little coconut oil on top.
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Serve immediately with rice, kanji, dosa, or idiyappam.
Serving Suggestions:
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With steaming hot kanji (rice gruel).
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Alongside dosa or idiyappam.
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As a quick chutney for rice when no curry is made.
Tags:
#ThengaChammanthi #CoconutChutney #KeralaFood #KeralaChutney #TraditionalKeralaRecipes #QuickChutney #KeralaCuisine #SouthIndianFood #CoconutRecipes
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