Here is the recipe:
Thenga Chammanthi (Coconut Chutney)
A spicy coconut accompaniment for rice, dosa & idli.Print Pin
Servings: 4 -5
- 1 cup Grated Coconut (If you use freshly scraped coconut, nothing like it)
- 1-2 tsp Dried red chilli flakes (refer notes)
- 4 Small / pearl onions (sliced)
- 1/2 tsp Chopped Ginger
- Small lemon size Tamarind (valan puli or sambar puli) ( refer notes)
- Coconut Oil
- 3-5 Curry leaves
- Heat oil in a pan & add small onions, ginger, curry leaves & dried red chilli flakes. Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well. Just fry it for a minute or two. DO NOT brown it. Remove from fire & let it cool. Add tamarind & salt to this mix. Ground it in the smallest jar of the mixie. Ideally no water should be added, but I end up adding 1/2 - 1 tbsp of water. You can serve it with rice,kanji or idli & dosa.
If you dont have dried red chilli, you can use chilli powder. Use around 2 tsp (adjust to suit your taste). Also you can increase or reduce the qty of tamarind to suit your taste. But first do a taste test of tamarind, some variety tends to be very strong. Also its better to add salt after tasting tamarind, because some tamarinds can be very salty. So adjust the qty of salt accordingly. Try to grind the chammanthi without water, if its possible.