11 October 2012

Thenga Mulaku Chamanthi / Coconut Chilly Chutney

Thenga Mulaku Chamanthi is one of my favorites since childhood. I still remember my Grandma making this on the ammi kallu (stone grinder) in a jiffy. It tastes so good with rice or with Kanji (rice porridge).




INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp



METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.

Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.


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12 comments:

  1. I knew i would be drooling here when i saw the title, i love this chammathie mom used to make this too, I don't remember the last time I had this chammathie, wish i had it. Drool

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  2. that's looks amazing ...love the clicks

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  3. Ohh looks like you have made this for me!! love the first click !!

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  4. Looks yum. I love theway you have presented the chutney. Especially the first pic.

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  5. looks mouthwatering...just delicious!

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  6. Delicious and spicy chutney.. Love the clicks..

    Divya's Culinary Journey

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  7. loved this!!so delicious and perfect!

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  8. Yum, irresistible chamanthi..can have it simply with a bowl of rice porridge.

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  9. Thanks dear friends for the lovely response. :)

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  10. yummy n inviting..
    happy to follow u...
    would be glad if u follow back :)

    http://subhieskitchen.blogspot.co.uk

    ReplyDelete

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