Kerala dishes are our second favorite menu, they are simple with amazing flavors. Always wanted to try Chuttaracha thengai chammanthi, made this for lunch when a friend had come home. Though not a traditional method but still loved the flavors in this version. Traditionally coconut + red chillies are fire roasted and pulsed in mortal pestle / ammi kallu.
Ingredients :
Coconut - Half broken, sliced
Red Chillies - 8 nos
Small red onion - 4 nos
Ginger - small piece
Curry leaves
Salt as required
Method:
Dry roast coconut slices until golden brown. Add red chillies at the end and saute it too.
Allow to cool, grind with other ingredients, sprinkle very little water may be a teaspoon or two needed in between grinding to coarse paste.
Served it with Rajamudi rice, aviyal, beetroot kari, murungai keerai poriyal, butter milk.
I used byadagi chillies + round chillies hence the dense color.
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