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.
Coconut - Half broken, sliced
Red Chillies - 8 nos
Small red onion - 4 nos
Ginger - small piece
Salt as required
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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