Chuttaracha chammanthy is a typical kerala style chutney to be had with rice. The name derives from the way the coconut pieces are burnt in fire and then ground.
Ingredients:-
Coconut pieces - 8 long ones(long enough to be held with tongs as we have to burn it in flame)
or grated coconut - 1/2 cup
coriander - 1tbsp
Red chillies - 5
Tamarind - 1 fat pinch
Refined oil - 1tsp
Salt - to taste
Prepartion:-
Burn coconut pieces in flame till it becomes slighly brown. Or, fry the grated coconut in a kadai until it turns brown. Remove it to a bowl. Add oil to the kadai and fry red chillies and coriander until it lets out a nice aroma. Please make sure not to burn them. Set it aside and allow it to cool. Once cool, add the burnt/fried coconut, coriander seeds and red chillies along with the rest of the ingredients and grind it to a coarse paste. Add 1-2tbsp water maximum while grinding.
Chammanthy is ready and you can mix it with rice and have it along with papad.
Showing posts with label Chutney. Show all posts
Showing posts with label Chutney. Show all posts
Monday, December 10, 2012
Peanut chutney
Ingredients:-
Peanuts - 3/4 cup
Grated Coconut - 1/4 cup
Red chillies - 2
Tamarind - 1 tiny bit
Salt - to taste
Water - 1/4 cup
Preparation:-
Heat a kadai and dry roast peanuts and red chillies until it becomes slightly brown and lets out a nice aroma. Let it cool and remove the skin and set aside. Take a mixie jar and add the peanuts and coconut along with other ingredients with little water. Remove it into a bowl and the chutney is ready. You can have it with idli or dosa.
Peanuts - 3/4 cup
Grated Coconut - 1/4 cup
Red chillies - 2
Tamarind - 1 tiny bit
Salt - to taste
Water - 1/4 cup
Preparation:-
Heat a kadai and dry roast peanuts and red chillies until it becomes slightly brown and lets out a nice aroma. Let it cool and remove the skin and set aside. Take a mixie jar and add the peanuts and coconut along with other ingredients with little water. Remove it into a bowl and the chutney is ready. You can have it with idli or dosa.
Thursday, March 17, 2011
Kothamalli chutney
Hello,
Prepared kothamalli chutney today. I had a bunch of kothamalli lying in my fridge for the past few days. Prepared dosa today and made this yummy chutney to go with it. Read on to know more on the ingredients and preparation.
Ingredients:-
Kothamalli(Coriander leaves) - 1 bunch.
Grated coconut - 3 tbsp
Tamarind paste - 1 tbsp
Asafoetida powder - 2 tsp
Red chillies - 4 to 5
Whole urad dal - 2 tbsp
Salt- to taste
Refined oil - 1 tbsp
Preparation:-
Fry the red chillies in 1 tbsp oil. Transfer the chillies sans oil to a plate. Put the whole urad dal and fry them. Transfer this to a plate. Add coriander leaves and fry them until they become soft. Put the coriander leaves, coconut, red chillies and whole urad dal along with salt in a mixie and blend it to a paste. Add tamarind paste and blend it again. Check the salt and add little water as per your preference. Blend it again and transfer this to a bowl.
Prepared kothamalli chutney today. I had a bunch of kothamalli lying in my fridge for the past few days. Prepared dosa today and made this yummy chutney to go with it. Read on to know more on the ingredients and preparation.
Ingredients:-
Kothamalli(Coriander leaves) - 1 bunch.
Grated coconut - 3 tbsp
Tamarind paste - 1 tbsp
Asafoetida powder - 2 tsp
Red chillies - 4 to 5
Whole urad dal - 2 tbsp
Salt- to taste
Refined oil - 1 tbsp
Preparation:-
Fry the red chillies in 1 tbsp oil. Transfer the chillies sans oil to a plate. Put the whole urad dal and fry them. Transfer this to a plate. Add coriander leaves and fry them until they become soft. Put the coriander leaves, coconut, red chillies and whole urad dal along with salt in a mixie and blend it to a paste. Add tamarind paste and blend it again. Check the salt and add little water as per your preference. Blend it again and transfer this to a bowl.
Sunday, March 13, 2011
Thengha chammanthy
Good morning everyone
Today I am going to post my way of preparing thengha chammanthy aka thenghai chutney. I was in a hurry-burry this morning and wanted to prepare chutney quickly. You can save time in the morning, if you stock up on grated coconut and peeled shallots over the weekend or the previous night.
Ingredients:-
Grated cocunut - 1/2 cup
Green chillies - 2(you can vary this as per your spice preference)
Onion shallots - (peeled)4 in number
Salt- to taste
Preparation:-
Put grated coconut, green chillies, shallots and salt in the mixie and grind it to paste adding little water. Use can also use small quantity of tamarind juice while grinding to get that tangy taste. I did not use it my preparation. Transfer this to a bowl. This goes really well with idli that I prepared. Optionally, you can splutter a tsp of mustard seeds in refined oil along with curry leaves and add it to the chutney. If you are planning to use this with rice, then add tamarind juice and do not add too much of water.
Today I am going to post my way of preparing thengha chammanthy aka thenghai chutney. I was in a hurry-burry this morning and wanted to prepare chutney quickly. You can save time in the morning, if you stock up on grated coconut and peeled shallots over the weekend or the previous night.
Ingredients:-
Grated cocunut - 1/2 cup
Green chillies - 2(you can vary this as per your spice preference)
Onion shallots - (peeled)4 in number
Salt- to taste
Preparation:-
Put grated coconut, green chillies, shallots and salt in the mixie and grind it to paste adding little water. Use can also use small quantity of tamarind juice while grinding to get that tangy taste. I did not use it my preparation. Transfer this to a bowl. This goes really well with idli that I prepared. Optionally, you can splutter a tsp of mustard seeds in refined oil along with curry leaves and add it to the chutney. If you are planning to use this with rice, then add tamarind juice and do not add too much of water.
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