Monday, August 5, 2013


Thenga Chammanthi is a perfect dish when we think of homely food. If I can get a plate of pazhankanji & a spoon of thenga chammanthi, it will be like I got heaven, happier than eating a burger or a pizza. Before going to boarding school, mom will be waiting for me with rice and chammanthi along with some other dishes every evening for my return from school. But I use to have more of chammanthi than any other side-dish. And if it is there with some PachaMoru, I’ll be the happiest one. In Kerala, chammanthi is prepared on ammikallu (which is rare one now, but my grandma is having one which I used to prepare chammanthi this time) before the wide use of mixer grinders, which tastes heavenly and no mixer grinder can give you that taste. It is an excellent accompaniment for dosa & idli, apart from rice.

1. Grated Coconut – of one full coconut
2. Dried red chilies – 2 nos. (Can add more according to your spice level)
3. Shallots – 6 nos., sliced
4. Ginger – 1 inch length, chopped
5. Tamarind – size of a small lemon
6. Salt – to taste
7. Curry leaves – 1-2 sprig
8. Oil – 1 tbsp.

1. Heat the oil in a pan, into which add shallots, chopped ginger, curry leaves and dried red chilies. Saute it for 2-3 minutes till it releases a roasted smell.

2. Then add coconut and mix well, and saute it for a minute or two. (N.B: do not brown coconut)

3. Remove it from fire & allow it cool.

4. Now mix tamarind & salt to this mixture.

5. Ground it in the smallest jar of the mixer grinder, ideally with no water. (If needed sprinkle a little of water to aid it in grinding)

6. Serve it along rice, dosa or idli.


- If you don’t have dried red chilies, you can use around 2tsp. chili powder instead.

- You can use green chilies instead of dried red chilies, which gives you a white chammanthi.