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).

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

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.

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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  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

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

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

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

  5. looks mouthwatering...just delicious!

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

    Divya's Culinary Journey

  7. loved this!!so delicious and perfect!

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

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


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