MULAKU CHUTTARACHA COCONUT CHAMMANTHI/ROASTED DRY CHILLY AND COCONUT CHAMMANTHI

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 Dry chilly roasted and coconut chammanthi is an Kerala chammanthi recipe. This coconut chammanthi is an ideal combination of a Matta rice and Matta Rice kanji/Porridge. This chammanthi reminds me my childhood days. My mother prepared this chammanthi to eat with rice, kanji, and chutta pappadam.



INGREDIENTS:-

Coconut Grated - 1 cup

Red Chillies - 6

Shallots - 4 pieces

Onion - Half (sliced)

Ginger - Small Pieces

Tamarind - One Small Piece

Curry Leaves - 1 sprig

Salt To Taste

INSTRUCTIONS:-

Turn on the stove and keep red chillies directly on the flame to dry roast the chillies using a kitchen tong. Dry roast each red chillies. Make sure that it should not be burned. Adjust the amount of spice to your liking.



Chop ginger, shallots, onion and dry roasted red chillies into small pieces.

Add dry roasted red chillies, ginger, shallots, onion, tamarind, curry leaves and grated coconut into a mixer.

Grind the ingredients in the mixer without water. You should not grind the ingredients at once. Open the mixer jar's lid and mix the iingredients witha spoon for every 5 seconds. Grind untill the desired texture of the chammanthi.



Serve with rice/kanji.

Chammathi for cherupayar kanji and matta rice


Thank you.




Location: Dubai - United Arab Emirates

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