Tuesday, 16 October 2012

"Thenga Chammanthi/Chutney" (Traditional Fare)

A bowl of hot “Kanji” with cherupayar/green gram thoran & thenga chammanthi brings back memories of the rainy season in kerala.
It was also a part of packed lunch in those days.
Generally, made with tamarind, but, raw mango, star fruit, ‘bilimbi’ etc can be used according to season.
Also, using the grinding stone to grind the “chammanthi” makes an ocean of difference than the blender !


Coconut: 1 grated
Dry red chilli: 10
Ginger: 1” piece
Shallots: 5
Tamarind: a small ball, marble size
Curry leaves: a few
Salt to taste


 Grind all the ingredients together, without water.
If using the grinding stone, first grind coconut, red chilli, tamarind, ginger & salt. Crush shallots & curry leaves in the end. Mix all the ground ingredients together & serve.
Green chilli & raw mango can be used to make a green variation.
Also, coriander leaves can be used instead of curry leaves.




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