Coconut chammanthi, a staple food of the homes in Kerala, especially when one falls sick or on a cold rainy day most of the Keralites prefer a steaming hot bowl of kanji(rice gruel) and to accompany that a nice thenga(coconut) chammanthi.
1 cup grated coconut(use freshly scraped for best results)
2 tsp red chilli flakes(or crushed whole dried red chillies)
1/2 inch ginger piece(chopped)
4-5 shallots (sliced)
1 small lime sized ball tamarind
1 Tbsp coconut oil
few curry leaves
- In a pan heat the coconut oil. Add the chilli flakes,ginger, shallots and curry leaves and roast well for 2 minutes until a nice aroma comes.(Take care not to burn the chilli flakes).
- Add the grated coconut and mix well. Roast for one minute(no need to brown the coconut) and then take off from heat and allow the mixture to cool.
- Grind this mixture along with the tamarind and salt. Preferably do not add water but in case you find it difficult to grind add 1 or 2 tsp of water while grinding. The consistency should be thick.
- Serve this chammanthi with rice, idli or dosa.