Thenga Chammanthi | തേങ്ങ ചമ്മന്തി | Coconut chutney

It is an all time favorite recipe at home. Back in school and college, chammathi used to be one item with rice in my lunch box. I never felt bored with the rice-chammandi-curd combination… My father likes chammanthi, especially if it is grinded in the traditional stone grinder “Arakallu”

At home I used to grind chammanthi in “Arakallu”. Our whole family likes to have this. And papa and me like having it with just rice and curd…. yummm

When papa has to stay away from home, my mom makes chammanthi balls and sends across. And asks him to keep them in freezer. Every day morning he keeps 1 ball out (basically to defrost naturally) and he have it for lunch

I try to make this at least twice a month. And SK likes it. Now when I have to travel, I leave chammanthi balls in freezer, so that he can have it.

You need
1. Coconut – Shredded of 1 coconut
2. Shallots (small onions) – 10 nos skinned
3. Bird’s eye chili (Kaanthari Mulaku) – 10 nos ( You can replace it with 2 or 3 normal green chilies)
4. Red chili powder – 1-2 tsp
5. Coriander powder – 1 tsp (my magic ingredient)
6. Ginger – 1 tsp chopped
7. Tamarind paste – 1 tbsp
8. Curry leaves – 1 strip
9. Salt

You have to,
1. Grind all ingredients except coconut
2. Now add in coconut and grind till it become a coarse to soft paste
3. Transfer it to a bowl and mix well and form individual tiny balls

Notes:
1. You may not have to add water as the coconut could grind with the moisture of shallots
2. You can adjust the spice level by reducing the number of Bird’s eye chili

Best to have chammanthi with rice, pickle and curd. If there is any fish fry, then nothing beats this..