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    Home

    Thengai Chammanthi Recipe - Kerala Coconut Chammanthi Recipe

    March 12, 2019 By Aarthi 5 Comments

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    Thengai Chammanthi Recipe - Kerala Coconut Chammanthi Recipe with step wise pictures.

    Super spicy and delicious coconut chammanthi made kerala style. This one is so easy to make and is so tasty as well.

    Fast and easy chutney chutney. This taste so good with rice or kanji, it taste so good with idli as well too.

    https://www.yummytummyaarthi.com/2018/08/onion-tomato-pachadi-recipe.html

    Green Capsicum Chutney
    Red Capsicum Chutney
    Onion Chutney
    Beetroot Chutney
    Chilli Garlic Chutney
    Onion Tomato Chutney
    Many More..

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    Hope you will give this a try and let me know how it turns out for you.

    https://www.yummytummyaarthi.com/2018/09/tomato-mint-chutney-recipe.html

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    Thengai Chammanthi Recipe

    Aarthi
    Super spicy and delicious coconut chammanthi made kerala style. This one is so easy to make and is so tasty as well.
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Total Time 5 mins
    Course Main
    Cuisine Indian
    Servings 4 servings
    Aarthi

    Ingredients
      

    • Shallots / Sambar Onion - 4
    • GInger - 1 tblsp
    • Curry leaves a small handful
    • Dry Red Chillies - 5
    • Kashmiri Red Chillies - 4
    • Coconut - 1 cup grated
    • Tamarind a small piece
    • Salt to taste
    • Coconut Oil - 1 tblsp

    Instructions
     

    • Take all ingredients in a blender except coconut, salt and oil.
    • Pulse few times.
    • Add coconut and salt. Grind to a mixture without adding water.
    • Remove to a plate.
    • Add coconut oil and shape it into ball.
    • Serve with rice or kanji.
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Pictorial:

    1)Take all your ingredients

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    2)Try to use fresh coconut. If not remove the coconut from freezer 30 mins before making this

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    3)Take shallots, gingers, tamarind in a blender

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    4)Add dry red chillies. I am using kashmiri chillies for colour

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    5)Add curry leaves

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    6)Pulse few times to grind this mix

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    7)Add in coconut

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    8)Add salt

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    9)Now grind this fine without adding water

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    10)Scrape the sides occasionally when grinding

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    11)Done

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    12)It has to be in this texture

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    13)Take it in a plate

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    14)Add little coconut oil

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    15)Roll it into a ball

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    16)Serve

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    « Fully Loaded French Toast Recipe
    Summer Porridge Recipe - Kodai Kanji Recipe »
    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. Paru

      at

      5 stars
      Hi Aarthi,

      Could I use just plain red chilli's for the whole thing since I don't have kashmiri chilli's?

      Reply
    2. Ramya

      at

      5 stars
      Just tried this..what a flavour..thank u so much for sharing this wonderful recipe..😘

      Reply
    3. meera

      at

      5 stars
      Aarati, this was very good. Just finished making. I wish I had used enough chillies. I have used 5-6 of which 4 were byaadgi, but I should have stepped up the guntur chillies. Will do so next time. Only one question: handful of curry leaves ? Can you roughly estimate how many you used?

      Reply
      • Aarthi

        at

        around 2 sprigs

        Reply
        • meera

          at

          5 stars
          Thanks Aarati!

          Reply

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