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You are here: Home / Recent Recipes / Thengai Chammanthi Recipe – Kerala Coconut Chammanthi Recipe

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..

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

Thengai Chammanthi Recipe

Super spicy and delicious coconut chammanthi made kerala style. This one is so easy to make and is so tasty as well.
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Prep Time: 5 minutes
Total Time: 5 minutes
servings
Course: Main
Cuisine: Indian
Servings: 4 servings
Aarthi
Author: 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.
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Tried this recipe?Let us know how it was!

Pictorial:

1)Take all your ingredients

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

3)Take shallots, gingers, tamarind in a blender

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

5)Add curry leaves

6)Pulse few times to grind this mix

7)Add in coconut

8)Add salt

9)Now grind this fine without adding water

10)Scrape the sides occasionally when grinding

11)Done

12)It has to be in this texture

13)Take it in a plate

14)Add little coconut oil

15)Roll it into a ball

16)Serve

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Filed Under: Chutney, Healthy, Kerala, Kids Special Recipes, Recent Recipes, Thogayal

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!

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Comments

  1. Paru

    April 28, 2019 at 4:17 pm

    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

    May 29, 2020 at 7:06 am

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

    Reply
  3. meera

    October 11, 2020 at 6:25 am

    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

      October 11, 2020 at 6:56 pm

      around 2 sprigs

      Reply
      • meera

        October 12, 2020 at 11:40 pm

        5 stars
        Thanks Aarati!

        Reply

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