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    Home

    Thengai Chammanthi Recipe

    February 21, 2023 By Aarthi 7 Comments

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

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    TABLE OF CONTENTS
    1. About Kerala Chammanthi Recipe
    2. Video for Thengai Chammanthi Recipe
    3. 📖 Recipe
    4. Thengai Chammanthi Recipe | Kerala Coconut Chammanthi Recipe
    5. Thengai Chammanthi Recipe Step by Step Pictures
    6. Tips & Tricks

    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.

    About Kerala Chammanthi Recipe

    This is an easy recipe made with coconut, shallots, coconut oil, chillies, curry leaves, ginger. Traditionally served with rice, kanji.

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

    Ingredients for Chammanthi Recipe

    • Shallots
    • Ginger
    • Curry Leaves
    • Dry Red chillies
    • Coconut oil
    • Coconut

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

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    How to Make Thengai Chammanthi

    Pre-preparing ingredients

    Peel shallots, grate coconut, peel and chop ginger, chillies can be used as needed.

    Grinding

    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.

    Serving

    Add coconut oil and shape it into ball. Serve with rice or kanji.

    Video for Thengai Chammanthi Recipe

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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

    📖 Recipe

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    Thengai Chammanthi Recipe | Kerala Coconut Chammanthi Recipe

    Super spicy and delicious coconut chammanthi made kerala style. This one is so easy to make and is so tasty as well.
    4.50 from 12 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Servings: 4 servings
    Calories: 128kcal
    Author: Aarthi

    Ingredients

    • 4 peeled Shallots (Sambar Onion)
    • 1 tbsp Ginger
    • 1 handful Curry leaves
    • 5 Dry Red Chillies
    • 4 Kashmiri Red Chillies
    • 1 cup Fresh Coconut grated
    • 1 tsp Tamarind
    • Salt to taste
    • 1 tbsp Coconut Oil

    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.

    Video

    Notes

    • Don't add water when grinding the chutney.
    • The moistness from the coconut and shallots is enough to bring the chutney together.
    • This chutney is supposed to be thick.
    • Adding coconut oil enhances the taste of the chutney.
    • You can add some garlic if you want garlic flavoured chutney.

    Nutrition

    Serving: 1servings | Calories: 128kcal | Carbohydrates: 9g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 271mg | Fiber: 3g | Sugar: 5g | Vitamin A: 555IU | Vitamin C: 92mg | Calcium: 14mg | Iron: 1mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Thengai Chammanthi Recipe Step by Step Pictures

    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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    Tips & Tricks

    • Don't add water when grinding the chutney.
    • The moistness from the coconut and shallots is enough to bring the chutney together.
    • This chutney is supposed to be thick.
    • Adding coconut oil enhances the taste of the chutney.
    • You can add some garlic if you want garlic flavoured chutney.
    • tomato chutney top shot
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    « Mint Lollipops Recipe
    Uppu Nellikai 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
      • Divya

        at

        How to store this for one day

        Reply
        • Aarthi

          at

          u can keep it in fridge.

          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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