Chammanthi is nothing but a Kerala style dry chutney made with coconut, chillies and other additions like shallots, ginger, tamarind etc. In olden times, it is grind in a ammikallu (stone grinder), which gives the best flavor. Chammanthi with a bowl of steaming rice is one of my comfort food any day. Also see my Kerala style thenga (coconut) chammanthi and pacha manga (raw mango) chammanthi recipes.
Today's chammanthi/chutney is my mom's special recipe and one I relish a lot just with plain rice. This is a no-onion no-garlic chutney recipe with very few easy ingredients. The star of this chutney is the curry leaves, which imparts a lovely flavor and aroma to the chammanthi. Enjoy with hot steaming rice or serve along with rasam or molagootal.
KARIVEPILLA CHAMMANTHI RECIPE
{ Kerala style curry leaves and coconut dry chutney }Serves 3
Ingredients:
½ cup curry leaves, packed
1 cup grated coconut
4-5 green chillies
½-inch ginger piece
1 tsp tamarind paste / marble-size tamarind
Salt to taste
Method:
1. Wash the curry leaves well and drain the water completely.
2. Grind curry leaves, coconut, green chillies, ginger, tamarind and salt to a coarse paste without adding any water.
Serving Suggestion ~ Rice and molagootal or rasam.
Notes and Tips
- You can add 1 or 2 tsp of water if required while grinding. Don't add more.
- Adjust the amount of green chillies according to your spice level.
