- Submitted by Dahlia on 31st Aug 2015
(Coconut Chammanthi, Thengai Thogayal, Coconut Thogayal, Kobbari Pachadi, Coconut Dry Chutney, Nariyal ki Chutney)
Thenga Chammandhi is a very old recipe made in every house in Kerala and southern part of Tamilnadu (Kanyakumari District). I remember my grandma making this chammandhi almost everyday in her ammikallu (Grinding Stone), forming it into a ball and storing it in a dry coconut shell. It is like a pickle and a must have at least in a small quantity.
The recipe is very simple and quick to make with very commonly available ingredients.
Video Instructions For Dry Chutney
- Coconut - 1 cup
- Dried red chilies flakes – 4-5
- Pearl onions (Sambar Onion) - 4
- Garlic – 2 cloves
- Tamarind - size of a small lime (refer notes)
- Salt – to taste
- Curry leaves - 3-5 leaves
- Take all the above ingredients in a blender or small mixie jar.
- Pulse and grind it to a coarse paste without adding any water. You may have to mix it once or twice in between the grinding process. The moisture from the onion and coconut will be sufficient for grinding.
- Adjust the ingredients to your taste. Usually it is made spicy, with tamarind to add the right amount of sourness and enough salt to balance everything.
A variation of this is also made in Tamil Nadu known as Thengai Thogayal and in Andhra known as Kobbari Pachadi. In Thengai Thogayal, 2 tbsp of urad dal is roasted in 1 tbsp of oil along with the dry red chilies. It is then ground coarsely with grated coconut, tamarind, curry leaves, and asafoetida. No onion or garlic is used here. For Kobbari Pachadi, 1 tbsp of channa dal and 1 tbsp of urad dal are roasted and ground along with grated coconut, dry red chilies, asafoetida and tamarind. I have tried all the variations and it all tastes good.
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