9 November 2008

Coconut Dry Chamanthy

Coconut Dry Chamanthy

Well, some of you will wonder to see the combination of Appam and dry coconut chamanthy. This is a common recipe in Trivandrum and Kollam area. Any way, as a side dish or a main dish this will go well with Appam……….Try for a change and let me know.


1) Grated coconut – 1 ½ cups
2) Green chilly – 2
3) Red chilly powder – 2 tea spoon
4) Shallot – 10 pieces
5) Salt- to taste
6) Coconut oil – 2 table spoon
7) Mustard seed- As required
8) Curry leaves- As required
9) Dried Red chilly (whole)- For seasoning – 1-2 pieces.


Take a grinder and mix the ingredients 1- 4 and just grind it for a second (don’t grind more, it will spoil the texture of the chammanthy) and take a pan and add coconut oil and pop up mustard seeds and add curry leaves and dried red chilly and sauté for some time and add the coconut mixture and sauté in law flame until the tiny water content disappear from the coconut.

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