Chuttaracha thenga chammanthi

Chuttaracha thenga chammanthi

Fresh coconuts are irreplaceable and inseparable parts of the quintessential Keralite dishes. From the delicious avial and the countless thorans (stir fry) to the fish curry and meat stews, coconut adds the perfect flavour and texture. In the olden days, there weren't any household that didn't have at least one coconut tree in their backyard. Plates full of piping hot rice could be enjoyed with just a bit of coconut chutney in the side, and nothing else. Though the coconut chutney had humble beginnings as a spicy side dish for kanji (rice porridge), now it is a stylish accompaniment for biryani and other special dishes served in the star hotels. Roasted coconut chutney has bags full of flavour and tastes delicious with rice or kanji. Try out this very simple recipe of roasted coconut chutney:


Half coconut

6 dried chillies

10 shallots



Curry leaves

Coconut oil


Cut the coconut into small pieces or shavings

Roast these coconut pieces over hot coals

Now, roast the dried chillies and shallots too on the coals

Take care not to burn these

Grind the roasted coconut pieces, dried chillies, shallots, tamarind, and salt and curry leaves

Sprinkle some fresh coconut oil

Mix well.

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