November 22, 2013

Thenga Chammanthi (Roasted Coconut Chutney )

Grated/sliced coconut - 1 cup
Dry Red Chillies - 6-8  (upto your spice level)
Shallots /Small red Onion - 4-6 nos 
Tamarind - gooseberry size ( if you are using tamarind paste - 1/2 tsp)
Ginger - 1  piece 
Curry leaves - 1 sprig
Salt to taste
1.Dry roast the coconut in a pan.
2.Add the dry red chillies and saute till the coconut and the dry red chillies turns to golden brown.
3.Allow to cool.
4.Grind it together with shallots/small red onion, ginger, curry leaves, tamarind and salt. Sprinkle a couple of spoons of water.
Serve with warm kanji /rice gruel, rice ,Idly ,Dosa or with any dishes of your choice.


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