Friday, March 4, 2011

Thenga Chuttaracha Chammanthi (Roasted Coconut Chutney)

  • Coconut 1/2 portion
  • Tamarind (lemon sized)
  • Ginger 1 big piece
  • Curry leaves few
  • Dry chilly 5
  • Shallots 4
  • Salt
Cut coconut into small pieces and grill it (traditionally, it is roasted over burning charcoal) for 10 to 12 mins or till it turns to a golden brown colour. Then fry the dry chilly in little oil and keep it aside. Grind together coconut pieces, dry chilly, ginger, shallots, tamarind, few curry leaves and salt. Serve it with rice.

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