I was born in the land of coconut trees. Yup, a place where coconuts are in abundance. I think the name is apt for the tiny southern state of India, Kerala, where every household has at least four or five coconut trees in the backyard. In my parents’ house where I grew up, we always used to have a huge pile of coconuts in our store room waiting to be grated for the next curry.
Coconuts, either grated or ground are an integral part of the cuisine of Kerala. Sometimes, coconut itself is the main ingredient. Coconut chammanthi is one such dish. With just four ingredients and a quick whizz in the grinder, you can make a fantastic rush hour side dish. Why not give it a go?
Coconut Chammanthi (Coconut Chutney Dry Version)
Ingredients
- 1 cup freshly grated coconut
- 1 small lemon sized tamarind
- 4 - 5 cm ginger or 2-3 teaspoon ginger paste
- 3 - 4 whole red chillies
- Salt to taste
Instructions
- Grind all the ingredients together. Add more salt if needed. Serve with rice.
Nutrition
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MyKabulKitchen says
Wow this looks easy and so unique, I barely use coconut in my cooking (only with some sweets) but love the flavor, will definitely be giving this simple recipe a try to wow my guests 🙂
My Kitchen Moments says
Yes, a huge pile of coconuts always await in the store room throughout the year in my grandma’s house. We can always use these coconuts for cooking purpose as and when we need. No need to rush to the market for buying coconuts!! And your coconut chammanthi balls just look delicious 🙂