I kept thinking of a good intro story to walk you through my recipe. But none struck my mind. So here is without any more beating around the bush, the Tenga Chammanthi....
Ingredients:
Method:
Chop the onion and ginger and keep aside. Grate the coconut and keep aside.
Heat oil in a pan and add onions and saute for a minute. Add ginger, curry leaves & dried red chilli flakes and fry for a couple of minutes. Add the grated coconut and saute them together. fry in slow flame for a few minutes. Dont wait for hte coconut to fry until it turns brown. Else it will become too dry. Remove from fire. In a mixer grinder, (the smallest jar in the set) add the cocount mix, add the tamarind, salt and ghee. Blend them together. If required, add 1 or 2 tbsp of water.
Best served with Kanji. But equally good with Masala dosa, Dosa, idly or kerala rice.
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| Thenga Chammanthi recipe |
Ingredients:
- Coconut : 1 no
- Dried red chilli flakes : 2 tsp
- Ulli / Pearl onions : 5 nos
- Ginger : ½ tsp
- Tamarind paste: 1 tsp
- Salt
- Coconut Oil
- Ghee : 1 tsp
- Curryleaves – 3-5 leaves
Method:
Chop the onion and ginger and keep aside. Grate the coconut and keep aside.
Heat oil in a pan and add onions and saute for a minute. Add ginger, curry leaves & dried red chilli flakes and fry for a couple of minutes. Add the grated coconut and saute them together. fry in slow flame for a few minutes. Dont wait for hte coconut to fry until it turns brown. Else it will become too dry. Remove from fire. In a mixer grinder, (the smallest jar in the set) add the cocount mix, add the tamarind, salt and ghee. Blend them together. If required, add 1 or 2 tbsp of water.
Best served with Kanji. But equally good with Masala dosa, Dosa, idly or kerala rice.
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