A simple Kerala style chutney, that goes well with rice or dosa…
I have been struggling to add posts to the blog. It isn’t that I am not getting time, but it is more of not being in a mood to do it. I do have a lot to post… Sometimes I get in a mood to cook and click, but the process after that is getting difficult for me. I always wonder how I used to type such long posts, while I struggle now to keep my basic mode on. I guess I will just keep my pitch on and move on, without exerting too much on myself…
There are days when the mood is only for kanji and chammanthi, but there are times when you want rice, but don’t want to make curry at all. This is one chammanthi umma makes with rice or dosas for the lazy meals. The tomato gives it more body and a nice tanginess, along with the little piece of tamarind. The tempering at the end makes it really tempting. Usually rice, this chammanthi and mutta omelette makes one of the most nostalgic meals of all times, especially for those who would pack lunch tiffins to school. This is also an easy side dish with neer dosa or even wheat dosa. Off to this simple recipe…
Thakkali Thenga Chammanthi | Tomato Coconut Chutney
- 1 cup grated coconut
- 1 tomato roughly chopped
- 3 garlic pod peeled
- 4-6 shallots/ pearl onions/ cheriyulli peeled
- 2 dried red chillies soaked
- 1 pc tamarind
- 1/2 tsp fennel seeds
- Salt to taste
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- Place all ingredients from coconut to salt in a blender jar and blitz coarsely till ground. Adjust seasoning.
- Heat oil, splutter the mustard seeds and sizzle curry leaves. Pour into chutney and mix.
- Serve immediately with rice or dosa.