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Main Course

Beena`s Chammandhi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

Coconut — grated
10 nos Shallots (Kunjulli)
Ginger, to taste
Tamarind A lime sized ball (Puli)
5 nos Garlic pods
2 tsp Chilly powder
Salt, to taste
1 tsp Mustard seeds
2 tsp Oil coconut oil preferred

Preparation

Step 1
Grind the coconut into a coarse form(not to a fine paste).
Step 2
Add tamarind, ginger, garlic, chilly powder and salt.
Step 3
Grind again only till everything is well mixed and not to a paste.
Step 4
Add shallots to the end as it need not be fully ground.
Step 5
Biting of onion partially ground in chammandhi tastes good.
Step 6
Grind once again.
Step 7
Put it in a bowl.
Step 8
Let the mustard seeds crackle and mix it with the chammandhi.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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