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Main Course

Chammandi

Its an assortment..or something u can have with dosas, idlis. rice.anything or even with drinks..

Ingredientsfor 2 servings

1/2 Of Coconut — grated
1/2 Of Onion — cubed
4 nos Green chillies hot ones
1 tsp Red chilli powder — crushed
Salt, to taste
1 small Tamarind or less if the tamarind is strong, about an inch of tamarind dipped in warm water and paste taken out
1 tbsp Coconut oil

Preparation

Step 1
Grind all of the ingredients, not to a paste, but coarsely in the small mixie u have.which just grinds stuff to a coarse paste.
Step 2
Do not make it soft.
Step 3
Pour in a tablespoon full of coconut oil and Stir everything together thoroughly.
Step 4
Ravishing with parathas or idlis or dosas or even rice.

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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Main Course

Chammandi

Its an assortment..or something u can have with dosas, idlis. rice.anything or even with drinks..

Ingredientsfor 2 servings

1/2 Of Coconut — grated
1/2 Of Onion — cubed
4 nos Green chillies hot ones
1 tsp Red chilli powder — crushed
Salt, to taste
1 small Tamarind or less if the tamarind is strong, about an inch of tamarind dipped in warm water and paste taken out
1 tbsp Coconut oil

Preparation

Step 1
Grind all of the ingredients, not to a paste, but coarsely in the small mixie u have.which just grinds stuff to a coarse paste.
Step 2
Do not make it soft.
Step 3
Pour in a tablespoon full of coconut oil and Stir everything together thoroughly.
Step 4
Ravishing with parathas or idlis or dosas or even rice.

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.