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Side Dish

Coconut Chutney With No Grinding | Thenga Ulli Chammanthi

appreciated for its simplicity and the absence of the grinding process.

Ingredientsfor 6 servings

1 ½ cup Coconut — grated
1 nos Onion — chopped
1/2 tbsp Chilly powder
2 tbsp Coconut oil
1 tsp Mustard seeds
3 nos Dry red chillies
Curry leaves, a few
Salt, as needed

Preparation

Step 1
Get grated coconut and chopped onion together in a bowl.
Step 2
Add chilly powder and salt to taste.
Step 3
Stir everything together thoroughly with your hand so it is partially crushed.
Step 4
Pour oil into a pan and heat it and let the mustard seeds crackle. Then add curry leaves and dried red chillies.
Step 5
Add prepared onion coconut mix.
Step 6
Stir and Fold everything together gently. Let it cook for 2 minutes and take it off the heat.
Step 7
Once done, transfer the Coconut Chutney(Thenga Ulli Chammanthi) into a serving bowl and serve.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Coconut Chutney With No GrindingThenga Ulli Chammanthi

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Side Dish

Coconut Chutney With No Grinding | Thenga Ulli Chammanthi

appreciated for its simplicity and the absence of the grinding process.

Ingredientsfor 6 servings

1 ½ cup Coconut — grated
1 nos Onion — chopped
1/2 tbsp Chilly powder
2 tbsp Coconut oil
1 tsp Mustard seeds
3 nos Dry red chillies
Curry leaves, a few
Salt, as needed

Preparation

Step 1
Get grated coconut and chopped onion together in a bowl.
Step 2
Add chilly powder and salt to taste.
Step 3
Stir everything together thoroughly with your hand so it is partially crushed.
Step 4
Pour oil into a pan and heat it and let the mustard seeds crackle. Then add curry leaves and dried red chillies.
Step 5
Add prepared onion coconut mix.
Step 6
Stir and Fold everything together gently. Let it cook for 2 minutes and take it off the heat.
Step 7
Once done, transfer the Coconut Chutney(Thenga Ulli Chammanthi) into a serving bowl and serve.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

Coconut Chutney With No GrindingThenga Ulli Chammanthi