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Main Course

Kadalaparippu Chammandhi

Chammandhi made from Bengal gram(Kadalaparippu) and coriander leaves- Ramya V.

Ingredientsfor 4 servings

1/2 cup Bengal gram (Kadalaparippu)
1/2 cup Coriander leaves
2 Or Red Chilly (Kollamulaku)
Tamarind marble sized ball (Puli)
1/2 cup Coconut — grated
1 sprig Curry leaves
Salt, to taste
1 tbsp Oil
1 nos Onion small — optional

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Fry Bengal gram, till golden brown.
Step 3
Add coriander leaves and curry leaves and sauté.
Step 4
Add red chilly and tamarind.
Step 5
Add coconut and salt.
Step 6
Get off from fire and leave it to cool.
Step 7
Grind well with a little water.
Step 8
Goes well with dosa, rice, kanji(rice soup) and chappathis.
Step 9
You can add coriander powder and chilly powder instead of coriander leaves and chilly powder.

Tip

Jaggery burns easily. Melt it on low heat and always strain it to remove grit before adding it to the mixture.

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Main Course

Kadalaparippu Chammandhi

Chammandhi made from Bengal gram(Kadalaparippu) and coriander leaves- Ramya V.

Ingredientsfor 4 servings

1/2 cup Bengal gram (Kadalaparippu)
1/2 cup Coriander leaves
2 Or Red Chilly (Kollamulaku)
Tamarind marble sized ball (Puli)
1/2 cup Coconut — grated
1 sprig Curry leaves
Salt, to taste
1 tbsp Oil
1 nos Onion small — optional

Preparation

Step 1
Pour oil into a pan and heat it.
Step 2
Fry Bengal gram, till golden brown.
Step 3
Add coriander leaves and curry leaves and sauté.
Step 4
Add red chilly and tamarind.
Step 5
Add coconut and salt.
Step 6
Get off from fire and leave it to cool.
Step 7
Grind well with a little water.
Step 8
Goes well with dosa, rice, kanji(rice soup) and chappathis.
Step 9
You can add coriander powder and chilly powder instead of coriander leaves and chilly powder.