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Main Course

Naadan Thenga Chammanthy

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 3 servings

1 cup Coconut — grated
2 nos Dry red chillies (Kollamulaku)
1 nos Tamarind (Puli)
4 nos Small onions (Kunjulli)
4 nos Curry leaves
Salt, to taste

Preparation

Step 1
Roast dry red chillies on the gas flame.
Step 2
Grind together grated coconut, burnt chillies, small onions, salt, tamarind and curry leaves along with 3 tbsp of water into a coarse form.
Step 3
Do not make it into a paste.

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

Naadan Thenga Chammanthy

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for festivals and grandchildren make excuses to visit for.

Ingredientsfor 3 servings

1 cup Coconut — grated
2 nos Dry red chillies (Kollamulaku)
1 nos Tamarind (Puli)
4 nos Small onions (Kunjulli)
4 nos Curry leaves
Salt, to taste

Preparation

Step 1
Roast dry red chillies on the gas flame.
Step 2
Grind together grated coconut, burnt chillies, small onions, salt, tamarind and curry leaves along with 3 tbsp of water into a coarse form.
Step 3
Do not make it into a paste.

Tip

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