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Main Course

Onion Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1/2 Of Grated coconut
6 - Shallots (Kunjulli)
Salt, to taste
2 tbsp Oil preferably coconut oil
5 nos Red chillies (Kollamulaku)

Preparation

Step 1
Cut shallots in half.
Step 2
Heat the oil in a pan or a kadai.
Step 3
Add the shallots and cook for a short time.
Step 4
When the colour of the shallots start changing, add the grated coconut and the chillies and cook them, till the raw smell of coconut no longer comes.
Step 5
Once the coconut also turns colour, turn off the heat.
Step 6
Grind this mixture along with salt and a little quantity of water in a mixer grinder.
Step 7
Goes well with idlis or dosas.
Step 8
If water is less, the result will be a very dry chutney. :- Ensure that water quantity is not high, otherwise, the chutney will be very watery. :- If shallots are not available, it can be replaced with onions (savala). One large onion will be sufficient for one half of the coconut.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Onion Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 4 servings

1/2 Of Grated coconut
6 - Shallots (Kunjulli)
Salt, to taste
2 tbsp Oil preferably coconut oil
5 nos Red chillies (Kollamulaku)

Preparation

Step 1
Cut shallots in half.
Step 2
Heat the oil in a pan or a kadai.
Step 3
Add the shallots and cook for a short time.
Step 4
When the colour of the shallots start changing, add the grated coconut and the chillies and cook them, till the raw smell of coconut no longer comes.
Step 5
Once the coconut also turns colour, turn off the heat.
Step 6
Grind this mixture along with salt and a little quantity of water in a mixer grinder.
Step 7
Goes well with idlis or dosas.
Step 8
If water is less, the result will be a very dry chutney. :- Ensure that water quantity is not high, otherwise, the chutney will be very watery. :- If shallots are not available, it can be replaced with onions (savala). One large onion will be sufficient for one half of the coconut.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Side Dish

Moringa Thalippu | Nutritious Drumstick Leaves Soup

Soothing and peppery, this Kerala-style soup is what grandmothers prescribe for cold days and sore throats. Simple in...

10 min|2 servings|5

Main Course

Malabar Kada Roast | Quail Fry | Malabar Quail Roast

The rich and spicy Malabar Kada Roast, also known as Quail Fry or Malabar Quail Roast, a dish full of character.

55 min|4 servings|5

Snacks

Malabar Beef Samosa | Kerala Beef Samosa

Deep-fried until the outside shatters at the first bite and the inside stays soft and flavourful. A tea-time favourit...

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Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short...

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