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Main Course

Thenga Chamanthi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

1 cup Coconut — grated
3 nos Shallots (Kunjulli)
Ginger A small piece
3 Nos/As Dry red chillies
2 Leaves Curry leaves
Tamarind A small ball (Puli)

Preparation

Step 1
For preparing thenga chammanthi, grind all ingredients together: coconut, shallots, ginger, dry red chillies, curry leaves and tamarind on a grinding stone without touching water.
Step 2
Roll the ground chutney into a small ball and remove from grinding stone.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Thenga Chamanthi

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 2 servings

1 cup Coconut — grated
3 nos Shallots (Kunjulli)
Ginger A small piece
3 Nos/As Dry red chillies
2 Leaves Curry leaves
Tamarind A small ball (Puli)

Preparation

Step 1
For preparing thenga chammanthi, grind all ingredients together: coconut, shallots, ginger, dry red chillies, curry leaves and tamarind on a grinding stone without touching water.
Step 2
Roll the ground chutney into a small ball and remove from grinding stone.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.