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Main Course

Thenga Chammanthy

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 5 servings

1/2 Part Coconut medium size
6-8 piece Red chilly (Kollamulaku)
3 piece Pearl onion (Kunjulli)
1 Stem Curry leaves
2 Seed Tamarind (Puli)
Salt, to taste

Preparation

Step 1
Dry roast coconut, red chillies, small onions n curry leaves till they goes golden brown. 2) Grind them along with tamarind and salt. :- Do not add water.
Step 2
Serve as a side dish for rice. Optional:- You may add a tbsp of sugar for better taste.

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.

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Main Course

Thenga Chammanthy

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 5 servings

1/2 Part Coconut medium size
6-8 piece Red chilly (Kollamulaku)
3 piece Pearl onion (Kunjulli)
1 Stem Curry leaves
2 Seed Tamarind (Puli)
Salt, to taste

Preparation

Step 1
Dry roast coconut, red chillies, small onions n curry leaves till they goes golden brown. 2) Grind them along with tamarind and salt. :- Do not add water.
Step 2
Serve as a side dish for rice. Optional:- You may add a tbsp of sugar for better taste.

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.