Thenga Puli 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
- 4 nos Shallots
- 3 nos. Garlic
- 4 nos. Dried Red chilly
- 1 cup Grated coconut
- Salt, to taste
- 1/2 tbsp Oil
- Piece Tamarind
Preparation
Step 1
Heat oil in a pan and roast shallots, garlic and dried red chilly for 2 minutes on medium heat.
Step 2
Then take the roasted ingredients with grated coconut, tamarind and required salt in a blender and grind to a mixture without adding water.
Step 3
Serve.
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.
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