Roasted Cashew and Coconut Chammanthi
Chammanthi is a popular dish in Kerala, and this Kerala Thenga Chammanthi Recipe is a traditional way to make it. Every family in Kerala has its own way of making the chammanthi. Some people make chamanthi without ginger or curry leaves. Some people don't eat onions. This recipe is just like chamanthi in taste. Ginger, shallots, curry leaves, and tamarind are added to fresh grated coconut to make it very tasty.
Ingredients
- 1 cup Grated Coconut
- 10-15 Cashew
- 1/4 cup Chopped Green mango ((adjust the qty according to sourness, refer notes))
- 4 Dry red chilli (refer notes)
- 1 tsp Chopped Ginger
- 4 Small onion / Pearl onion (sliced)
- 1 stem Curry leaves
Instructions
- Dry roast the cashews till it turns golden brown. Let it cool. Grind the roasted cashews first till you get a fine powder. Pulse it at regular intervals instead of grinding at once.
- Roast the dry chilli directly on flame (refer notes).
- Grind roasted dry chilli, mango, small onion, ginger, salt till you get a smooth paste. Add coconut and grind till everything is mixed well. Add cashew powder to this and run in a mixie for a few seconds.
- Add water for grinding only if your mixie doesn't cooperate, without water.
Notes
If you have roasted cashew, you can use that. But in that case, adjust the salt level, since the roasted nuts are already salty. If you don’t have green mango, you can use tamarind instead. Also, if you have electric cooking range, fry the dry chilli in a bit of oil. If you like a less spicy version, remove seeds from chillies.
Nutrition
Calories: 128kcalCarbohydrates: 9gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 10mgPotassium: 271mgFiber: 3gSugar: 5gVitamin A: 555IUVitamin C: 92mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!