Thenga Manga Chammanthi
Typically, when preparing chammanthi, there's no cooking involved—just a straightforward grinding of all the ingredients. However, in this instance, we're adding a slight twist by heating up the ingredients before the grinding process, not a full-fledged cooking but a brief warming.Thenga Manga Chammanthi is a richly flavored rice accompaniment. Extremely simple to prepare, this modest dish features coconut, raw mango, shallots, and red chillies to add a zesty kick to your meal.
Ingredients
- 1 small-medium raw mango (sliced, refer notes)
- 1 cup Coconut,heaped
- 15 Shallots/pearl onions
- 10 Dry red chilli
- 1 tsp Chopped ginger
- 1 tsp Kashmiri chilli powder
- 6 Curryleaves
- 1/2 tbsp Coconut oil
- Salt
Instructions
- Heat oil in a pan. Add whole shallots (no need to slice), chopped ginger, dry red chillies and curry leaves.
- Cook till it begins to brown. Add mango slices and mix well.
- Add grated coconut, kashmiri chilli powder nad salt. Mix well. Cook for 3-4 mins on low flame.
- Let cool for 10-15 mins. Grind the coconut mixture in the smallest jar (chutney jar) without any water.
- Serve with rice and omelette.
Notes
Peel the skin of the mango and use.
After grinding, you can add 1-2 tsp of coconut oil to bring everything together and shape it into a ball.
Tried this recipe?Let us know how it was!