By now, you should know that chammanthi/chutney is one of my fav food items. The number of chammanthi recipes in this site is a testimony to that. But there is a slight difference to this chutney recipe. All the earlier chammanthi/chutney recipes are in katta chammanthi (solid) form which you can have with rice also. But this chammanthi/chutney is specifically for dosa, idli and the likes.
Here are the step by step pictures…
Grind together coconut, small onion, ginger, chilli powder, salt with 3-4 tbsp to a smooth paste…
Heat oil in a deep pan. Crackle the mustard seeds. Add finely sliced small onion and curry leaves. When onion turns golden brown, add coconut paste. Mix well. Add water. Mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-6 minutes…
- Grated/scraped coconut – 1 cup, heaped
- Small/pearl onion – 4, sliced
- Chopped ginger – 1 tsp
- Chilli powder – 1½ tsp
- Water – 3-4 tbsp
- Salt
- Small/pearl onion – 4, sliced finely
- Mustard seeds – ½ tsp
- Curry leaves
- Oil – I used coconut oil
- Grind together coconut, small onion, ginger, chilli powder, salt with 3-4 tbsp water, to a smooth paste.
- Heat oil in a deep pan. Crackle the mustard seeds. Add finely sliced small onion and curry leaves. When onion turns golden brown, add coconut paste. Mix well. Add ¾ – 1 cup of water. Mix well. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-6 minutes.
