Grated coconut – 1 cup, heaped
Dry red chilies – 3 – 4 (Adjust according to your spice tolerance)
Pearl onions – 4
Curry leaves – 5
Salt – To taste
1. Arrange the dry red chilies on a metallic skewer (I used a pappada kambi) and place on a flame and roast until it it gets charred and turns slightly blackish.
2. Grind it along with all the other ingredients to a coarse mixture. Add 1 – 2 tsp water, if required. Shape into a ball. This mulaku chutta chammanthi goes extremely well with kanji/rice.
1. Instead of step 1, roast dry red chilies in 1/2 tsp oil until it turns slightly blackish.
2. You can also grind little ginger (1/4 inch) and tamarind (1/2 tsp) along with the other ingredients.
I really love your website and have tried some items.
Mulaku chuttaracha chammanthi is my favorite because its my amma’s special..
So I have a suggestion is that add a piece of ginger and some vaalan puli in the mixer while grinding…and have with kuthari kanji…it’s super…
Thanks a lot for your comment, Vidya. I have mentioned about adding ginger and tamarind in the ‘tip’ section. In our place, we also make thenga chuttaracha chammanthi, i have posted its recipe here. This is my favorite chammanthi too..Easy to make but super-delicious 🙂
looks super yummy…
Just reading through the recipe made my mouth water. I will make this for sure. Thanks for sharing the recipe.
Okee, now I am gonna try this one today, thanks maya, being a bachelor its very difficult to have that coconut thing, but let me try