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.