I was born in the land of coconut trees. Yup, a place where coconuts are in abundance. I think the name is apt for the tiny southern state of India, Kerala, where every household has at least four or five coconut trees in the backyard. In my parents’ house where I grew up, we always used to have a huge pile of coconuts in our store room waiting to be grated for the next curry.
Coconuts, either grated or ground are an integral part of the cuisine of Kerala. Sometimes, coconut itself is the main ingredient. Coconut chammanthi is one such dish. With just four ingredients and a quick whizz in the grinder, you can make a fantastic rush hour side dish. Why not give it a go?
Ingredients
- ▢ 1 cup freshly grated coconut
- ▢ 1 small lemon sized tamarind
- ▢ 4 - 5 cm ginger or 2-3 teaspoon ginger paste
- ▢ 3 - 4 whole red chillies
- ▢ Salt to taste
Instructions
- Grind all the ingredients together. Add more salt if needed. Serve with rice.
Nutrition
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Ingredients
- ▢ 1 cup freshly grated coconut
- ▢ 1 small lemon sized tamarind
- ▢ 4 - 5 cm ginger or 2-3 teaspoon ginger paste
- ▢ 3 - 4 whole red chillies
- ▢ Salt to taste
Instructions
- Grind all the ingredients together. Add more salt if needed. Serve with rice.
