January 01, 2013

Manga Chammanthi

This is a traditional Kerala dish. It is a real quickie and can get ready in less than 15 minutes. This spicy and tangy chammanthi goes very well with Molagootal, Molagushyam, and curd rice. It is also an excellent combination for Dosa and Idly, but apart from all these it is best had with Kanji. So here is the recipe for this summer special Manga Chammanthi.

What you will need:

1. Raw sour mangoes – (cut into pieces) 1 cup
2. Grated fresh coconut – 1 cup
3. Asfoetida – a small piece
4. Dry Red Chillies – 5 – 6
5. Salt to taste
6. Jaggery – a little (optional)
7. Mustard Seeds – ½ tsp
8. Oil – 1 tsp


Heat a small frying pan with ½ tsp of oil. Fry the asfoetida and red chillies. Now grind the raw mangoes, grated coconuts, asfoetida, red chillies and salt into a thick paste adding very little water. Add a little jaggery and pulse for a few seconds more. Transfer into a bowl. Heat a little oil, add mustard seeds. Once they splutter pour over the ground paste. Mangai Chammanthi is ready.

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