"Chammanthi" used to be an inevitable part of the common man's meal across Kerala. There are many varieties of chammanthi and this is just one of them. Sadly, this sauce (or any chammanthi) didn't make it to any restaurant menu (probably people thought it's not of restaurant status). Anyways I like it and rice with curd and chammanthi makes the happiest lunch for me.
Try it out... enjoi...
Preparation time: 10 Mins.
Cook time (incl. Prep. time): 15 Mins.
Serves: 6
Spice level: Super Spicy
Ingredients:
1. Shallots - 3 (Large, Skinned and cut into medium-large pieces)
2. Kokum (Kodampuli) - 8 (Small pieces)
3. Curry Leaves - 10 (Fresh)
4. Dry Red Chilles - 4
5. Coconut Oil - 3 Tsp.
6. Salt to taste
Preparation:
1. Heat coconut oil in a frying pan and fry the red chillies until light brown and the raw taste is gone. Remove the chillies off the pan and set aside.
2. Sauté shallots, kokum and curry leaves in the same pan and oil for about 3 mins. or until golden brown.
3. In a grinder, grind fried red chillies, shallots, kokum, curry leaves along with the oil into a coarse paste.
Note: Add more oil if you feel it's more spicy.
4. Mix in salt to taste and serve it with rice (even better with rice soup).
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