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Chammanthi made with Small onions(Kunjulli) and Coconut
Published On: 13 Jan 2005
Bengali: Laban / Noone
for more details, click the name of the ingredient
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
Cut shallots in half.
Heat the oil in a pan or a kadai.
Add the shallots and saute for a short time.
When the colour of the shallots start changing, add the grated coconut and the chillies and saute them, till the raw smell of coconut no longer comes.
Once the coconut also turns colour, switch off the flame.
Grind this mixture along with salt and a little quantity of water in a mixer grinder.
:- Serve with idlis or dosas.
:- If water is less, the result will be a very dry chutney. :- Ensure that water quantity is not high, otherwise, the chutney will be very watery.:- If shallots are not available, it can be replaced with onions (savala). One large onion will be sufficient for one half of the coconut.
Really nice and tasty..My husb liked it so much....Thanks...and keep us posted with such great recipe
really nice and tasty
Easy to make...quick..and tasty...thanks for the recipe
Good recipe...very easy to make and very tasty..we enjoyed it.
Really a very good and very easy receipe to try out.
I came across this recipe accidently. Since the coconut chutney`s I prepare never came out well, I thought I`ll give this simple recipe a try. It was fabulous! Thanks a lot for posting this recipe.
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