Pacha manga chammanthi is a Kerala style, sour and spicy thogayal, made with raw mangoes, coconut, shallots and chillies. Traditional chammanthi calls in for shallots. But I have not used.
Best when served with kanji and can be mixed with hot rice, topped with ghee. A good accompaniment with curd rice as well. Mangoes that are raw (unripe) and slightly sour is used for this chammanthi.
INGREDIENTS:
Sour raw mango - 1/2
Green chillies - 2
Dry red chillies - 2
Coconut grated - 1/2 cup
Salt - to taste
Ginger - a small piece
Curry leaves - few
METHOD:
Roughly peel and chop raw mango.
Coarsely grind the mango pieces, green chilies, dry red chilies and ginger. Do not add water.
Add grated coconut, salt and curry leaves and grind again to a thick, coarse paste.
Serve with hot rice topped with ghee OR kanji and pappadam.
NOTE:
Do not add water while grinding. The moisture from the mango is enough.
Add chillies according to your taste buds. This chammanthi tastes great if a bit spicy. You can also use green chillies instead of red chillies OR a mix of green and dry red chillies.
No comments :
Post a Comment
Thank you for your visit and valuable comments.