Thenga Mulaku Chamanthi is one of my favorites since childhood. I still remember my Grandma making this on the ammi kallu (stone grinder) in a jiffy. It tastes so good with rice or with Kanji (rice porridge).
INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp
METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.
Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.
INGREDIENTS
Grated Coconut - 1 cup
Dry Kashmiri Chilli / Piriyan Mulaku - 4
Garlic / Veluthulli- 3 cloves
Shallots / Cheriaulli - 4
Tamarind/ Valan Puli - size of a garbanzo bean
Curry leaves/ Kariveppila - 4 leaves
Salt - as required
Water - 4 - 5 tbsp
METHOD
Dry roast the chilly for approximately 10 secs.
Mix all the ingredients except water in a dry grinder and grind it.
Add water and grind. Leave it slightly coarse.
Remove, check salt and serve.
Tips:
You can use short dry red chillies instead of Kashmiri Chillies. In that case you will need just 2 nos. Adjust as per tolerance level.
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