Chammanthi curry

Chammanthi curry

Chammanthi curry

A classical accompaniment for Dosa and Idli.

There are so many variations of Chammanthi available.

The recipe I am sharing right now is one among them, I will post the other varieties also soon in this space.


  • Grated coconut -300 gms
  • Shallots – 3 pcs, sliced
  • Green Chilly – 2 pcs
  • Cumin seeds – 1 Tsp
  • Ginger – 10 gms
  • Garlic – 10 gms
  • Chilly powder -1/2 Tsp
  • Coconut oil – 1 Tbsp
  • Dried Chilly – 2 pcs
  • Curry leaves – 1 sprig
  • Mustard seeds – 1 Tsp
  • Salt to taste


  1. In a food processor,crush (just coarsely grind) grated coconut, shallots (save 1 Tbsp of shallots for tempering), cumin seeds, chilly powder, ginger and garlic. Keep aside.
  2. In a skillet, heat oil, crackle mustard seeds,dried chilli and curry leaves.
  3. Add shallots and stir-fry until golden brown.
  4. Add the coconut mix and cook for 3/4 minutes.
  5. Add 1/2 cup of water (depending on how thick you want the curry to be, you can adjust the quantity of water).
  6. Continue to cook and just before it comes to boil remove from the fire.
  7. Adjust the seasoning and serve.

Bone Appetite & Happy Cooking.


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