Thenga Chammanthi

THENGA CHAMMANTHI OR COCONUT THICK CHUTNEY

This is a very delicious traditional chutney. In olden days, our grandmothers used to make this chammanthi in ammi kallu. Now a days, we have modernized it by making it in mixer grinder. This chammanthi goes best with Kanji (Rice Porridge). It also is a best side dish for Dosa, Neer Dosa, Curd Rice etc. Lets see how to make this delicious Chammanthi.

Ingredients :

1. Grated Coconut - 1 cup
2. Dry Red Chillies - 5-6 (as per your spice requirement)
3. Small onion - 5 -6 
4. Tamarind - 1 lemon size
5. Curry Leaves - Few leaves
6. Rock Salt - as reqd

Preparation :

• Dry roast the red chillies lightly in a small kadai.

Cooking Method :

• Coarse grind together roasted dry red chillies, small onion, tamarind, curry leaves and salt.
• Add grated coconut to this and grind well.
• Do not add water. Grind it to a thick coarse chutney form.(see the pic below)

Spicy Thenga Chammanthi is ready to be served.

Serve this Chammanthi with Dosa, Neer Dosa, Kanji, Curd Rice etc.

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Avil Upma

AVIL UPMA OR POHA UPMA OR BEATEN RICE UPMA

This is a very simple and easy breakfast dish. Its a common dish in Kerala and North India. Today lets see how to make Avil Upma.

Ingredients :

1. Avil or Poha or Beaten Rice - 1 cup
2. Oil - 1 Tablespoon
3. Mustard - 1 teaspoon
4. Onion - 1 
5. Curry Leaves - Few Leaves
6. Green Chilly - 1 -2 (as per your spice requirement)
7. Turmeric Powder - 1/4 teaspoon
8. Salt - as reqd
9. Water - as reqd

Preparation :

• Wash the Avil in some water. Squeeze it completely and spread it on a flat plate.
• Do not keep the avil in water for long time, as it will become soggy.

Cooking Method :

• Heat oil in a kadai.
• Splutter the mustard seeds
• Add the finely chopped onion, green chilly and curry leaves and saute well.
• When the onion turn pink colour, add the washed avil, turmeric powder, salt and mix well.
• Add the grated coconut and mix well and cook for 2 minutes.
• Avil Upma is ready to be served.
  

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Avil Appam

AVIL APPAM OR BEATEN RICE APPAM

Avil or Beaten rice is a common breakfast item in Kerala. We normally cook it in the form of upma or just mix it up with coconut and jaggery or even simplified we add milk and sugar to it and have it like cornflakes.
Here we are going to try a different method of using avil in our diet. We are going to grind this along with raw rice and make dosa/appams out of it. Lets see how to make this delicious appam.

Ingredients :

1. Raw Rice - 3 cups

2. Avil or Beaten Rice - 1 1/2 cup

3. Fenugreek or Uluva - 1 teaspoon 
4. Cooked Rice - 1 1/2 cups

4. Sour Curd - 1 cup

5. Salt - as reqd

6. Water - as reqd

7. Oil - as reqd

Preparation :

• Soak Raw Rice and fenugreek for 4 - 5 Hrs.
• Wash the avil in some water. Soak the avil for 2 minutes in water and drain and keep it aside. 

Cooking Method :

• Grind together raw rice, fenugreek, avil or beaten rice, cooked rice and sour curd adding little water upto the consistency of dosa batter.
• Add salt and mix well.
• Keep this batter overnight for fermentation.
• The batter would rise by morning.
• Heat an appachatti or dosa tawa.
• Pour one laddle of the batter and spread it.
• Smear some oil on top of the appam and cook covered for 1 minute.
• Take it off from the tawa and place it in the serving dish.
• Make similar appams with the rest of the batter.
• Avil appam is ready to be served.

You can serve this avil appam with any chutney of your choice. 

 

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