Jump to Recipe Jump to Video Print Recipe

Thenga Chammanthi , Kerala Coconut chammanthi , thengai chammandhi, thenga thogayal, Coconut thuvaiyal, Coconut thogayal ,chammanthi , thengai thuvaiyal , Coconut chutney, how to make thuvayal, thogayal varieties, thuvaiyal varieties, Kerala coconut chutney with step by step pictures and video recipe. Check out the Thengai chammandhi. If you like the video pls SUBSCRIBE to my channel.

Thenga Chammanthi: A Traditional Kerala Coconut Chutney

Thenga Chammanthi, or Coconut Chammanthi, is a traditional Kerala condiment that adds flavor to your meals. Easy to make coconut-based dish is so flavorful

Thogayal | thuvaival variety

It is similar to south indian thogayal. When it comes to Thogayal varieties most of the Thuvaiyal varieties we do in our homes will have a blend of vegetables, lentils, coconut, and spice. Compared to the chutney variety Thogayal are thick. This Sri Lanka version is without lentil

Can I use frozen coconut?

Freshly grated coconut gives the best taste, but you can also use grated frozen coconut. Thaw it first, then use it. Avoid using dry coconut.

What tastes best with coconut sambal

rice, and sesame oil (or melted ghee) taste best. Thogayal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety. I also like vengayam thuvaiyal with curd rice and curd semiya. You can also add water and serve it as a chutney with tiffin varieties

Should I saute a small onion and curry leaves?

There are two versions of thengai chammandhi. Raw small onion and sauteed version. I have sauteed a small onion. You can use raw onion according to taste

Can I pulse instead of mortar and pestle?

Yes you can pulse the ingredients and prepare the idicha thenga chammanthi

softened tamarind

I would recommend using soft tamarind for easy grinding. If tamarind is hard, microwave it or soak it in very little water and use it. You can also use 1/2 teaspoon of tamarind paste instead of tamarind.