PonPulari

Hey, how are you?I know it’s been a long long time…we have loads of catching up to do. Anyways I’m at Bahrain now. The thing is that I reached here last Wednesday & by the time I was ready to settle down, the country started unsettling. See, now that’s what I call …perfect timing! I dont know whether you heard, but some unrest was happening here for the past one month. It got escalated last Sunday & now a state of emergency is declared for the next 3 months.

Amidst all the not so good news coming in, my positive energy signal is very weak. I guess our little chit chat should help me to recharge. Tell me what’s happening at your end. All ok? Yeah..that reminds me, I got mails/messages from you asking about my India trip. I had a fab time back home. I was at home for around 1.5 months. I think I stayed at home for that long after a period of 8-9 years! So I did enjoy it & made most of it I did collect recipes, loads of them in fact. But I’m not sure when will I start trying it out. The current mood isn’t helping me to indulge in experimenting new stuff.

Now coming to this recipe, chammanthi (chutney, though it’s not the correct translation, its just to give you an idea) is very much a comfort food for me. What about you? Do you like coming home to a hot bowl of kanji & spicy chammanthi at the end of a long day? I do! I think that the recipe of chammathi varies from one home to another. This is how we make it at home & I love it. Now I’ve got 3 different chammanthi recipes for you, this is the first among the series Btw, are you on lent? In that case, do try this, it will definitely spice up your meal.

An update: We are attending this month’s Kerala Kitchen, hosted by Magpie. I thought I will send this chammanthi as our rep, what say? Magpie, hope Ms. Manga Chammanthi impresses you

Here it goes:

1. Coconut – 1 cup, scraped
2. Raw Mango (pacha manga) – 1/2 – 3/4 cup, chopped (adjust according to the sourness)
3. Crushed red chilli – 1 1/2 tsp (refer notes)
   Small onion – 3-4, sliced
   Ginger – 1/2 tsp, chopped
   Curry leaves – 2 leaves (do not add more, it will give a bitter taste)
   Salt – to taste

Grind together all the ingredients, preferably without water, till all the ingredients are incorporated. Once you grind it, try shaping into a ball & see whether its holding the shape, then your chammanthi is ready

Notes: Try not to add water, but if your mixie doesnt cooperate, you can add a tiny bit. Also if you dont have crushed red chilli, you can use 3-4 whole dried red chilli. Do a taste test of the mango first to see the sourness & add accordingly.

 

 

 

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