Tenga Chammanthi Recipe
Tenga Chammanthi
Kerala Style Red Coconut Chutney
Submitted By: Taz

Ingredients:

1 Cup Coconut (Nariyal / Nalikeram) - freshly grated preferred
1 Roma Tomato (Tamatar / Takkali) - seeded and rough chopped
1 Small Shallot (Gradana / Ulli) - rough chopped
1 ½ inch piece Fresh Ginger (Adrak / Inchi) - roughly chopped
2 cloves Fresh Garlic (Leh-sun / Vellulli) - crushed
6-10 Dried Red Chiles (Lal Mirch / Chuvanna Mulagu) - seeded and broken - amount to taste
2 Tbs Roasted Chana Dal (Daria Dal)
Kosher Salt (Namak / Uppu) to taste
Warm Water as needed

For Tadka (Tempering):
1 Small Shallot (Gradana / Ulli) - diced
1 ½ tsp Black Mustard Seeds (Rai / Kadugu)
1 ½ tsp Split Skinless Black Lentils (Urad Dal)
1 Dried Red Chile (Lal Mirch / Chuvanna Mulagu) - seeded and broken into small pieces
8-10 Fresh Curry Leaves (Kaddi Patta / Kariveppila)
2 Tbs Coconut Oil (Nariyal ka Tel / Velichenna)

Preparation:
  1. Place grated coconut, tomato, shallot, ginger, garlic, dried red chiles, daria dal, and salt to taste (apx 1 tsp) in the work bowl of a small food processor or blender along with ¾ cup of warm water - Purée into a smooth paste - NOTE: Should be the consistency of slightly thick ketchup (add additional water as necessary)
  2. Transfer to a serving dish or airtight storage container
  3. Heat oil until shimmering in a small skillet over medium heat
  4. Once oil is hot, add shallot and sauté until light golden in color (apx 6-7 minutes) - Add mustard seeds and continue to sauté until mustard seeds crackle (apx 30 seconds) - Add urad dal and continue to sauté until lentils are golden (apx 2-3 minutes) - Add curry leaves and continue to sauté until leaves are wilted and darkened
  5. Pour over coconut mixture and mix until thoroughly combined
  6. Allow to cool to room temperature or transfer to the refrigerator to chill before serving
Can be served at room temperature or chilled alongside almost any South Indian meal but particularly wonderful served alongside dosa, idli, or uttapam for a traditional South Indian/Kerala breakfast

Can be stored refrigerated in an airtight container for up to 1 week

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