Urulan Chammanthi / Unda Chammanthi

This is a very easy recipe and goes well with Rice or Dosa. Quite many varieties of chammanthi/chutney are made in Kerala by varying the ingredients. These are garlic chutney, corriander chutney, white chutney, tomato chutney, gooseberry chutney etc. Base of most of the chammanthi/chutney are coconut or mix of coconut and groundnut.



  • Grated Coconut : 1 Cup
  • Red Chilli Powder : 1 teaspoon [This can be replaced with 2-3 red chillies
  • Tamarind : 1 small piece
  • Water : 2-3 teaspoons
  • Curry Leaves: 3-4 leaves
  • Salt : 1/4 teaspoon (to taste)
  • Oil : 3 teaspoon

Step1: Keep a small pan on flame/heat. Pour oil and once it is hot (slightly above warm) switch off the flame and add chilli powder into it. Mix well. If you would like to use red chillies, fry it in oil and keep it for grinding.

Step2: Mix tamarind and water and squeeze and take few thick drops of tamarind.

Step3: In a mixer, add grated coconut, curry leaves, salt and mix from step1 and tamarind drops from step2. Grind.
Check sourness and add tamarind if required. Same with salt.

Enjoy with Rice & Curd or Neer Dosa!

1 Comment

1 Comment

  1. Pingback: Salted mango & Shallot Chutney (Uppumanga ulli chammanthi) | Sini's India

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I love cooking and trying out various recipes, and also to come up with ways to achieve good results in reasonable time and effort ? All of the recipes I post here were tried out by me at least 2-3 times (if not a few dozen times) before I was happy with a simple method which gives me good results. Hope you enjoy making these dishes. Would be thrilled if you let me know in the comments how your experiment went. If you have recipe requests for any Malabar dishes, please contact me and I’ll make every effort to get the recipe, try it out and post it here.

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