Home ยป Thenga Chammanthi | Making of Thenga Chammanthi

Thenga Chammanthi | Making of Thenga Chammanthi

Thenga Chammanthi Recipe with step by step instructions and pictures.

Thenga Chammanthi is a simple side dish recipe that is made in South Indian Cuisine. This Chammanthi recipe goes amazing with plain rice and rasam. When you feel bored in the afternoon to make anything, you can surely go for this Thenga Chammanthi recipe.

Yummy Thenga Chammanthi is ready to serve.

This Chammanthi is similar to the thenga thogayal recipe. It has coconut as the main ingredient. Moreover, you can adjust the spices as per your taste and it should be ground in a coarse texture like a thogayal. You can also have this recipe as a side dish for a variety of rice dishes such as Lemon Rice, Tamarind Rice and so. Since this is a simple recipe, all beginners can try this chammanthi. So try out and let me know how it turns out for you.

Check out my other Side Dish Recipes and Thogayal Recipes here.

Delicious Thenga chammanthi is ready.
  • Preparation Time : 2 mins
  • Making Time : 1 min
  • Total : 3 mins
  • Servings : 2 Persons
  • Course : Side Dish
  • Cuisine : Indian

Ingredients for making Thenga Chammanthi

  • 1/2 cup Grated Coconut
  • 2 Shallots
  • 2 to 3 Dried Red Chillies
  • Small piece of Tamarind & Ginger
  • Few Curry Leaves
Ingredients for making Thenga Chammanthi.

Steps for making Thenga Chammanthi

Bring all the ingredients together in the grinding jar. I have thinly sliced the shallots since I had big sized shallots. You can add them as it is if your shallots are small in size. Add the required amount of salt as well.

Bring all the ingredients together in the grinding jar.

Pulse them 5 to 6 times coarsely. If the chammanthi is not grinding well, sprinkle some water and pulse them.

Pulse them.

Serve the Thenga Chammanthi with hot and plain rice.

Spicy and delicious thenga chammanthi is ready.

Quick Tips

  • While adding salt, add carefully since we don’t pour water to adjust the salt.
  • You can adjust the spices according to your taste since my red chillies are spicy though I have added only 2.
  • Usually tempering is not done in Chammanthi recipes. But if you needed the tempering part, you can do it.
Serve them.

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