- Grated coconut - 1/2 cup
- Pearl onion - 4 nos
- Dried Red Chillies – 3 nos
- Ginger - a small piece
- Tamarind – Gooseberry sized piece
- Curry leaves – 1 stem
- Salt – as needed
METHOD:
- Grind all ingredients in a wet grinder without adding water to make a thick paste. Stop before the paste get too smooth.
- Make the chutney into a ball with your hand that is the traditional way of serving this chutney.
- Serve this Red chilly Coconut Chammanthi with Kanji, Dosa, Idly or Rice.
