Vella Chammanthi Curry (Kerala Style White Coconut Chutney For Dosa, Idly and Vada)

Chammanthi/ Chutney is a simple and tasty South Indian side dish with fresh coconut and some spices. We can prepare Chammanthi/Chutney  in different ways and texture. Here I introduce to you kerala style Vella Chammanthi Curry or White Coconut Chutney. It is a mild spicy and liquid textured coconut gravy served with idly, dosa and vada as a dip. Normally I prepare both sambar and chutney with idly, dosa and vada 🙂 we family members love that taste combination and it always gives us a South Indian vegetarian restaurant feeling 🙂 Here is the easy recipe and method, make a try and enjoy 🙂

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Recipe Type Kerala/Break fast /Side Dish
Preparation and Cooking Time 10 to 15 Minutes
Serve to 2 to 3

Ingredients For Vella Chammanthi Curry (Kerala Style White Coconut Chutney For Dosa, Idly and vada)

Ingredient Quantity Notes
Grated Coconut 1 Cup use fresh
Shallot/Small Onion/Kochully  2 Numbers Skinned and Diced(For grinding purpose)
Ginger 1 inch root Skinned and Diced
Green Chilly 1 or 2 number Diced(Adjust as per your taste)
Salt As per your taste
Water As per your taste
Coconut Oil/ Any Veg Oil 2 Tablespoon/ Adjust as per your taste
Shallots/small onion/Kochully 3 Numbers Chopped Finely( For temper Chutney)
Dry Red Chilly 2 Numbers  Cut into small
Mustard seeds 1/2 Teaspoon
Urad Daal/White lentil/Uzhunu 1/2 Teaspoon
Curry leaves Few

Method For Vella Chammanthi Curry (Kerala Style White Coconut Chutney For Dosa, Idly and Vada)

Vella Thenga chammanthi Curry ( Kerala Style White Coconut Chutney For Dosa and Idly) method (640x480)
• Place coconut, diced ginger, shallots, green chilli, salt and water in a mixer (small) jar (Do not add much salt and water; add it slowly as per your desired consistency and taste) grind and make a smooth paste. Transfer it into a bowl.
• Heat oil in a frying pan, pop mustard seeds and urad daal. Then add shallots, red chilly and curry leaves. Fry until crispy and golden brown.
• Pour it straight over on chutney curry.
• Mix well. Serve with idly, dosa, vada etc. Enjoy!
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Notes and Tips

Use fresh and white grated coconut, it gives your chutney white color and creamy taste.

Add less water and salt at the beginning of the grinding, it helps to grind chutney smooth and easy way and add it gradually as per your taste.

Serve chutney/Chammanthi immediately otherwise refrigerate and use.

Comments

    • Rani Vijoo says

      Hi Sham, Grind the green chillies along with coconut. Sorry! I missed that before in my instructions. Thanks for the mention, happy cooking 🙂

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