Kerala Thengai Chammanthi

Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 5 Mins Total Time: 10 Mins

If you are a coconut lover like me, then Kerala dishes will be top of your list. The freshness of Coconut when added to any dish elevates the taste of the dish many folds. From kootu curry to thorans and avial, their taste gets elevated with the addition of fresh coconut.

One of the very simple Kerala dishes that is made with fresh coconut is the Thengai Chammanthi. Thengai Chammanthi has usually paired up with lunch plates as aside. Traditionally, this chammanthi is made with hand grinders, that further add to the taste. Chammanthi is also paired with Kanji and some green gram thoran. The freshness and spice from the Chammanthi and a humble matta rice Kanji will enlighten your taste buds. Do try this quick and easy Thengai Chammanthi for your Lunchtime and enjoy!


0/7 Ingredients
Adjust Servings


0/2 Instructions
  • In a mixer jar, add a quarter cup of fresh coconut, three red chillies, small onions, curry leaves, a quarter-inch of ginger, tamarind and salt. Grind them to a coarse consistency.
  • Grease fingers with coconut oil. Roll them to a ball. Serve with kanji or rice.


  • Always use only fresh coconut to make chammanthi. The freshest coconut gives a tasty chammanthi.
  • Never add water while making Chammanthi. The water content from small onions and coconut is enough to bind the chammanthi.

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