Thenga Chammanthi / Dry Chutney /Sukki Thambeli

Thenga Chammanthi / Dry Chutney (Sukki Thambali in Konkani) is a delicious and very tasty dry chutney made with freshly grated coconut, shallots, red chillies and Tamarind, goes well  as a side dish with rice, idli, dosa or kanji (rice gruels).A simple and easy to make Dry Chutney recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Thenga Chammanthi / Sukki Thambali./ Dry Chutney.

Ingredients:-

Freshly grated Coconut. -1cup
Dry Red chillies.             - 5
Kashmiri Red chilly powder.-1tsp 
Shallots.                          - 4
Tamarind.                        - gooseberry size
Salt.                                 - to taste
Curry leaves.                   - 2 or 3 spring
Coconut oil.                     -2 tsp

Instructions:-

Keep aside freshly grated Coconut, dry Red chillies, Shallots, Tamarind, required Salt,

Kashmiri Red chilly powder and Curry leaves.

Method:-

1). Peel, wash and chop the Shallots into halves. Broke dry Red chillies into small pieces. In a mixer grinder add the chopped Shallots, broken dry Red chilly pieces, Tamarind, Curry leaves and required Salt and grind together coarsely without adding water..

2). Then add freshly grated Coconut and Kashmiri Red chilly powder into the mixer grinder and grind again all the ingredients together to a slightly coarse but little smooth paste without adding water.

3). Transfer the ground chammanthi /dry chutney to a plate.

4). Pour 2 tsp Coconut oil on the ground chutney /chammanthi and mix well.

5). Take the ground Thenga Chammanthi / Dry Chutney in your palm and shape it into a ball. 

6). Keep the ball shaped Thenga Chammanthi (Sukki Thambali) on a serving plate.

A very tasty Thenga Chammanthi /Sukke Thambali (Dry Chutney) is ready to serve with rice, idli, dosa or kanji (rice gruels).