Sunday, March 1, 2009

Chutta Pappada(m) Chammanthi - Pappadam with ground coconut

Here’s one more to the list of recipes long forgotten from my mother’s memory….a taste completely new to me. She remembered this one when I was showing a picture of Pappadam Thalichathu (recipe coming soon) . Here Pappadam (a crispy thin flatbread made of black gram flour), instead of frying, is grilled/roasted without oil and then ground with freshly grated coconut and mildly spiced with a dry red chilly and aroma therapy is provided by the fresh curry leaves and a touch of coconut oil. I felt it is a nice variation from the regular Chammanthi I have tasted and thought of featuring it here!

  • 2 medium size Pappadam/Indian wafers (buy the ones from Kerala)
  • 1 tsp coconut oil
  • 1 large dry red chilly ( as per taste)
  • A fistful of grated coconut
  • 2-3 curry leaves
  • Salt to taste
  • Cook Pappadam in microwave for 20-30 seconds. Alternatively, you can roast/grill Pappadam over a burner, in flame, until done. Crush this into small pieces
  • Heat a teaspoon of oil in a small pan; to this add dry red chilly and immediately turn off the heat. Keep stirring and roast the chilly, until it starts to change colour( from red to brown). Pour this to the wet grinder/smallest jar of mixer (including the leftover oil from the pan), add grated coconut, crushed Pappadam, curry leaves and salt; grind till everything becomes a coarse dry paste.
  • Serve with Kuthari Choru or Kanji
Related Posts:
Dried Prawn Condiment Manga Chammanthi


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