Chuttaracha thenga chammanthy - Pan grilled coconut chutney

This chutney is a simple spicy condiment that has always aroused my epicurean tendencies.

I remember grandma making this dish in her old style firewood stove. She used to put a few pieces of coconut kernel into the live wood charcoal and get them ash-grilled. The pleasant odor of coconut kernels getting ash-grilled is singular and tantalizing. I used to take a deep breath to allow the fragrance fill my inside!

They turn brownish with tiny bursting sounds among the glowing charcoal. They were then taken out one by one by grandma with the narrow wooden pipe she used to blow air to kindle fire. They were then crushed to a compound with onion, dry chillies, tamarind and some salt on a stone mortar!

In those days, I never got enough to fulfill my craving, since it was specially meant for the elderly!

Consumption of heavy food since Christmas and the tiredness after a long holiday trip made me consider such simple and appetizing dishes! Last night I had a bowl of rice porridge (kuthari kanji) along with this chutney --- a light, satisfying supper for a sound night sleep!


Ingredients

1. Coconut kernel (cut into long pieces) – a handful
2. Button onion / shallots – 3 nos
3. Chilly powder – ½ tsp
4. Tamarind – ½ tsp
5. Salt – as required

Method

1. Heat a fry pan and grill the coconut kernels till golden brown on both sides.
2. Coarse grind grilled coconut with rest of the ingredients in a grinder.
3. Enjoy with a bowl of warm rice porridge!