Tuesday, September 27, 2022



In a cookery group in Facebook in which I am a member, we were asked to share recipes of some favourite dishes. In this way, I was introduced to this lip smacking spicy Chuttaracha Mulaga Chammandhi by Mr Anil Kumar Ramdas whom I thank for this recipe. 

Apparently, in Malayalam, "Chammandhi/Chammanthi" is the word used for chutney. The dish gets its name from the way it is made. Since red chillies, the main ingredient in this chutney, are fried, its name  in Malayalam loosely translates to Fried Red Chillies Chutney. It makes for a delicious accompaniment to dosas and idlis. 

Since this recipe is from Kerala, I may mention that elsewhere in this blog you will some recipes from dishes from this South Indian State such as:-

I tried out the Chuttaracha Mulaga Chammandhi recently- I had not tasted this ever before- and we relished it with hot dosas. 


  • Red Chillies, 8 or as per taste
  • Fresh Coconut Gratings, 1/2 cup
  • Deskinned Shallots, 8-10
  • Turmeric Powder, 1/8 tsp
  • Tamarind, size of a small marble
  • Curry Leaves, a sprig
  • Salt, to taste
  • Coconut Oil, 2 tbsp


Heat a pan with about 2 tbsp of coconut oil and fry the red chillies. 
Saute the red chillies and when they start changing colour add the deskinned shallots
Saute till the chillies change colour and the shallots become golden in colour 
Add the turmeric powder and sauté for another 1 minute
Add the curry leaves, tamarind, salt to taste and sauté for 2 more minutes
Transfer the roasted ingredients to a plate and allow them to cool
In a small mixer jar grind these roasted ingredients along with fresh coconut gratings 
I have added a little water at this stage though the recipe called for the addition of 1 tbsp of coconut oil 
Grind well till the coconut gets well blended with the ground paste 
Transfer to serving plate
Serve Chuttarcha Mulaga Chammandhi with hot dosas


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