Ingredients:

• Grated Coconut – 2 cup
• Dried red chillies – 15
• Shallots – 8
• Garlic – 1 tsp
• Coriander Powder – ½ tbsp
• Red Chilli powder – ½ tsp
• Tamarind – Golf ball size
• Salt – to taste
• Water – 15ml

Method:

1. Break the red chilli into small pieces
2. Chop finely the garlic and shallots
3. De-seed tamarind
4. To a heated heavy-bottomed pan add red chilli and roast until just before it reaches smoking point (about 4 minutes)
5. Add the coconut, chopped shallots, garlic and coriander powder and dry roast till the ingredients turn light brown in colour. Stir continuously.
6. Remove from fire and grind to a smooth paste by adding water, salt and tamarind
7. Serve coconut chammanthi with rice gruel.