{"id":2130,"date":"2010-01-13T22:19:07","date_gmt":"2010-01-14T04:19:07","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=2130"},"modified":"2015-02-08T23:01:05","modified_gmt":"2015-02-09T04:01:05","slug":"dry-shrimp-with-grated-coconut-chammanthi","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/dry-shrimp-with-grated-coconut-chammanthi\/","title":{"rendered":"Dry Shrimp with Grated Coconut (\u2018Chammanthi\u2019)"},"content":{"rendered":"

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A simple and humble dish that has been reigning over the taste buds of all the Keralities for centuries\u2026<\/p>\n

Chammanthi (in malayalam) is a side dish\u00a0made in less than 5 minutes by grinding grated coconut along with other ingredients.\u00a0This is one of the popular side dishes in Kerala cuisine. I don\u2019t know to which category I should include this, as this will be seen for breakfast, lunch and dinner. For breakfast, this is often served with Dosa, Appam or Idli. For lunch, this will be seen along with Rice, and again you can see its presence for dinner. This is also served along with rice porridge.<\/p>\n

This dish is a real time saver and a money saver too. Just plain rice when eaten with this dish is enough to conquer your hunger. And the amazing thing about this dish is that if this is served along with any other hyped dishes, you\u2019ll be stunned to see the speed with which this humble dish gets emptied from the platter. I am not at all exaggerating. Once you try this, you\u2019ll be its slave for the rest of your life. Are you drooling yet? \ud83d\ude42<\/p>\n

The required ingredient of this dish is grated coconut. In order to enhance the taste of the chammanthi, often one more ingredient is added to the coconut. If you add cilantro to the grated coconut, you\u2019ll get cilantro chammanthi; if you add raw mango, it becomes mango chammanthi; if mint is added, it becomes mint chammanthi. The taste of these chammanthis are totally different.<\/p>\n

My favorite way of indulging in chammanthi is by adding dry fish to the grated coconut. Dry shrimp or dry tuna is the best fish choice. Dry shrimp chammanthi was introduced to me by my grandma; almost all meals are accompanied by this dish at my grand parents. My grandma used to make this using the traditional grinder \u201cAmmi-Kallu\u201d.<\/p>\n

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“Ammi-Kallu\u201d, has 2 parts, one flat surface made of rock on which the ingredients to be ground are placed and a cylindrical stone which is used to grind the mixture. Believe me, the chammanthi made by grinding the coconut mixture using this traditional grinder is tastier and incomparable to the chammanthi made in a branded blender.<\/p>\n

Unfortunately, I don\u2019t have a traditional grinder in my kitchen, so I had no other choice but grind it in a blender.<\/p>\n

Dry Shrimp with Grated Coconut:<\/strong><\/p>\n

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Ingredients<\/strong><\/p>\n