Thenga Puli Chammanthi is a super delicious Kerala styled tangy flavored chutney, a favorite side dish in every Kerala home. Enjoyed both with meals as well as rice gruel this is perhaps one of the easiest of chutney preparations. As a quick fix you can accommodate Thenga Puli Chammanthi with idli and dosas too. My family enjoys the dish instead of pickles. Hope you will try Thenga Puli Chammanthi and do let me know the feedback. This is healthy and the tanginess accompanied with the chilly flavor makes it unique and special. The fried garlicky flavor adds that special tinge to the chutney. Garlic flavor is my favorite and the fried ones give that faint flavor instead of a pungent smell. Enjoying a bowl of hot kuthari chooru with kachiya mooru accompanied with Thenga Puli Chammanthi is something that makes me drool. I enjoy a nostalgic sensation that I can never forget.
Thenga Puli Chairmanship is that type of dish that you should taste at least once in your life. For preparing Thenga Puli Chammanthi, remember not to add water. You can try ‘Ammikallu’ for better results which is the traditional method. of preparation. The flavors and juices of freshly grated coconut comes out beautifully when prepared in the traditional method. And the most vital point, grind the ingredients to a coarse mixture which is the perfect texture of Thenga Puli Chammanthi. Too much grinding changes the texture of chutneys. No tempering is added to Thenga Puli Chammanthi and the chutney is thick as you see in the image. The traditional way of packing lunch in banana leaves is termed ‘pothichor’. You will find Thenga Puli Chammanthi one of the basic dishes in these meal packs. You can discover a well detailed Thenga Puli Chammanthi recipe here.