Clean, wash and cut the Kovakka (Ivy gourd) into small pieces and keep them aside.
Heat Oil in a Frying Pan/Cheenachatti and transfer the Kovakka pieces into the hot oIl and stir it well. When colour of the kovakka pieces turn into golden color, take the pieces out from the frying pan/cheenachatti and keep it separately.
Then add the peanuts and black gram into the remaining hot oil and stir it well.
After about 2 - 3 minutes, add grated coconut, green and red chilli, bengal gram dhal, coriander leaves, cumin seeds, garlic and tamarind. Stir the mix well.
When colour of these ingredients turn into golden/brown, put off the stove and allow to cool them for some time.
Grind the fried/roasted Kovakka pieces along with the roasted black gram dhal, bengal gram dhal, peanuts, coconut, green and red chilli, coriander leaves, cumin seeds, tamarind and garlic along with required quantity of salt and water. (If the water is used very less, the Chammanthi can be stored for 2 - 3 days).
Kovakka(Ivy Gourd) Chutney is ready. This Chammanthi can be served with Idly/Dosa/Poori/Chappathi/boiled rice etc.