Thenga Chammanthi/ Roasted Thenga chammanthi

Thenga Chammanthi, is indeed special, delicious and a favorite side dish for Kanji. The toasted coconut, red chilies and onion with all other ingredients is an enchanting combination! I still remember having Chutta Thenga Chammanthi at my grandparents’ home, where the coconut pieces were placed in the (aduppu) fire. It was just divine!! Here, since I don’t have the fire aduppu, I have toasted the grated coconut slightly in a pan. Kanji is a favorite meal for all Keralites and no other meal refreshes/ energizes you after a tiring day. And this Special Thenga Chammanthi makes it a fulfilling meal! Kanji is usually had with Cherupayar Thoran, Thenga chammanthi, Kadumanga and pappadam. There are many other delicious combinations for Kanji, but I will stick to Thenga Chammanthi for now.

It reminds me of the Holy week activities we had in Dubai. On Palm Sunday, we make Kozhukatta and prepare Pesaha Appam and Paal on Maundy Thursday followed by Kanji on Good Friday. We have a lot of relatives there and after the Way of the Cross in the church, we would gather usually at Jibu’s Uncle’s home and do another Way of the Cross and other prayers and have Kanji. Good Friday is observed as a day of fasting, and Kanji is the only meal of the day. Every year, we had this wonderful practice and the love and warmth of family members made it a very special occasion. Still miss all of them dearly!!

Coming back to Thenga Chammanthi, all ingredients together make it special and delicious, but care should be taken while adding tamarind and ginger, too much of which will overpower other flavors. You may also like my VeppilakkattiNellikka Cammanthi, Manga chammanthi, Unakka chemmeen Chammanthi which goes well with rice. Also try my special Onion Tomato Chutney and spicy Red chutney which are great combination with Idlis and Dosas. Hope you enjoy this special Thenga Chammanthi!!

Ingredients :

Coconut: Half of one coconut
Coconut Oil: 1 tsp
Small Onion/ Shallots: 4-5 nos.
Whole Dry Red chili: 6 – 8 nos.
Ginger: ½ “ piece
Green Chili: 1 no.
Tamarind (Sambar Puli): ½ tsp
Curry leaves: 1 sprig
Salt: as required
Thenga Chammanthi


Toast the scraped coconut, onions and dry red chilies in oil till the coconut becomes dry (not till brown). Let it cool and grind this and all ingredients together in a grinder with just 1 tbsp water. Serve and enjoy with Kanji, Kaduku Mango pickle, Cherupayar, Pavakka Fry and Papad..


  • Only small amount of Ginger and Tamarind should be used, so as not to overpower other tastes.
  • Curry leaves should be fresh.
  • You can adjust the spice level as per your taste.
  • Only Coconut oil should be used to toast. If you don’t have coconut oil, skip that part.



Hope all of you would try this recipe. Let me know if you like it or share with your friends using the buttons on the side. God Bless!

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