Papadum Chammanthi

This is a traditional chutney from Kerala. It is a unique, made with deep-fried papadums! For spiciness, you can use red chilli powder or the full dried red chillies. It is easy to make and is a great accompaniment for rice, idlis, dosas or even sambhar rice.

By Sanjeev Kapoor 22 Jul 2024in Recipes Pickle Jams Chutneys

New Update

Main ingredients	Papadums, Sesame oil, Shallots, Garlic, Ginger, Dried red chillies, Scraped fresh coconut, Curry leaves
Cuisine	Kerala
Course	Pickles Jams Chutneys
Prep time	10-15 minutes
Cook time	10-15 minutes
Serve	4
Taste	Spicy
Level of cooking	Easy
Others	Vegetarian

Ingredients

7-8 papadums
Oil for deep frying
2 tablespoons sesame oil
16-20 shallots
8-10 garlic cloves
2 inch ginger, roughly chopped
8 dried red chillies
1 cup scraped fresh coconut
15-20 curry leaves
Salt to taste
Idlis for serving

Method

Heat sufficient oil in a kadai. Deep-fry the papadums till crisp. Drain on absorbent paper and set aside.
Heat sesame oil in a pan. Add shallots, garlic and ginger, mix and sauté for 1 minute.
Add dried red chillies, coconut and curry leaves, mix and sauté for 1 minute.
Transfer the coconut mixture onto a stone grinder and grind coarsely.
Add the fried papadums, ¼ cup water and grind to fine paste. Add salt and mix well.
Gather the mixture into a ball and keep it in a serving bowl. Serve it with idlis.

#Papadums #Shallots #Ginger #Scraped fresh coconut #Dried red chillies #Curry leaves #Garlic #Sesame oil