August 17, 2006
Biryani Chammandi/ Chutney/ Coconut Pesto
Whats a biryani without the chammandi, right? For those who are used to eating the rice without this chutney, try it. The fresh herbs and the green chilies add a palate cleansing taste to the richness of the biryani. This is our nadan version of a pesto,coconut flavored with herbs and garlic, so I called it coconut pesto.
You will need:
Coconut grated- 1 cup
Green chilies- 6-7 or more
Ginger- 1 inch piece( no paste to be used)
Garlic- 1 big clove
Shallots (Red pearl onions)-2 peeled
Mint, coriander and curry leaves- a handful all together,
Lemon juice- 1 tsp (optional 1/2 tsp malt vinegar)
Salt (preferable sea salt)-1/2 tsp
Wash all the ingredients well. Grind everything except the coconut with very little water till the leaves are blended. Add the coconut grated and grind coarsely, pulsing the mixture.Do not add water. Scrap everything into a bowl and add the lemon juice or vinegar. Add more salt if needed.