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.
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.
posted by Mallugirl at 8:37 AM
8 Comments:
Mint and corainder with coconut? Wow....never had this!
Btw, could you just put the comments not as a pop up please? It takes time to load acutally in this way? Just a suggn
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hmm...biriyani kazhichu kazhinjitta chammanthi vilambunnathu?!!
We make this version of chammanthi if curds are not available...usually we add thick curd instead of the lemonjuice..
I make biryani with this paste. It tastes wonderful.
I am Rajeesh.C.V, I am running a blog called http://keralastyle.blogspot.com/ and while searching I found your blog also handle the same topic. Would like to do a link exchange (ie I will put your blogs link in my link section and u have to do the same in ur blog also). Let me know whether u r interested or not. The advantage of doing this is, it will increase the traffic to both of your blogs. Please contact me at cvrajeesh@gmail.com
Hey Shaheen,
You have a beautiful blog that superbly recreates the splendour and effervescent foliage of "God's Own Country", Kerala. Fantastic file photos of the colourful yield from your farm! The biryani chammandi looks very interesting. All I knew of as accompaniments to biryani are onion pachidi, and brinjal chutney. This is indeed something new to me. Will try it out with my veg biryani on Sunday and let you know!
Meenakshi at PRITYA
Thanks to all who visited.
Inji, followed ur suggestion.
shynee, will try out ur way too.
Meenakshi, thanks for the compliments. Please do try with veg biryani too.
Boy...I am in love with your blog.There is a lot that I want to try out everything.
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