Prep Time : 5 mins Kerala Rosematta Rice or parboiled rice – 1/2 cup Green gram (Pachai Payaru/Cherupayar) – 1/4 cup Grated fresh coconut -1/3 cup Water – 4 cups Turmeric – a pinch Pearl Onions – 3-4 finely chopped Salt needed For the seasoning Oil – 1 tsp Mustard seeds – 1 tsp Dried Red chilli – 1 Curry leaves – a sprig For Thenga/Coconut Chammanthi Coconut Oil – 1 tsp Fresh grated coconut -1/2 cup Dried red chillies – 2-3 Ginger – 1/2 inch piece peeled and chopped finely Tamarind – a small piece or 1/4 tsp paste Curry leaves – a sprig Salt needed Method
Thenga Chammanthi Recipe Note – You may adjust the consistency of the kanji by adding more or less water. The cooking time differs according to the variety of rice used. As I have used rosamatta rice, I have soaked for 1 hour otherwise it is not necessary to soak for 1 hour.
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