Roasted coconut chamanti

Roasted Coconut chamanti 

1 cup grated coconut

3 to 5 dry red chillies

10 shallots( peel and trim the edges)

1 sprig curry leaves

1 tablespoon coconut oil 

A small gooseberry sized tamarind

Salt as required

Method 

In direct flame roast the dry red chillies, keep aside.

In a heated pan pour coconut oil, add shallots saute for a frw minutes, add grated coconut saute until it's turns brown in colour. 

Add curry leaves, tamarind and salt.

Mix well and turn off the flame. Let it completely cools off.

Add the roasted dry red chillies to the roasted coconut. 

Grind in a mixer jar or in a grinding stone.

Remember not to add water at all while you are grinding the chamanti.

Serve with rice or kanji

Notes

Roasting the dry red chillies gives a smokey flavour to the chamanti.

Make sure the tamarind has no seeds and is very clean, make small pieces of it before adding.