Chammanthi is one of the oldest form of side dish (South India’s) that pairs so well with rice or rice porridge (gruel). I cannot imagine having kanji (gruel) without this. Recently I had a chat with my cousin (Lachy) and she is the one who gave me the idea of pavakka chammanthi, her mom’s (my aunt) master piece recipe. So dear friends, here is what you all will need for the same….
Pavakka/Bitter gourd ½ cup, sliced (if possible, use a ripe one)
Grated coconut 1 cup
Shallots 1 no
Tamarind a gooseberry size or 1 tsp concentrate
Green chilly 2 nos (can be substituted with dry red chilly)
Roasted chana dal 1 tsp (optional)
Salt as needed
Oil ½ tsp
Heat oil in a pan, sauté the sliced bitter gourd until light golden brown in color. Add the shallots and sauté for another 5-10 minutes. Switch off flame and allow it to cool. Add this to the coconut along with salt, tamarind, green chilly and chana dal. Grind this with very little water to a smooth paste. This chammanthi should not be watery. It tastes slightly bitter and tangy at the same time. Serve with rice.