Serves : 4
Cooking time (approx.): 20 minutes
Shallots / Cheriya ulli – 15
Red Chillies – 9
Ginger – A small piece
Curry leaves – Few leafs
Tamarind water(Vaalan puli)- a gooseberry(nellikka) size socked in hot water
Salt – to taste
Coconut oil – as needed
Jaggery / Sarkkara- 1 piece( optional to make chamanthi sweet)
Method of Preparation:
Saute the red chillies and Small onion/Shallots in heated oil for 3-4 minutes.
Grind all the ingriedients except coconut oil to make coarse paste.
Add some cocounut oil to paste