Pappadam Chammanthi is a flavorful and tangy dip that’s a popular side dish in Kerala, India. It’s made by crushing crispy pappadam (fried lentil crackers) and mixing them with a combination of fresh ingredients like coconut, dried red chilies, shallots, curry leaves, and sometimes a bit of tamarind for an extra zing. The crushed pappadam adds a crunchy texture to the creamy coconut base, while the spices and herbs provide a burst of flavor. Often...
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Heat oil for deep frying.
Cut pappadam into 4 pieces. Deep fry the pappadam pieces and set aside.
Add dried red chilli to the same oil and roast it for 1 minute. Remove from the oil.
In a mixer jar, add roasted red chilli, grated coconut, salt, curry leaves, and tamarind. Grind it without adding water.
Add shallots to the mixture and coarsely grind it.
Add fried pappadam and grind it in pulse mode.
Transfer the mixture to a serving bowl. Tasty and easy Pappadam Chammanthi is ready.
Ensure the oil is hot enough before frying the pappadam to achieve a crispy texture.
Do not add water while grinding to maintain the authentic texture of the chammanthi.
Adjust the amount of tamarind based on your preference for tanginess.
Can I use store-bought fried pappadam?
Yes, you can use store-bought fried pappadam to save time, but freshly fried pappadam adds better flavor.
Can I substitute tamarind with another ingredient?
You can use a small amount of lemon juice as a substitute, but tamarind provides a more authentic taste.
How long can I store Pappadam Chammanthi?
It is best consumed fresh, but you can store it in an airtight container in the refrigerator for up to 1 day.
Can I make this dish without coconut?
Coconut is a key ingredient for the creamy texture and flavor, but you can experiment with alternatives like roasted peanuts.
Is this dish spicy?
Yes, it has a spicy flavor due to the dried red chilies. You can adjust the quantity of chilies to suit your spice tolerance.
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