By Deepali Verma
March 15, 2024
Pappadam Chammanthi, a traditional Kerala condiment, offers a kick flavours with its tangy and spicy profile. Made with simple ingredients, it pairs perfectly with rice or kanji, adding a flavourful touch to meals.
3 Kerala Pappadams 2-3 Shallots 3-4 Dried Red Chillies (or as per taste) Salt (adjust according to taste, as pappad already contains salt) 1 sprig Curry Leaves ½ cup Grated Coconut 1 small piece Ginger Small ball-sized Tamarind
Heat oil in a pan and fry the pappadams one by one until crisp. Set aside to cool. Using a mixer grinder, add shallots, dried red chillies, ginger, tamarind, grated coconut, and curry leaves. Give it a quick crush.
Break the fried pappadams into small pieces and add them to the grinder. Crush everything together until well combined. Alternatively, using a stone grinder, crush shallots, chillies, ginger, and tamarind one by one. Grind coconut and curry leaves separately. Then add the crushed pappadams, salt, and grind everything together.
Once ground, combine everything well to form a smooth mixture. Roll the mixture into small balls. Serve the Pappadam Chammanthi with rice or kanji for a flavourful accompaniment to your meal.