Kerala Style Pappadam Chammanthi | Traditional Papad Chutney

Pappadam chammanthi or papad chutney is a quick tasty Kerala style chutney that can be served with lunch boxes, kanji (rice gruel) or any sides. Kerala style pappadam is used for the recipe but you can always use any other papad and try it out. You may not get the authentic flavours with other papads.

Very simple to put together, no addition of water and gets ground with the moisture of fresh grated coconut. Depending on the type of chillies and heat, alter the amount of chillies. Try this out and enjoy !!

Watch the YouTube #shorts on the Pappadam Chammanthi.

Preparation time ~ 5 minutes

Cooking time ~ 2 minutes

Author ~ Julie

Serves ~ 3-4 

Ingredients

pappadam (papad) 2-3

dry red chillies 4-5

shallots 5-6

ginger a small piece

tamarind a small piece

curry leaves a sprig

salt 1/3 tsp

grated coconut 1/2 cup

kashmiri chilli powder 1/4 tsp

oil to fry papad

Method

• Heat oil in a pan and slide in the pappadam(papad) when oil is hot. Fry until crisp by flipping both sides. Drain from oil and keep aside.
• In the same oil, add the red dry chillies and fry till crisp, drain from oil and keep aside.
• In a blender jar, add the shallots, ginger, fried red chillies, tamarind and salt. Crush the mix by pulsing. To this add the fried pappadam (papad) and kashmiri chilli powder. Add the grated coconut and pulse again without adding water. Once everything looks crushed and coarsely combined, make a ball by pressing the chammanthi in your palm. Garnish with curry leaves and enjoy with steamed rice or rice gruel(kanji).

NOTES

* Adding kashmiri chilli powder is optional, it just adds a nice colour.

* If you have a grinding stone, then use that as the bits of papad crunch pieces can be retained when suing gridning stone unlike the mixer where everything gets completely crushed.

* Depending on the heat of chillies, alter the number of chillies used.

Mutton Lauki Gravy | Mutton Churakka Curry

Bottle gourd has a mild, neutral, slightly sweet taste that pairs well with many of the veggies, sea food or meat items. I had posted a prawns recipe with lauki sometime back, which is very delicious too. Check out the recipe link here.

Mutton in itself is a rich gravy and when any neutral veggies are added to this gravy, the taste of the veggie is enhanced when cooked in the tasty mutton gravy. Lauki is spongy fleshy vegetable which will surely absorb the flavours of the broth and spices well. The added veggie can be tweaked in for kids who don't otherwise eat veggies. Do check out this simple tasty recipe.

Watch the YouTube #shorts for the full recipe video.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Serves ~ 4

Author ~ Julie

Ingredients

mutton 400 g

lauki (bottle gourd) 2 cups

onion 1 sliced

ginger-garlic paste 1tbsp

tomato 1 medium sized chopped

green chillies 1-2 sliced

whole spices bayleaf 1, cinnamon 1/2'' piece, cloves 2-3, cardamom 2

coriander powder 1.5 tbsp

kashmiri chilli powder 2 tsp

hot chilli powder 1 tsp

pepper powder 1/4 tsp

garam masala powder 1/2 tsp

turmeric powder 1/3 tsp

salt to taste

oil 2 tbsp

coriander leaves 1 tbsp chopped

to temper

oil/ ghee 1tbsp

cumin seeds 1/2 tsp

red dry chillies 2 broken

curry leaves 2 sprigs

Method

• Wash & clean the mutton pieces, rinse under running water 3-4 times. Drain the water completely, keep aside.
• Heat a cooker and add oil. Add the whole spices followed by sliced onions, green chillies, and ginger garlic paste. Sauté until lightly browned.
• Add the spice powders on low flame and sauté for 45 seconds. Add in the tomato and a little splash of water. Mix everything well and cook till tomatoes turn soft.
• Add the washed drained mutton pieces. Give a quick mix, add salt and wait till mutton starts to leave out water. Add 1/2 cup of boiing water. Cover the lid and pressure cook for 3-4 whistles on medium flame.
• In the mean time, peel and wash the bottle guard. Cut in cube size pieces, keep aside.
• Once the pressure is released, add the cubed bottle guard pieces, give a quick mix. Add salt if needed after taste testing. Close the lid and pressure cook for 1 whistle. Switch off the flame and wait for the pressure to release.
• Open the lid, add in coriander leaves. Give a quick mix to check if everything is cooked well and the gravy is thickened.
• Heat another pan, add oil/ ghee. When hot, crackle cumin seeds followed by red dry chillies and curry leaves. Switch off the flame.
• Pour over the gravy and give a quick mix. Keep covered till serving. Serve warm with phulkas or chapathis.

NOTES

* Bottle guard adds a mild sweetness and volume to the gravy.

* This measure yields a moderately spicy curry, adjust as per taste buds.