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.