Chuttaracha Thenga Chammanthi (Roasted Coconut Red Chilli Chutney)
1 coconut, grated
8 dry red chillies
5 shallots (sambar onions)
1 marble-sized piece of tamarind
Unrefined salt to taste
Dry roast the red chillies, coconut and shallots in a heavy bottomed pan. Add all the ingredients to a blender/food processor and grind along with tamarind, without adding water. Use as a chutney, or serve as a side dish with rice.