Low Sodium Coconut Chammanthi
Elevate your meal with this flavorful and heart-healthy **Low Sodium Coconut Chammanthi**, a traditional South Indian condiment reimagined for a healthier twist. Made with fresh grated coconut, aromatic shallots, fiery dried red chilies, and a zing of tamarind pulp, this low-sodium recipe bursts with natural flavors without relying on excess salt. Black peppercorns and freshly fried curry leaves infused in coconut oil lend a warm, earthy undertone, while a hint of ginger adds a refreshing kick. This quick and easy chammanthi comes together in just 15 minutes, offering a deliciously coarse paste that's perfect as a side for steamed rice, dosa, or as a unique, wholesome dip. Packed with bold spices and minimal sodium, it’s a must-try for anyone seeking a balance of tradition, nutrition, and taste.
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Recipe Information
Ingredients
- 2 cups Fresh grated coconut
- 3 large Shallots
- 2 pieces Dried red chilies
- 1 inch piece Ginger
- 1 tablespoon Tamarind pulp
- 1 teaspoon Black peppercorns
- 10 leaves Curry leaves
- 1 tablespoon Coconut oil
- 2 tablespoons Water
Instructions
Begin by peeling and roughly chopping the shallots. Set aside for later use.
In a small pan, heat coconut oil over medium heat. Once hot, add the curry leaves and dried red chilies. Fry them for about 2 minutes until fragrant. Set aside to cool.
In a blender or food processor, add the grated coconut, chopped shallots, ginger piece, tamarind pulp, black peppercorns, and the fried curry leaves and chilies along with the oil in which they were fried.
Add water to the blender, and pulse the ingredients together until you achieve a coarse, thick paste. You might need to scrape down the sides occasionally to ensure even blending.
Taste the chammanthi and optionally adjust with a pinch of additional seasoning if desired, keeping it low sodium.
Transfer the chammanthi to a serving bowl. It can be served immediately or refrigerated for up to 24 hours for future use.
Serve the low sodium coconut chammanthi alongside steamed rice, dosa, or as a unique dip with your choice of main dishes.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.3 g | 225% | |
| Saturated Fat | 154.2 g | 771% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 49.3 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
