Mulaku Chammandi
A fiery Kerala-style coconut chutney that packs serious heat from dried red chilies. Ground with shallots, tamarind, and fresh coconut, this no-cook chammandi is the perfect spicy kick to rice, dosa, or idli. Ready in 10 minutes.
For 8 servings
- prep · ~10 min
Soak the dried red chilies.
Soak the dried red chilies in warm water for 10 minutes to soften them. Drain and set aside.
TIPSoaking reduces bitterness and makes the chilies easier to grind to a smooth paste. - mix · ~2 min
Grind the chammandi.
1.Add the soaked red chilies, shallots, and tamarind piece to the grinder. Pulse a few times.2.Add the grated coconut and salt. Grind to a coarse paste.3.Add 1 tablespoon of water gradually only if needed to help the grinding. The chutney should be thick and coarse, not a smooth paste.TIPKeep the chammandi thick and coarse — it should not be runny. Too much water will dilute the heat and flavor. - temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add curry leaves and let them splutter until fragrant, about 15 seconds.TIPCoconut oil is essential for the authentic Kerala flavor — do not substitute with other oils. - mix
Combine and serve.
Pour the hot tempering with curry leaves over the ground chammandi. Mix well. Serve as a spicy condiment with rice, kanji, dosa, or idli.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak Kashmiri or Byadgi chilies for exactly 10 minutes to reduce bitterness without losing heat.
- 2Use fresh coconut for the best texture—frozen grated coconut can be used but pat it dry first.
- 3Grind to a coarse paste, not a smooth puree; the texture is essential for authentic Mulaku Chammandi.
- 4Add water sparingly—just 1 tablespoon or less—to keep the chammandi thick and intensely flavored.
- 5Temper the curry leaves in coconut oil until they splutter, then immediately pour over the chutney for maximum aroma.
- 6Make ahead and store in an airtight container in the fridge for up to 2 days; the flavors deepen overnight.
- 7For a spicier version, use 8 dried red chilies; for milder, reduce to 4 and remove some seeds before soaking.
Adapt it for your goals.
Less oily
Skip the tempering step entirely and simply mix a pinch of asafoetida (hing) into the ground chammandi for a lighter version without coconut oil.
garlic kickGarlic kick
Add 2 small cloves of garlic along with the shallots while grinding for an extra pungent, savory layer that pairs well with dosa.
curd basedCurd based
Replace the tamarind with 1 tablespoon of thick yogurt (curd) for a creamier, milder chutney that still has a subtle tang.
vegan & jainVegan & jain
Omit the tempering and use a pinch of black salt instead of regular salt; this version is naturally vegan and Jain-friendly as it avoids onion and garlic (shallots are replaced with 1 tablespoon of chopped raw mango).
Why this is on our healthy list.
Rich in Healthy Fats
Fresh coconut provides medium-chain triglycerides (MCTs) that support energy and metabolism, while coconut oil adds additional beneficial plant-based fats.
Antioxidant from Red Chilies
Dried red chilies are packed with capsaicin and carotenoids, which have anti-inflammatory and antioxidant properties that may help boost immunity.
Digestive Aid
Tamarind contains natural dietary fiber and tartaric acid, which can help stimulate digestion and relieve mild constipation.
Low-Calorie Condiment
This chammandi is naturally low in calories (approximately 60–80 kcal per serving) and free from added sugars, making it a guilt-free flavor booster.
Frequently asked questions
Yes, but rehydrate ½ cup desiccated coconut with 3 tablespoons of warm water for 10 minutes, then drain excess liquid before grinding for a similar texture.
