Delicious Kerala Thenga Recipe

4 no Shallots | Sambar Onion peeled2 inch Ginger peeled3 sprigs Curry leaves4 no Dry Red Chillies adjust

4 no Kashmiri Red Chillies adjust1 cup Fresh Coconut grated1 tsp TamarindSalt to taste1 tbsp coconut oil

Blend together pineapple, mango, coconut milk, and lime juice for a creamy and tropical smoothie base.

Add coconut and salt. Grind to a mixture without adding water.

The mixture will be coarse and thick. Make sure you scrape the sides of the blender when grinding. Remove to a plate.

Drizzle coconut oil over the chutney to add richness and depth of flavour.

Shape into balls and serve with rice or kanji for a traditional and satisfying meal.

Add shredded coconut and salt to the blender. Ensure the coconut is evenly distributed and the salt is sprinkled uniformly

Grind the mixture using the pulse or grind function until it reaches a coarse and thick consistency.

 Transfer the ground mixture to a plate, scraping the blender sides and bottom with a spatula, and spread evenly.