Masmin chammanthi
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A dry chutney of roasted, crushed masmin (dried tuna) with coconut, chilli and shallots.
Region: LakshadweepOccasion: Everyday side dishTime: 20 minServes: 4Non-vegetarian
Ingredients
- 50 g masmin (dried tuna)
- 1 cup grated coconut
- 4 dry red chillies
- 4 shallots
- A small piece of tamarind
- A few curry leaves, salt
- 1 tsp coconut oil
Method
- Roast the masmin over a flame or in a dry pan until fragrant, then pound or grate it into flakes.
- Dry-roast the red chillies and curry leaves.
- Grind or pound the coconut, chillies, shallots, tamarind and salt coarsely without water.
- Add the masmin flakes and pound together until well mixed.
- Drizzle with coconut oil and serve with rice or kanji (rice gruel).
History
Masmin, tuna that is boiled, smoked and dried, has been made in Lakshadweep for a long time so that fish could be stored and traded.
Significance
A little masmin chammanthi flavours a whole plate of rice, and it keeps well in the monsoon months when the sea is rough.