Ende Kushini: Malabar Biriyani thali with chammandhi

Monday, 6 March 2017

Malabar Biriyani thali with chammandhi | Lunch Menu

This week for my second thali, I am presenting my favourite - a biriyani thali that is served in the malabar way. I guess normally biriyanis are served just with raita. But in malabar area the biriyanis are served with challas (raita), pappadam (fried) and biriyani chammandhi or pickle.

Biriyani chammandhi is a special one. This chammandhi is very spicy and very tangy. It doesn't go bad since it made raw - no water is added. Also, this chammandhi is said to be very good for digestion. So all the way a very good accompaniment for biriyanis.

I have posted many biriyani recipes in my blog. You can make any one of them for this thali. The speciality of malabar biriyanis are that they are made with jeeraga samba rice and a whole lot of spices grown in kerala like cinnamon, cardamom, cloves, pepper, nutmeg, mace etc..

Egg biriyani

Beef-biriyani.

Malabar chicken biriyani

The raita is termed as challas or sarlas in kerala. Red onions certainly impart a lovely color to this salad making it vibrant and interesting. For this onion salad recipe, you’ll need to slice them as thin as possible. Soaking them in salt makes them soft and extra delicious. Don’t forget to rinse the onions to remove extra salt. Otherwise the final dish will become very salty. If you like extra spice kick, adding a couple of chopped green chilies will be a great idea. Add curd or add little vinegar and serve.

Biriyani Chammandhi

Ingredients:

Coconut (grated) - 1 cup

Lemon juice - 2 teaspoons

Green chillies - 5

Shallots - 3

Ginger - 10 grams

Salt - to taste

Coriander leaves - few

Mint leaves - few

Method:

Peel the ginger and shallots.
Put all the ingredients along with salt in a mixer and grind coarsely.
In between open the mixer and mix all the ingredients with a spatula and pulse the mixer 2-3 times so that the chutney is ground evenly. Do not add water