Pathanamthitta: ‘Chamanthi’ (chutney) is one of the favourite dish of Keralites. Varieties of Chamanthi were reintroduced at ‘Chamanthi Fest’ to allure foodies here.
All participants at the fest took effort to serve the traditional taste of chamanthi by preparing it in a traditional way. They used the traditional grind stone called ‘Ammikkallu’ replacing the modern mixer grinder.
The spicy Coconut chammanthi, sour-sweet flavoured mango chamanthi, Adachatti chamanthi with Kanthari Mulaku (Bird’s eye chilli) and onion and many varieties were prepared and displayed at the fest. Tomato chamanthi and Tonika chamanthi were the two main attractions at the fest.
The fest was organised by Prakrithi Jeevana samithi-Sarvodaya mandalam at Pathanamthitta town hall. It was organised to reintroduce the traditional dishes which are not subject to any kind of adulteration. The fest also aims to curb the fast food culture among the public by encouraging consumption of traditional food.
Herbal Chamanthi with the mixture of Kudangal (centella asiatica), Cherupayar (green gram), Ellu (sesame), Muthira (horse gram) and Uzhunnu (urad dal) was another attraction at the fest.
Apart from mere food exhibition, the participants were keen to display the health benefits of each chamanthi exhibited at the fest.
Green gram payasam, coconut milk payasam and Chappi, a natural alternative drink for coffee, were also displayed at the fest.
A rare competition of live ‘Chamanthi’preparation by using ‘Ammikkallu’ was also conducted at the fest.
Classes were also held on ‘organic life without medicines’.
Prakrithi Jeevana Samithi president Umman Ray Varghese stated that such programmes will be conducted in schools and colleges too.