Dried Prawns Chutney ( Unakka chemmeen chammanthi in Kerala cuisine )
Serves: 2 - 3
You will need
50 g dried prawns (pick very good quality)
6 shallots ( small onion / piyyavu / chuvannuli )
4 dried red chillies, big
100 g coconut, grated
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )
6 shallots ( small onion / piyyavu / chuvannuli )
4 dried red chillies, big
100 g coconut, grated
1/2 teaspoon tamarind paste
1/2 teaspoon salt ( or to taste )
Method
In a iron kadai, dry roast dried prawns, shallots and dried red chillies till golden color and fragrant ( approximate roasting time 15 minutes on a low - medium heat ).
Transfer this mixture into a mixer bowl and mix with grated coconut, salt and tamarind paste and make a fine paste in a mixer or blender ( no need to add water during grinding ). Serve with rice.
Transfer this mixture into a mixer bowl and mix with grated coconut, salt and tamarind paste and make a fine paste in a mixer or blender ( no need to add water during grinding ). Serve with rice.
Today's lunch photo
Rice, Cabbage sukke / thoran, Moong dal thoy & Dried prawns chutney
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