Hot rice and unakkachemmeen chammanthi!!!!!oh..Who will say no to this combo???????
We can make it in different ways ,Some people prefer to make it by roasting all the ingredients.My mom won't add tamarind in this chutney but Mom in law won't make it without tamarind.Anyway I too use tamarind and feel that, that is better than Amma's style.
Ingredients:
- Dry prawn : 1/2 cup
- Grated coconut : 1 cup
- Shallots / kunjulli : 5
- Tamarind : 1/2 tspn or a very small piece (optional)
- Chilly powder : 2 tspn (up to your level)
- Curry leaves : 1 spring
- Salt
Method:
- Dry roast the prawns in pan for 5 minute .
- Add the fried prawns in to a blender and grind it for a few seconds.
- Now add grated coconut,shallots,tamarind,chilly powder,curry leaves,and salt to it.
- Grind it well without adding water.
- Adjust salt chilly powder according to your taste.
- Remove it from the jar and serve it with rice or kanji(rice porridge)
Awesome and I sure know how the taste would have made. Made a few types of my own version of this spicy chutney.
ReplyDeleteHope next time you will try my version :)
DeleteHi Remya. This is unique to me and I've never had this sort of dried chutney at any of my friends homes. I have a question. The finished chutney that you photograph in the bowl is shaped like a ball. Does one just swipe a bit of this and top it on some rice? Since it contains no liquid is it dry to spread about the rice? Thank you for sharing.
ReplyDeleteYea either you can mix it with rice or you can use it as a side dish.But one swipe is not enough to finish one cup of rice :)
DeletePrawn chutney looks tempting....rightly said no one can say no to the combo of hot rice & this...
ReplyDeletetotally love the flavours and colours:)
ReplyDeletewow.. kothippichu.... remya.... very very tempting.. drooling here,,,,,i have a packet in my fridge
ReplyDeleteYummy ,this is also my version, we love to hve it.. Keep going dr
ReplyDeleteI am getting a pack of dry prawns this weekend..,.:) Drooling!!!
ReplyDeletewow.. amazing article
ReplyDeleteThank you for the recipe..