teat: Unnakka Chemmeen Chammanthi Podi/ Dry Prawns Chutney Powder

Coconut chutney powder/thenga chammanthi podi is an all-time favourite with Keralites. I used to carry this chutney powder and pickles almost every week to my hostel since it was difficult for me to survive with hostel food alone. Dry prawns are now available in any super markets in Kerala. My mother-in-law had brought a few packets of dry prawns with her when she came to visit us, so nowadays I am trying different recipes with dry prawns. Back home we used to make theeyal, chammanthi podi, konjum manga (dry prawns and mango curry) and chammanthi with dry prawns. My hubby loves this chutney powder so once in a while I make this. I use coconut powder instead of grated coconut for making this chutney powder since it browns easily. Although its very time-consuming if you make it in large quantities, it is definitely worth the effort and will keep for 1-2 months. It goes well along with rice and dosa/idli. I love to have it with rice and yoghurt. This chutney powder has many regional variations. Some people also add asafoetida, coriander seeds, cumin seeds, urad dal etc but we usually make it this way. You can avoid using dry prawns if you are a vegetarian. Here goes the recipe.

Ingredients

Dry coconut powder or grated coconut - 1.5 cup
Dry prawns - 1/2 cup
Pearl onion - 8 chopped
Ginger - 3 inch piece chopped or grated
Curry leaves - 2 - 3 sprigs (You can add as much as you want since it enhances the taste of this chutney powder)
Dry red chillies - 5-6 (You can add more if you want it very spicy)
Whole pepper corns - 15 - 20
Tamarind - Large goose berry sized
Salt - To taste

Method

1. Dry roast the dry prawns and keep aside.

2. Roast the coconut powder, pearl onions, ginger and curry leaves sauteing frequently. Take care not to burn it. When it turns light brown add the dry red chillies too.