Dry prawn /Unakka chemmeen chammanthi

Dried Prawns/Unakka Chemmen -3/4 cup

  

Freshly Grated Coconut -1cup
Dry Red Chilly- 6 to  8
Shallots/Cheriya ulli-4
Curry leaves-2 full leaf
Ginger - small piece
tamarind
Coconut oil-1tsp
Salt


1. Remove head and tail of the dried prawns
2. Wash  properly and drain well.
3. Heat a  pan and fry the dried  prawn  in a medium heat .When roasted crisp transfer this to a bowl and fry the dry red chilly and small onion   in the same pan to heat
4.  Then add all  the fried prawns, ginger, grated coconut,dry hot chilly, shallots, curry leaves and salt together in to  mixer jar. Do not grind too much.
5. If needed soak tamarind in water and add 1/4 tea spoon sauce to chamnathi and mix well with hand.


UNAKKA CHAMMANTHI PODI


1.  Remove head and tail of the dried prawns.  Wash  properly and drain well.

2.  Roast grated coconut, shallot, ginger and curry leaves with frequent stirring. When it turns light brown, add the dry red chillies.

3.  When the coconut turns brown add the tamarind, salt and roasted dry prawns. Stir 3 minutes & switch off.

4. When it cools grind in a mixer till powder.