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Main Course

Chemeen Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

250 g Dried prawns
1 cup Coconut — grated
Tamarind Lemon sized
3 nos Red chillies
4 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing chemeen chammanthi, first clean the prawns.
Step 2
Pour oil into a pan and heat it and fry prawns till the color lightly changes.
Step 3
Allow it to cool and roughly grind it in a mixer grinder. Set aside.
Step 4
Grind together coconut, tamarind, red chillies, little salt and shallots.
Step 5
Add the prawns and grind once more.
Step 6
Chemeen chammanthi, a Side dish for rice is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Chemeen Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 3 servings

250 g Dried prawns
1 cup Coconut — grated
Tamarind Lemon sized
3 nos Red chillies
4 nos Shallots (Kunjulli)
Salt, to taste
Oil, to taste

Preparation

Step 1
For preparing chemeen chammanthi, first clean the prawns.
Step 2
Pour oil into a pan and heat it and fry prawns till the color lightly changes.
Step 3
Allow it to cool and roughly grind it in a mixer grinder. Set aside.
Step 4
Grind together coconut, tamarind, red chillies, little salt and shallots.
Step 5
Add the prawns and grind once more.
Step 6
Chemeen chammanthi, a Side dish for rice is ready.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.