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Main Course

Dried Prawns Chutney

Dried prawns is easily available in kerala and is also imported to many countries. This chutney goes well with kanji(Rice gruel) or rice and curd.

Ingredientsfor 4 servings

1 cup Dried prawns
6 nos Dry red chillies
3 To Shallots — sliced (kunjulli)
1/2 To Coconut — grated
Tamarind Small lemon size
Salt, to taste
Oil, to taste

Preparation

Step 1
Wash the dried prawns well to get rid of any impurities. Drain in tissue paper.
Step 2
Heat about 2 tsp oil in a pan and add dry red chillies and shallots. When shallots start turning light brown, add the dried prawns and cook for a few minutes. Add shredded coconut and salt. No need to roast the coconut much, just combine everything well and Continue cooking for 1 to 2 minutes.
Step 3
Let this cool a little and then grind coarsely along with tamarind and 1-2 tsp of water. This is a dry chutney, so no need to add more water.
Step 4
Season with a little oil, mustard seeds and curry leaves(optional).
Step 5
Dried prawns chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Dried Prawns Chutney

Dried prawns is easily available in kerala and is also imported to many countries. This chutney goes well with kanji(Rice gruel) or rice and curd.

Ingredientsfor 4 servings

1 cup Dried prawns
6 nos Dry red chillies
3 To Shallots — sliced (kunjulli)
1/2 To Coconut — grated
Tamarind Small lemon size
Salt, to taste
Oil, to taste

Preparation

Step 1
Wash the dried prawns well to get rid of any impurities. Drain in tissue paper.
Step 2
Heat about 2 tsp oil in a pan and add dry red chillies and shallots. When shallots start turning light brown, add the dried prawns and cook for a few minutes. Add shredded coconut and salt. No need to roast the coconut much, just combine everything well and Continue cooking for 1 to 2 minutes.
Step 3
Let this cool a little and then grind coarsely along with tamarind and 1-2 tsp of water. This is a dry chutney, so no need to add more water.
Step 4
Season with a little oil, mustard seeds and curry leaves(optional).
Step 5
Dried prawns chutney is ready.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.