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Main Course

Dry Prawns 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 4 servings

100 g Small prawns dried just born
1 cup Coconut — grated
6 nos Dry red chillies (Kollamulaku)
4 nos Small onions (Kunjulli)
1/2 sprig Curry leaves
1/2" piece Ginger
Tamarind A small gooseberry sized ball (Puli)
Salt, to taste

Preparation

Step 1
Clean the dried prawns carefully to remove dirt, drain and set aside.
Step 2
Heat 1 tsp of coconut oil in a pan or a kadai.
Step 3
Fry the prawns until the raw smell disappears.
Step 4
Fry the red chilly in oil until raw smell disappears.
Step 5
Grind the prawns with the other ingredients nicely into a fine paste.
Step 6
Goes well with rice.

Tip

Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.

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Main Course

Dry Prawns 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.