Chemmeen Theeyal In Traditional Style With Muringakka is a delicious prawn preparation with roasted coconut gravy. Here the tasty muringakka is added which gives you the added flavour. It is a good accompaniment with rice. Theeyal is yet another famous delicacy in Kerala cuisine, it’s basically roasted coconut gravy with different kinds of veggies. Chemmeen Theeyal In Traditional Style With Muringakka has an aromatic coconut gravy with a spicy flavor. Drumsticks are nutritious, vital for human body. Prawns are rich in protein and other important nutrients that keep your body healthy and strong. This is one of the easiest of prawn preparations that can be easily prepared at home. You can explore a well detailed recipe here that can be easily prepared at home.
Heat pan with coconut oil 1 1/2 tsp and add onions,green chillies and cook until the onion starts changing the color. This will remove the sweatness in the onion. Keep it aside.
Heat pan with coconut oil 1 tsp and add Fenugreek (uluva) 1/2 tsp and fry it until it is brown color. Add 2 cups of shredded coconut and add salt (to fry coconut evenly) and fry it for some time. Then add coconut oil 1 tsp if needed and fry until coconut is brown in color. Once brown add 2 tsp chilly powder add corriander powder and fry until raw smell of corriander powder is gone. Grind this mixture without adding water. Then add enough water and grind it until it is smooth paste.
Add shrimp to mud pot then add drumsticks, water, turmeric and mix it. Switch on the flame and cook it. Once it boils close the lid and cook for 5mts or so. Once shrimp is 80% cooked add salt, mix it and cook again.
Mix tamrind in the water and remove the all the pulp from water and add the tamrind water to the pot.
Add the ground mix to the pot. Add little bit water to the jar to get all the ground mixture and pour to the pot and mix well.
Now add the fried onions and green chillies to the pot and cook for 7 mts and switch off. The curry will thicken soon. For garnishing, heat 1 tsp coconut oil and once it is hot enough add mustard seeds and splutter. Once spluttering stops add fenugreek seeds (uluva) and once it is brown color add the cut small onions and curry leaves. Fry onions very well until nice smell comes.
Add the garnish to the curry, mix well and close with the lid. Do not open the lid for 10 mts.