Name: Chemmeen With Dal
Prep time: 30 min
Total time: 30 min
Ingredients: 200 g Prawns (washed and drained, Chemmeen); 30 g Toor dhal (Tuvara parippu); 2 nos Tomatoes (medium); 4 cloves Garlic; 1/4 cup Shallots (Kunjulli); Ginger (a small piece); 4 nos Green chillies (split); 1/2 cup Thick coconut milk; 1 cup Light coconut milk (grated coconut pressed with water); 1 tsp Mustard seeds; Curry leaves (Few); Coriander leaves (Few, chopped); Oil (As reqd); Salt (As reqd)

Chemmeen With Dal

Chemmeen marinated in masala and later cooked in dal and coconut milk.

Print Recipe

Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

200 g Prawns washed and drained, Chemmeen
30 g Toor dhal Tuvara parippu
2 nos Tomatoes medium
4 cloves Garlic
1/4 cup Shallots Kunjulli
Ginger a small piece
4 nos Green chillies split
1/2 cup Thick coconut milk
1 cup Light coconut milk grated coconut pressed with water
1 tsp Mustard seeds
Curry leaves Few
Coriander leaves Few, chopped
Oil As reqd
Salt As reqd

Instructions

Cook the toor dhal in a pressure cooker until soft. Mash and keep aside.
Grind together tomatoes, garlic, shallots and ginger to a fine paste.
Coat the ground masala paste on the drained prawns and marinate for a few minutes.
Heat a pan and pour some coconut oil. Splutter mustard seeds and curry leaves. Stir in marinated prawns. Add split green chillies and saute for sometime.
Add the light coconut milk and allow it to boil. Lower the heat and add mashed toor dhal. Cook until the prawns are done.
Add the thick coconut milk and remove from fire before boiling starts.
Chemmeen with dal is ready and garnish with coriander leaves.
Serve the nutritious chemmeen dish hot.