Kerala Chemeen Theeyal

by SnehaShaju
Deliciously the Naadan style Chemmeen/shrimp/prawns
Print Recipe
Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
  2. Place a frying pan on low flame and fry the grated coconut till it becomes brown in color.
  3. Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
  4. Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.
  5. Place the mannchatti on the stove and allow it to heat.
  6. Pour 2 tbspoon of coconut oil.
  7. Once the oil becomes hot, add the mustard seeds and allow it to splutter.
  8. Add fenugreek seeds and fry it till it become a bit brown in color.
  9. Add the small onions (shallots/cheriya ulli) and saute it.
  10. Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
  11. Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
  12. Add kudampuli to it and mix it well.
  13. Once done add the chemmeens and mix it well.
  14. Add the grounded paste with required water and allow it to cook with closed lid.
  15. Please note that the theeyal should be little thick, so don¦t add more water to it!!!!
  16. Once cooked, cut one tomato and insert it into the theeyal.
  17. Add curry leaves and pour a little coconut oil over it.
  18. :-That makes your Chemeen theeyal ready to serve.
Share this Recipe

Related Posts

Leave a Comment