Name: Kerala Chemeen Theeyal
Prep time: 30 min
Total time: 30 min
Ingredients: 1/2 kg Prawns (Chemeen); 12 nos Cheriya ulli – 10; 6 nos Green chillies (cut long); ½ tspn Ginger; 3 whole Garlic – 2; 2 nos Tomatoes; 1/2 tsp Fenugreek seeds (Uluva); 2 tsp Coriander powder; 2 tsp Chilly powder; 1 no Coconut (shredded finely); 1/4 tsp Turmeric powder; 2 tbsp Coconut oil; 1/2 tsp Mustard seeds; 2 stems Curry leaves; Kudam puli (As reqd); Curry leaves

Kerala Chemeen Theeyal

Deliciously the Naadan style Chemmeen/shrimp/prawns

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

1/2 kg Prawns Chemeen
12 nos Cheriya ulli – 10
6 nos Green chillies cut long
½ tspn Ginger
3 whole Garlic – 2
2 nos Tomatoes
1/2 tsp Fenugreek seeds Uluva
2 tsp Coriander powder
2 tsp Chilly powder
1 no Coconut shredded finely
1/4 tsp Turmeric powder
2 tbsp Coconut oil
1/2 tsp Mustard seeds
2 stems Curry leaves
Kudam puli As reqd
Curry leaves

Instructions

Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
Place a frying pan on low flame and fry the grated coconut till it becomes brown in color.
Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
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.
Place the mannchatti on the stove and allow it to heat.
Pour 2 tbspoon of coconut oil.
Once the oil becomes hot, add the mustard seeds and allow it to splutter.
Add fenugreek seeds and fry it till it become a bit brown in color.
Add the small onions (shallots/cheriya ulli) and saute it.
Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
Add kudampuli to it and mix it well.
Once done add the chemmeens and mix it well.
Add the grounded paste with required water and allow it to cook with closed lid.
Please note that the theeyal should be little thick, so don¦t add more water to it!!!!
Once cooked, cut one tomato and insert it into the theeyal.
Add curry leaves and pour a little coconut oil over it.
:-That makes your Chemeen theeyal ready to serve.

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Kerala Chemeen Theeyal