Name: Konju Chammandhi
Prep time: 10 min
Total time: 10 min
Ingredients: 1/4 kg Dried Prawns; 3 cups Grated coconut; 10 nos Baby onions (Kunjulli); 4 nos Dried red chillies (Kollamulaku); Fenugreek seeds (A pinch, Uluva); 2 sprigs Curry leaves; Ginger (A small piece); 1 ball Tamarind; Salt (As reqd); Oil for frying

Konju Chammandhi

Dried prawns(Konju) chutney

Print Recipe

Prep Time 10

Total Time 10

Cuisine Kerala

Servings people

Ingredients

1/4 kg Dried Prawns
3 cups Grated coconut
10 nos Baby onions Kunjulli
4 nos Dried red chillies Kollamulaku
Fenugreek seeds A pinch, Uluva
2 sprigs Curry leaves
Ginger A small piece
1 ball Tamarind
Salt As reqd
Oil for frying

Instructions

Take the dried prawns and roast in little oil (preferably sesame oil) and then powder it coarsely, adding pinch of salt.
Fry grated coconut, red chillies, chopped onions, ginger, tamarind, fenugreek, curry leaves to light golden brown.
Add salt and fry for another 2 minutes preferably on slow / medium flame.
Once the mixture cools, grind to a coarse(like the sand) texture and now mix the coarsely ground prawns to this mixture.
One can spin again in the mixer to mix all together very well.
:- Serve with rice, pappad and dhal.
:- You can also serve with Kanjhi(Rice gruel) especially during fever.
:- It can stay upto 3 months, if stored in an airtight container.