Unakka Chemmeen (dried Prawns) Chutney Powder

by SobhaKesavan
This chutney powder is somewhat a different version with an amazing and a different taste. This preparation is also very simple. Normally, people of Kerala love to have chemmeen and this would be the treat for them. This is the perfect combo with rice.
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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Cleaned (by removing the head and tail portion), Dried Prawns -
  • Grated Coconut - 2 cups
  • Curry leaves - 10 Nos
  • Redgram Dal(Tuvara Parippu) - 25 gm
  • Blackgram Dal(Uzhunnumparippu) - 25 gm
  • Red chillies - 6 Nos
  • Salt(To taste) -
  • Asafoetida powder - ½ tspn
  • Seedless Tamarind - 15 Grams
Cuisine Kerala
Prep Time 1 hours
Servings
people
Ingredients
  • Cleaned (by removing the head and tail portion), Dried Prawns -
  • Grated Coconut - 2 cups
  • Curry leaves - 10 Nos
  • Redgram Dal(Tuvara Parippu) - 25 gm
  • Blackgram Dal(Uzhunnumparippu) - 25 gm
  • Red chillies - 6 Nos
  • Salt(To taste) -
  • Asafoetida powder - ½ tspn
  • Seedless Tamarind - 15 Grams
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat the Frying Pan/Cheenachatty and roast the Prawns and keep the roasted Prawns aside to cool.
  2. Roast the Redgram Dhal and Blackgram Dhal together and keep the roasted Dhals also aside to cool
  3. Heat the Red Chillies also and keep them aside
  4. Roast the Grated Coconut in medium flame
  5. When the colour of the grated Coconut turns into golden, add the Curry leaves and stir the mix well and keep it aside to cool.
  6. Then mix all above mentioned roasted ingredients together, add required quantity of Salt, Asafoetida Powder, Seedless Tamarind and grind them in a mixer grinder (absolutely without water).Unakka Chemmeen Chutney Powder is ready. This can be used as side dish for the cooked rice/Dosa/boiled Tapioca etc.If this Chutney Powder is stored in an air tight container properly, it can use for more than a month time.
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