Name: Unakka Chemmeen Pacha Manga Kootaan
Prep time: 30 min
Total time: 30 min
Ingredients: 250 Gms Dried Prawns (Unakka Chemmeen); 1 – Raw Mango (Pacha Maanga); 1 tsp Turmeric Powder; 2 tsp Red Chilli Powder; Salt (As required); 4 – Coriander Powder; 1/2 cup Scraped Coconut; 10 Nos Curry leaves; 1/4 cup Chopped Shallots/Onion; Salt (As required); 3 tsp Coconut/Refined Oil

Unakka Chemmeen Pacha Manga Kootaan

Dried Chemmeen with mango goes for a delicious dish that will make your mouth to drool. Unakka Chemmeen Pacha Manga Kootaan is such a dish that goes perfect with hot rice. The dish is unique and special with cooked prawns and mango pieces blended with a spicy aromatic mixture. Unakka Chemmeen Pacha Manga Kootaan is one of the tastiest mouth watering dishes that can be prepared in a jiffy. Dried Chemmeen is nutritious and rich in vital nutrients. You can explore a well detailed Unakka Chemmeen Pacha Manga Kootaan here.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

250 Gms Dried Prawns Unakka Chemmeen
1 – Raw Mango Pacha Maanga
1 tsp Turmeric Powder
2 tsp Red Chilli Powder
Salt As required
4 – Coriander Powder
1/2 cup Scraped Coconut
10 Nos Curry leaves
1/4 cup Chopped Shallots/Onion
Salt As required
3 tsp Coconut/Refined Oil

Instructions

For preparing Unakka Chemmeen Pacha Manga Kootaan, first clean(remove the unnecessary parts) the dried Prawns and heat them for about five minutes and keep it aside to cool.
Peel the Mango and cut it into pieces and keep those pieces separately.
Also heat the scrapped Coconut, Coriander powder and Red Chill Powder for 2 – 3 minutes and then grind it with required quantity of water and keep this paste separately.
Heat the cooking vessel/Cheenachatti and put the Prawns and Mango pieces into it.
Add 1 – 2 cups of water, stir it well and allow to cook the Prawns and Mango pieces in medium flame.
When the mix is cooked well, add the ground Masala paste (prepared with Coconut, Coriander powder and Red Chilli Powder) along with Turmeric powder and required quantity of Salt and allow the mix to boil for about another 5 – 10 minutes. Then change the Kootaan into a serving vessel.
Heat Oil in a frying pan, add the chopped Shallots/Onion and Curry leaves into this oil and when the colour of the Shallots/Onion and Curry leaves turns into golden, add it into the already cooked Koottan.
Unakka Chemmeen, Pacha Maanga Kootaan is ready and it can be served for lunch/dinner.

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Unakka Chemmeen Pacha Manga Kootaan