Unakka chemmeen chammanthi podi (sun-dried prawn chutney powder with coconut) Recipe

Cooking Directions

• STEP 1.Heat a pan and dry roast the dried prawns until they turn crispy and aromatic.
• STEP 2.In the same pan, dry roast the grated coconut until it turns golden brown.
• STEP 3.Add the roasted prawns, coconut, tamarind, red chili powder, and salt to a blender or food processor.
• STEP 4.Blend everything together until you get a coarse powder.
• STEP 5.Transfer the chutney powder to an airtight container and store it in a cool, dry place.
• STEP 6.Serve the unakka chemmeen chammanthi podi with steamed rice, dosa, or idli.
• STEP 7.You can also mix it with some oil or ghee to make a delicious chutney to accompany your meals.

Cooking Tips

• Make sure to roast the dried prawns and coconut on low heat to prevent burning.
• Adjust the amount of red chili powder according to your spice preference.
• You can add a pinch of asafoetida (hing) for extra flavor.
• For a variation, you can add roasted peanuts or sesame seeds to the chutney powder.

Storage and Serving

• Store the unakka chemmeen chammanthi podi in an airtight container in a cool, dry place.
• Serve it as a side dish with steamed rice, dosa, or idli.
• Mix it with oil or ghee to make a chutney and serve it with dosa or idli.
• This chutney powder can be stored for up to a month.