Konjum manga is a special preparation that is made using dried prawns and mango. It is made in all the homes in Onnattukara during Kumbhabharani festival. This makes a good side-dish for rice. I have tasted it once at my husband’s home in Mavelikkara and it was so tangy and delicious. You can substitute dried prawns with the fresh ones if you want and it tastes best when made in a kalchatti or manchatti. This recipe and pics belong to Lakshmi who is also from Onnattukara. Lakshmi was on a long break but she is back to blogging now. She has already sent me a couple of recipes to post. So get ready to drool guys!
- Dried prawns / unnakka konju – 1 cup
- Mango – 1 small, thinly sliced
- Green chillies – 2 – 3, slit
- Pearl onions – 5 – 6, sliced
- Grated coconut – 3/4 cup
- Turmeric powder – 1/4 tsp
- Coriander powder – 1 tsp
- Chilly powder – 1 tsp
- Fenugreek powder / seeds – 1/4 tsp
- Curry leaves – 1 – 2 sprig
- Salt – To taste
- Coconut oil – 2 tsp
1. Dry roast the dried prawns in a pan, for few minutes, at medium heat. Remove from heat. Remove their heads and tails. Set aside.
2. Crush the grated coconut with turmeric powder, chilly powder, fenugreek powder/seeds and coriander powder. Add the sliced pearl onions and crush the whole mixture with your fingers (njeruduka).
3. Combine the dried prawns, mango slices, crushed coconut mixture, curry leaves and salt in a kal chatti or man chatti. Add little water. Mix everything well. Cover and cook until it gets dry. Add 2 tsp coconut oil and a few curry leaves. Mix well and switch off. Serve hot with rice.