We Keralites make different kinds of chammanthi using different veggies, dry fish, prawns etc. I could never imagine a chammanthi with chena(yam), brinjal etc but recently I saw their recipes in one of Mrs. KM Mathew’s cookbooks. Interesting, right?? I will share their recipes sometime soon. Btw I have never heard or tasted a chicken/meat chutney but I am pretty sure that someone might have the recipe. Please do share if you have it. Today we have the recipe for the mouth-watering unnakka chemmeen chammanthi which tastes great with kanji / plain rice. You can find dried prawns in any Asian store. Give this a try sometime. You will love it!!
- Dried prawns / unnakka chemmeen – 1/2 cup
- Grated coconut – 3/4 – 1 cup
- Dry red chillies – 7 – 8
- Ginger – 1 inch piece
- Pearl Onions – 4 -5
- Tamarind – Small goose berry sized or to taste
- Curry leaves – 10 – 12
- Salt – To taste
1. Remove head and tail of the dried prawns. Wash properly and pat dry. There is no need to wash them if they are already cleaned. Roast the dried prawns and dry red chillies together in a pan until the prawns turn light brown and the dry red chillies turn slightly crispy. It would not take more than 5 – 10 minutes. Keep aside to cool.
2. Add the roasted dried prawns, dried red chillies, grated coconut, ginger, pearl onions, tamarind, curry leaves and salt in a blender. Grind well without adding any water. Scrape the sides of the jar in between. Adjust the salt and tamarind to suit your taste. Shape the ground mixture to a ball. Enjoy this chammanthi with plain rice/ rice porridge.