Unakka Chemmeen – Padavalanga Curry / Dried Prawn and Snake Gourd Curry

 

 

 

 

Ingredients (Serves 6)

1. Unakka chemmeen – 40 gm (Around 1 – 1.5 cup)

   Padavalanga / snake gourd – 1 cup, sliced

   Muringakka – 1 large, cut into 2 inch pieces and slit

   Jackfruit seeds – 1/4 cup, sliced (Optional)

   Green chilies – 2, slit

   Pearl onions / onion – 1/4 cup, sliced

   Curry leaves – 1 sprig

   Turmeric powder – 1/2 tsp

   Chilly powder – 1 tsp

   Coriander powder – 1 tsp

   Salt – To taste

   Water – 1 – 1.5 cups

2. Raw mango – 2 – 3 tbsp, sliced

3. Grated coconut – 1.5 cup

    Pearl onions – 3

4. Coconut oil – 1 tbsp

Method

1. Dry roast the dried prawns in a pan until they turn golden brown. Remove head and tail of the dried prawns. Set aside to cool.

2. Grind the grated coconut and pearl onions to a coarse mixture.

2. Cook the ingredients numbered 1 in a pan at medium heat. Add the raw mango pieces when its half-done or after 10 – 15 minutes. Add the ground coconut mixture. Cook until its raw taste is gone. Switch off. Add a tbsp of coconut oil and a few curry leaves. Set aside for 10 minutes. Serve with rice and any thoran / mezhukkupuratti.