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.
looks very yummy !!!!!!!!!!!!!
Slurp,super tempting curry..inviting.
this is a new combination for me…snake gourd and prawn together sounds yummy
interesting recipe. looks amazing and yummy
deliciously done lovely combination of flavours