1. Unakka chemmeen / dried prawns – 1/2 cup, cleaned
2. Grated coconut – 1/3 cup
Green chilies (kanthari mulaku or bird’s eye chilies preferred) – 3, chopped
Pearl onions – 3 – 4, roughly chopped
Curry leaves – 3 – 4
Salt – To taste
1. Roast the unakka chemmeen for a few minutes stirring continuously. Set aside to cool.
2. Put the roasted unakka chemmeen and all the other ingredients numbered 2 in the small jar of a mixie. Crush / pulse them a few times. Taste check for salt. Serve with rice and other side-dishes. We had it with rice, pineapple pulisseri, cherupayar thoran and vendakka mezhukkupuratti.