Chemmeen Kozhukatta / Malabar Chemmeen Undaputtu

Chemmeen kozhukatta

Chemmeen kozhukatta / Chemmeen Undaputtu

Ingredients (Makes around 10 – 12 kozhukatta)

1. Small prawns /  chemmeen – 1.5 cup (Around 300 gm)

2. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 3/4 tsp

Garam masala powder – 1/8 tsp

Salt –to taste

3. Coconut oil – 1 – 2 tsp + 1 tbsp

4. Onion – 3/4 cup, finely chopped

Ginger – 3/4 tsp,minced

Garlic – 3/4 tsp, minced

Green chilly – 1, minced

Curry leaves – A few, minced

5. Tomato – 1/2 small, chopped

6. Turmeric powder – 1/2 tsp

Kashmiri chilly powder – 1/4 tsp

7. Garam masala powder – 1/4 tsp

Pepper powder – 1/4 tsp

8. Cilantro / coriander leaves – 2 tbsp, chopped

9. Salt – To taste

For kozhukatta

10. Rice flour or puttu podi – Around 300 gm

Fennel seeds – 1/4 tsp (optional)

Salt – As required

Hot water – As required

Method

1. Marinate prawns with ingredients numbered 2 for at least 15 minutes.

2. Heat coconut oil n a pan at medium heat. Add marinated prawns and saute for 5  minutes until dry. Transfer to a bowl.

3. In the same pan, add 1 tbsp coconut oil and add chopped onion, little salt, ginger, garlic, green chilly and curry leaves. Saute until light brown. Add chopped tomatoes and cook for a minute. Bring down the flame. Next add turmeric powder, chilly powder and saute until their raw smell leaves. Add cooked prawns. Cook for 1 – 2 minutes until everything combines well. Add 1/4 tsp garam masala powder and pepper powder. Mix well and switch off. Sprinkle cilantro and set aside.

To make kozhukatta

4. Heat some water in a vessel adding salt and fennel seeds. Add the hot water little by little to the rice flour until a smooth dough is formed (use a large spooon to make the dough). Roll the dough into medium sized balls and flatten them with your palm (you can grease your palm with little oil). Fill it with 1 – 1.5 tbsp prawn filling and reshape into a ball. Roll it in grated coconut. Repeat with the remaining dough. Steam the balls in a steamer or idli cooker for about 15 – 20 minutes.

Chemmeen undaputtu

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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