Ingredients (Serves 3 – 4)
Unakka chemmeen / dried prawns – 1/2 cup, cleaned
Dried red chilies – 3 – 4 (Adjust according to your spice tolerance)
Pearl onions – 3 small
Grated coconut – 1/4 cup heaped
Curry leaves – A few
Salt – To taste
1. Arrange the dried red chilies on a metallic skewer (I used a pappada kambi) and place on a flame and roast until it it gets charred and turns slightly blackish.
2. Dry roast the unakka chemmeen for a few minutes at medium heat. Set aside to cool down.
3. Crush the roasted dried prawns, dried red chilies, pearl onions, curry leaves and grated coconut in the small jar of a mixie (pulse 3 – 4 times). Serve with rice and other side-dishes. We had it with muthira thoran, potato thoran, omelet and kanni manga achar.