Ingredients (Serves 4)
1. Unakka chemmeen / dried prawns, cleaned – 1/2 – 3/4 cup, rinsed well
2. Padavalanga / snake gourd – 1 medium, chopped (Makes about 2 cups)
Shallots – 5 – 6, chopped
Green chilies – 2, chopped
Curry leaves – A few
3. Coconut oil – 2 tsp
Mustard seeds – 1/2 tsp
Dried red chilies – 2, broken
4. Grated coconut – 3/4 cup
Turmeric powder – 1/2 tsp
Chilly powder – 1/4 tsp
Cumin seeds – 1/8 tsp, crushed or cumin powder – 1 pinch
5. Salt – To taste
Method
1. Combine the grated coconut with turmeric powder, chilly powder and crushed cumin seeds/ cumin powder.
2. Heat oil in a cheena chatti / kadai over medium heat. Splutter mustard seeds and fry dry red chilies. Add padavalanga pieces, chopped shallots, green chilies, curry leaves, dried shrimp and grated coconut mixture. Sprinkle 2 – 3 tbsp water. Cover and cook for 8 – 12 minutes over low or low medium heat, stirring in between. Switch off when done. Serve with rice and other side-dishes.
Add comment