Unakka chemmeen padavalanga thoran

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.