Chemmeen Theeyal

Ingredients

  1. Coconut oil – 2 tsp
  2. Grated coconut – 1.5 – 2 cups
  3. Curry leaves – A few
    Coriander powder – 2 tsp
    Chilli powder – 1 – 1.5 tsp
  4. Coconut oil – 1.5 tbsp
  5. Mustard seeds – 3/4 tsp
    Dried red chilies – 2, broken
    Curry leaves – A few
  6. Shallots / kunjulli – 3/4 – 1 cup, sliced
    Sliced coconut / thenga kothu – 2 tbsp
    Green chilies – 2 – 3, slit
    Curry leaves – A few
  7. Drumstick- 1 small, cut into 1.5 inch pieces and slit
  8. Prawns – 20 – 25 medium-sized or around 1.5 cup, cleaned
  9. Tamarind – Small lime-sized, soak in warm water for 15 minutes and then squeeze well
  10. Tomato – 1 small, cubed
  11. Fenugreek powder/ uluva podi – 1 pinch
  12. Salt – To taste

    Method

1. Heat 1 tsp oil in a pan and sauté the grated coconut until golden. Add few curry leaves. Stir for a few more minutes over low heat until dark brown (take care not to burn it). Bring down the heat to low. Add chili powder and coriander powder. Stir continuously for 30 seconds and switch off the stove. Set aside to cool down. When it cools down, grind into a very fine paste without adding water. Keep it aside.

 2. Soak the tamarind in half cup warm water. Squeeze its juice and strain.

3. Heat oil in a  claypot, splutter mustard seeds and fry dried red chilies and curry leaves. Add shallots, thenga kothu, curry leaves and green chilies. Add little salt .

4. When the shallots turns light brown, add turmeric powder. Cook for a minute and add drumstick pieces. Mix well. Add 1 – 1.5 cup hot water and bring to a boil. Cook covered for about 10 minutes until the drumstick pieces are 75 % cooked. Taste-check for salt. Add 1/4 cup hot water, if gravy is very thick. Add the tamarind juice, ground roasted coconut paste and cleaned prawns. Cook covered for 6 – 8 minutes. Add a few curry leaves and a pinch of fenugreek powder. Mix well. Add cubed tomatoes and mix well. Cook for 1 – 2 minutes and switch off. It should be of medium thick consistency. Switch off the heat. Let rest for 30 minutes and serve with rice.

 

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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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2 comments

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  • Awesome recipe chechi.Husband is a big fan of prawns and he loved it.Thank you so much.Quich question..what brand coconut oil are you using?I have been using the Klf brand from Indian store and they have ran out of it.

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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!

Every Recipe Since 2010

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