Unakka Chemmeen Chammanthi

Unakka Chemmeen Chammanthi (Dried Prawns Chutney)

Unakka Chemmeen is a nostalgic dish for all Malayalees. There are several recipes with dried prawns and Unakka Chemmeen Chammanthi is a family favourite.  It can be used as a side dish with rice. Unakka Chemmeen Chammanthi is also a popular side dish for Kerala Christian weddings, served along with rice and other delicacies like Chicken Fry, Mutton Curry, Pork roast, Beef Ularthiyathu, Fish curry, veggies and pickles and pavakka crisps. Recently, when we were having a scrumptious lunch during a wedding function in Kerala, one of my cousins asked me about this recipe. Till that time I used to make it without toasting the coconut, which is also tasty, but much paler compared to this. The rich red color added to the appeal, hence, I am sticking to this recipe which is super delicious!

Keralites love all kinds of Chammanthi and this one is greatly appealing with its aroma and flavors. Please check out my other tasty chammanthi like Veppilakkatti, Special Thenga Chammanthi or super Nellikka Chammanthi, Onion Tomato Chutney or Chilly chutney.The aromatic and tempting Unakka Chemmeen Chammanthi is all you need for a wonderful meal with hot rice, little Pulissery or Moru Kachiyathu, It is a great combination and if you are thinking of ways to impress your unexpected guests, this is the best option. Your guests will rave about your magic hands with this quick fix wonder dish! (Make sure you have a stock of good dried prawns, it will come in handy!). I like it spicy, so I have added the chilies as per my taste; so, please adjust the spice level according to your taste.

Prawns dishes are always popular and everyone love Prawns roast, Prawns Masala, Prawns curry in coconut milk, Unakkachemmeen Manga thoran etc. Please try this simple and tasty Unakkachemmeen chammanthi.

Ingredients:

Unakka Chemmeen Ingredients

Method:

Toast the cleaned, dried Unakka Chemmeen in a hot pan for 5 mts or more till the smell and red color intensifies. Take out the heads and keep aside. Toast the coconut, red chilies, small onion in a pan. Later add the curry leaves and toast again.The coconut should be dry but not brown. Grind the toasted Unakka Chemmeen, coconut, shallots, red chilies with tamarind and salt to a coarse powder. The Unakka Chemmeen Chammanthi podi is ready.  Serve with hot rice.

Tips:

• Don’t add water or the chammanthi will not be dry.
• Tamarind gives the chammanthi a special tangy taste.
• Adjust the spice level as per your taste.