Unakka Chemmeen Theeyal / Dried Prawn theeyal

 

 

 

 

Ingredients (Serves 6 – 7)

1. Unakka chemmeen / dried prawns – 1.5 cup (Around 50 gm)

2. Onion – 1 medium, sliced and cut into halves

   Drumstick –1, cut into 2.5 inch pieces and slit

   Snake gourd / padavalanga – 1 medium, sliced into 1.5 inch pieces

   Green chilies – 4 , slit

   Curry leaves – 1 sprig

   Tomato – 1 medium

   Turmeric powder – 1/2 tsp

   Chilly powder – 1/2 tsp

   Water – As required

   Salt – To taste

3. Tamarind – Goose-berry sized (Soak it in little water and extract its juice)

4. Grated coconut – 2 cups

   Chilly powder – 1.5 tsp

   Coriander powder – 1 tsp

   Fenugreek powder – 1/2 tsp

5. Coconut oil – 2 tsp

   Mustards – 1/2 tsp

   Dry red chilies – 2, broken

   Pearl onions – 4, sliced into rounds

Method

1. Roast the unakka chemmeen for a few minutes. Set aside to cool. Remove their head and tails.

2.  Heat 1 tsp oil in a pan. Add grated coconut and roast until it turns brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Set aside to cool. Grind to a fine paste in a mixer.

3. Cook the dried prawns along with all other ingredients numbered 2 for about 20  minutes. (Water should be added in the same level as that of dried prawn and veggies). Open the lid and add the tamarind extract. Mix well. Bring to a boil and add the ground roasted coconut paste. Bring to a boil and cook on medium-low heat for about 8 minutes. Switch off.

4. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add curry leaves and pearl onions. Fry until pearl onions turn brown. Pour over the prepared theeyal. Keep it covered for 15 minutes. Serve with rice any thoran/mezhukkupuratti.