UNAKKA CHEMMEEN -IRUMBAN PULI CURRY/ DRIED PRAWNS- BILIMBI CURRY

Unakka Chemeen Bimbli Curry with Coconut Paste

Introduction

This traditional Kerala-inspired dish brings together dried prawns (Unakka Chemeen) and the tangy, slightly sweet flavor of bimbli fruit (velvet tamarind), cooked in a creamy coconut paste. The whole bimbli pieces are added directly into the curry, allowing their flavor to slowly infuse into the gravy. The dish is simple, hearty, and bursting with coastal flavors, making it an ideal accompaniment to steaming rice.

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Ingredients

• Dried prawns (Unakka Chemeen) – 1 cup (washed and soaked in warm water for 20 minutes)

• Bimbli fruit (velvet tamarind) – 1 tbsp (whole pieces, cleaned, seeds removed if possible)

• Shallots – 10–12 (peeled and sliced)

• Garlic – 4 cloves (optional, crushed)

• Green chilies – 2 (slit)

• Turmeric powder – ½ tsp

• Red chili powder – 1–1½ tsp (adjust to taste)

• Coriander powder – 1 tbsp

• Salt – to taste

• Water – as needed

Coconut Paste:

• Fresh grated coconut – 1 cup

• Green chilies – 2

• Ginger – 1 tsp

• Cumin seeds – ½ tsp

• Water – as needed for grinding

Tempering:

• Coconut oil – 3 tbsp

• Mustard seeds – 1 tsp

• Dry red chilies – 2

• Curry leaves – 1 sprig

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Instructions

1. Prepare the Ingredients

1. Wash and soak the dried prawns in warm water for 20 minutes, then drain.

2. Clean the bimbli fruit by removing fibers and seeds as much as possible.

3. Slice the shallots and slit the green chilies.

2. Make the Coconut Paste

1. Blend grated coconut, green chilies, ginger, and cumin seeds with a little water until smooth.

3. Cook the Curry

1. Heat coconut oil in a clay pot or heavy-bottomed pan for an authentic taste.

2. Add mustard seeds and let them splutter.

3. Add dry red chilies and curry leaves; sauté briefly.

4. Add sliced shallots and cook until soft.

5. Add garlic and green chilies; sauté until fragrant.

6. Add turmeric powder, red chili powder, and coriander powder; mix well.

7. Add the soaked dried prawns and sauté for 3 minutes.

8. Add the cleaned bimbli fruit pieces and stir gently.

9. Pour in enough water to cover the ingredients and bring to a boil.

10. Reduce heat, cover, and simmer for 15–20 minutes to allow the bimbli’s flavors to infuse.

11. Add the prepared coconut paste, stir gently, and simmer for another 5–7 minutes without overcooking.

12. Adjust salt and spice to taste.

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Serving

Serve hot with plain steamed rice or millet gruel. Garnish with a drizzle of coconut oil and curry leaves for added aroma.

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Tips

✔ Soak dried prawns well to soften and remove excess saltiness.
✔ Bimbli fruit adds a deep, slightly sweet and sour flavor—adjust the quantity based on how tangy you want the dish.
✔ Avoid boiling after adding the coconut paste to preserve its fragrance.
✔ A clay pot enhances the slow infusion of flavors and rustic texture.

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Conclusion

This Unakka Chemeen Bimbli Curry with Coconut Paste is a comforting, flavorful dish that celebrates Kerala’s coastal cuisine. The boldness of dried prawns, the tang of bimbli fruit, and the creaminess of coconut paste create a dish that’s both hearty and satisfying. Perfect for family meals or festive gatherings, it’s a dish that’s sure to delight.