🦐 Unakka Chemmeen Chammanti Podi – Kerala Dried Prawns Chutney Powder
Intro:
Kerala cuisine is renowned for its vibrant flavors, and nothing represents that better than Unakka Chemmeen Chammanti Podi. This aromatic dried prawns chutney powder is a staple in many Kerala households. Packed with the umami of dried prawns, coconut, and a touch of tangy tamarind, it’s perfect as a side with rice, dosa, or even as a spicy spread on sandwiches. Quick to make, deeply flavorful, and totally addictive – this recipe is a must-try for seafood lovers!
Description:
Unakka Chemmeen Chammanti Podi is a traditional Kerala chutney powder made from dried prawns, fresh coconut, and tamarind, tempered with aromatic spices. Its unique umami flavor enhances any dish, making simple meals like rice or idiyappam extraordinary. This recipe preserves the authentic taste while being easy to prepare at home. Store in an airtight jar and enjoy its rich flavors anytime!
Ingredients:
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50g dried prawns (unakka chemmeen)
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1 cup grated fresh coconut
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1 small lemon-sized tamarind
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3-4 dried red chilies (adjust to taste)
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1 tsp cumin seeds
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1 tsp mustard seeds
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1 tsp oil (for roasting)
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Salt to taste
Instructions:
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Roast the dried prawns: Heat a tsp of oil in a pan, lightly roast the dried prawns for 2-3 minutes until aromatic.
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Dry roast spices: Add cumin seeds, mustard seeds, and red chilies. Roast for another 2 minutes.
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Toast coconut: Add grated coconut and roast until golden brown.
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Soak tamarind: In a little warm water, soak tamarind until soft.
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Blend everything: In a mixer, combine roasted prawns, spices, coconut, and tamarind. Grind into a coarse powder.
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Adjust seasoning: Add salt to taste and mix well.
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Store: Keep in an airtight jar. Best consumed within a week for maximum freshness.
Serving Suggestions:
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Serve with steaming hot rice and ghee.
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Pair with dosa, idiyappam, or chapati.
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Sprinkle over salads or roasted vegetables for a unique flavor boost.
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