Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, dry prawns coconut chutney (chammanthi). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Dry prawns coconut chutney (Chammanthi) is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Dry prawns coconut chutney (Chammanthi) is something that I have loved my entire life. They’re fine and they look wonderful.
This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. If you do not prefer sweet taste then choose copra that doesn't For a dry coconut chutney we use roasted gram, more garlic and red chilies. Add more salt, chili and tamarind if needed.
To get started with this particular recipe, we must first prepare a few components. You can have dry prawns coconut chutney (chammanthi) using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Dry prawns coconut chutney (Chammanthi):
- Get 1/2 cup Dry prawns
- Get 1 cup Grated coconut
- Get 3-4 Red chilles
- Take 3-4 Shallots
- Take as needed Small piece tamarind
- Take 1 small piece ginger
- Get 2 clove garlic
- Make ready leaves Curry
- Take 1/2 teaspoon Turmeric powder
Dry roast the dried prawns for a few minutes and remove to a bowl. Learn how to make unakka chemmeen chammanthi (dried prawns chutney). A flavour packed chutney made with dried prawns, coconut and spices. Unakka/Onakka Chemmeen Chammanthi (Dried Shrimp Chutney).
Steps to make Dry prawns coconut chutney (Chammanthi):
- Wash the dried prawns throughly. In a hot pan toast clean prawns for 5minutes, As it become red in colour remove into the plate.
- Then toast grated coconut, shallots, red chillies, ginger, garlic. Continuously saute the coconut, once the coconut become dry, you can add turmeric powder and curry leaves mix gently toast again. Don't toasted overly, some of the recipe we toasted coconut brown vin colour bt here just toast slightly. Coconut needs to dry that's all.
- In a blender add tamarind, toasted ingredients and salt, grind the mixture throughly, don't add the water, chutney or chammanthi is ready.
- This chutney u can refrigerate 1 week, because I was toasted all ingredients, so it doesn't spoil very easy.
Coconuts, either grated or ground are an integral part of the cuisine of Kerala. Sometimes, coconut itself is the main ingredient. Coconut chammanthi is one such dish. With just four ingredients and a quick whizz in the grinder, you can make a fantastic rush hour side dish. Why not give it a go?.chutney powder, kobbari chutney pudi with step by step photo/video. south indian spice powder or condiment with dry coconut. pulse and blend to coarse powder. finally, enjoy chammanthi podi with idli and dosa. finally, chammanthi podi stays good for a month when stored in an airtight container.
So that’s going to wrap it up with this special food dry prawns coconut chutney (chammanthi) recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
