Today I am going to share my favorite dry shrimp chutney.This mouthwatering prawn chutney is a superb combination that can be served with rice. It is something every Keralite’s love- Unakka Chemmeen Chammanthi/Dry Shrimp Chutney.
Image Credit: Pallavi Nandi
2 cups dried prawns
1/2 red onion
1 whole garlic
1 tbs coriander powder
1 tbs red chilly powder
1 tsp turmeric powder
5 tbs oil to fry
1/2 bunch coriander leaves
salt to taste
Wash and soak the shrimps in warm water for about 2 hours
Put the shrimps with the soaked water in the blender to make a fine paste
then remove it and put it in a bowl
Peel the onions and garlic
Blend them with a little water until a very smooth paste is obtained
In a small wok put the oil and let it heat for a while
Add the onion and garlic paste with the turmeric powder
fry it until it releases oil
Add the chilly powder (You can use paprika if you want to cut down the heat) and the coriander powder
fry until the oil comes out again
then add the shrimps paste to the wok
Stir and fry until it is mixed
keep drying until the desired consistency and then add the coriander leaves.
In a bowl add all ingredients and mix well to make a dough. If mixture is very soft then add ½ tsp of rice flour. Then take a small ball, flatten and make a hole in the center with your finger. Then deep fry till golden brown. Serve with coconut chutney or green chutney.
My parents like all other responsible and health conscious parents kept us away from street foods. Undoubtedly my mouth salivated at the sight of these appealing dishes. The aroma and the expected taste beckoned me every time I passed by a street food stall. It was only at my grandmother's place that my demands were fulfilled. Phuchka (Pani Puri or Golgappa)
“The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quite alone with the heavens, nature and God. Because only then does one feel that all is as it should be and that God wishes to see people happy, amidst the simple beauty of nature. As longs as this exists, and it certainly always will, I know that then there will always be comfort for every sorrow, whatever the circumstances may be. And I firmly believe that nature brings solace in all troubles.”
― Anne Frank, The Diary of a Young Girl
Mumbai has gone from a cold 10°C to a scorching 40°C in just two weeks! The result is that most of us are scurrying for shade (if not ACed indoors) and permanently looking for something cool to drink.
My all-time favourite cooler is Majjiga or Chaas; aka buttermilk in English. I can have buttermilk in any of the many forms it is available in India; as plain chaas or then with chaas with lemon juice (
Carissa carandas is a species of floweringshrub in the dogbane family, Apocynaceae. It produces berry-sized fruitsphoto that are commonly used as a condiment in Indian pickles and spices. It is a hardy, drought-tolerant plant that thrives well in a wide range of soils. Common names include karonda(Devanagari: करोंदा), karamardaka (Sanskrit), vakkay (Telugu), kalakai (Tamil). Other names less widely used include: karau(n)da, karanda, or karamda. It is called kerenda in Malaya, karaunda in Malaya and India; Bengal currant or Christ’s thorn in South India; nam phrom, or namdaeng in Thailand; andcaramba, caranda, caraunda and perunkila in the Philippines. In Assam it is called Karja tenga.
The supposed varietiescongesta and paucinervia actually refer to the related conkerberry (C. spinarum).