Unakka Chemmen mulakittath

From Taste of kerala programme i got this recipe..

Ingredients

1.Dry prawns/Unakka chemmen -1 cup

2.Shallots /Kunjulli - 1 cup

3.Crushed red chillies - 2 to 3 tsp

4.Curry leaves - 2 springs

5.Salt

6.Coconut oil - 3 tsp

Preparation

1.Clean the dry prawns well by removing its head and tail .And wash them really well and drain it out.

2.Sprinkle some salt water in it.And then fry them in a pan with out adding oil in it.When the prawns will turn white in color add coconut oil to it and then fry the prawns in the oil.

3.Then drain it out from the oil and keep it aside.Then add the chopped kunjulli and curry leaves to the oil and saute it well.When the kunjulli is almost done add the crushed red chilli in to it.

4.Add salt if needed and add the fried dry prawns to it .Mix it well with the spoon.Cook it in low flame for another 5 mts till all the prawns be coated with the kunjulli red chilli flakes.

The curry leaves will give a nice aroma to it .Serve it with rice /Kanji you will love it.

Chemmeen/Konch Thoran (prawn dry curry)

Ingredients

1.Prawns - 500gm
2.Ginger chopped - 1tsp
3.Shallots/Kunjulli - 1 cup
4.Kokum,kudam puli - 2 no
5.Oil - 2 tsp
6.Water - 1 cup
7.Salt
For the masala

1.Coconut - 1 cup
2.Green chilli -4
3.Shallots/Kunjulli - 4
4.Turmeric powder -1/4 tsp
5.Chilli powder -2 tsp


For seasoning

1.Mustard seeds - 1/2 tsp
2.Red chillies - 2
3.Curry leaves


Preparation


1.Grind the coconut,green chillies ,turmeric powder,kunjulli,chilli powder in a mixi.Do not make it in to fine paste ,just grind it like that for our avial or thoran.

2.Then heat the oil in a pan or meenchatti and splutter the mustard seeds ,red chilli broken and curry leaves then add the chopped ginger to it followed by lots of shallots/kunjulli and then the cleaned prawns to it also add the kokum to it with 1 cup of water and salt.


3.When the prawns become half cooked add the coconut mixture to it and cook it for another 10 mts.Dry it if you want it to be like thoran.Now the chemmen thoran is ready to be served.