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| UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY |
Malayalees have a special liking when it comes to recipes like Chammanthi. Uruttu Chammanthi, ground in a Mortar & a Pestle adding very little water/no water and then rolling it out into a ball is always a common scenario seen in most of the Kerala Households. We can find quite a number of variations when it comes to Chammanthi - Chuttaracha Thenga Chammanthi, Ulli Chammanthi, Manga Chammanthi, Unakka Chemmeen Chammanthi,Mulagu Chammanthi, Mulagu Chalichathu and list goes on... with variations which come along with your whims & fancies. And recently I even came across with Chakka Kuru Chammanthi(A condiment prepared with Jack fruit Seeds), yet to try.
This Unakka Chemmeen Chammanthi is a wet version of a similar recipe Unakka Chemmeen Chammanthi Podi, which is a kind of Condiment or Spice Powder prepared and stored for a longer period. Dry Roasting the ingredients until fragrant, dry & then grinding it into a fine powder is the method used in this recipe. Whereas Unakka Chemmeen Chammanthi, though done similarly, we do not need to dry roast all the ingredients meticulously to remove the moisture or choose copra or dry coconut for the purpose. Some recipes even use grated coconut as such into the Chammanthi even without roasting it. A twist in the basic Coconut Chutney/Chammanthi with an addition of small sized Dried- Shrimps in it, which adds a unique flavour and taste to this recipe. The type of Dried Shrimps used in this recipe is usually the tiny flaky type Shrimps. If you are a lover of Dried Fish varieties, then this Unakka Chemmeen Chammanthi is sure to appease your taste buds.
Though traditionally these Uruttu Chammanthis were ground in a mortar and a pestle which helps to bring out the natural oils from the ingredients, you are always free to use a coffee grinder or a small mixer-grinder jar to grind this Chammanthi. Simply serve this Unakka Chemmeen Chammanthi along with Rice or Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham. Can also mix it along with Rice, preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru for an authentic Nadan Touch. Or simply serve it as a condiment along with other Curries.
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Cuisine - Kerala(South Indian)
Recipe - Condiment
Spice Level - Medium
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 30-40 Minutes
Cooking & Grinding - 8-10 Minutes
HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY
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| UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY |
INGREDIENTS :
Dried Shrimps/Unakka Chemmeen - 1/2 CupGrated Coconut - 1/2 Cup
Dried Red Chillies - 5-6 Nos.
Shallots - 5-6 Nos.
Curry Leaves - a Sprig
Tamarind Paste - 1 Tspn
Coconut Oil - 1 Tbpsn.
Salt - To Taste
METHOD:
- Remove any impurities from the Dried Shrimps.
- Wash the dried Shrimps under running water, rinse it for about 2-3 Times.
- Drain out all the excess water and line it up on a paper towel for at least half an hour.
- Let it dry thoroughly.
- Heat Coconut Oil in a pan and reduce the flame to low.
- Roast Dry Red Chillies in it until it fluffs-up.
- Immediately add Shallots, Curry Leaves and saute until Shallots turn translucent.
- Add the dried Shrimps and fry this on a low flame until it turns crisp and into golden brown in colour.
- Add grated Coconut along with Tamarind Paste and fry it on a low flame until it turns into golden brown in colour.
- Add a dash of Salt and give a quick Stir.
- Allow the mixture to cool and then grind it into a fine paste adding very little water.
- This Unakka Chemmeen Chammanthi is a thick Chutney.
- Serve this Unakka Chemmeen Chammanthi Kanji- Rice Porridge or Pazhang Kanji/Pazhaya Sadham.
- Can also mix it along with Rice,preferably with steaming hot Kerala Matta Rice/Nadan Kuthari Choru or use it as a condiment along with other Curries.
NOTES:
- Dried Shrimps will have fine sand in it, so clean it well.
- I have used Coconut Oil to roast all the ingredients, can use any other Oil.
- Can even Dry Roast all the ingredients without Oil on a direct flame for this Chammanthi.
- Adjust the number of Dry Red Chillies to suit your spice level.
- I have used Tamarind Paste in the recipe.
- Fry all the ingredients on a low flame, until aromatic.
- Grind the Unakka Chemmeen Chammanthi adding very little water or no water into a fine paste.
- Add water while grinding, only if necessary.
- I usually grind it in a mixer grinder and roll it out into a ball as for Uruttu Chammanthi.
- This is a thick Chammanthi, adjust the consistency to suit your preference.
- Stays good for 2-3 days when stored in a refrigerator.
