UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

UNAKKA CHEMMEEN CHAMMANTHI - DRIED SHRIMPS CHUTNEY

INGREDIENTS :

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.

Curious about more health benefits? Click here to read about the Health Benefits of Gooseberries.

If you can’t get your hands on fresh gooseberries, don’t worry. You can easily make this chutney with Brine-Preserved Gooseberries—it works just as well!

Check out Gooseberry Pickle Recipe and discover another delicious way to enjoy this nutrient-packed fruit! You might also love to make Healthy Gooseberry Juice Recipe, perfect for a refreshing immunity boost.

PACHA MANGA CHAMMANTHI

INGREDIENTS :

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.

CHUTTARACHA THENGA CHAMMANTHI

INGREDIENTS :

 METHOD :

• Heat Oil, roast the Dry Red Chillies until they fluff up.
• Add Shallots and saute it until they turn translucent in a very low flame.
• Add Curry leaves, Ginger, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
• Add Tamarind and Salt to the above ingredients, fry until they are dry.
• Allow this mixture to cool.
• Grind it into a smooth paste in Mortar and Pestle or in dry blender jar.
• Do not add water while grinding. 
• Roll the ground ingredients into a ball and serve.
• It's a perfect match for Kanji(rice gruel/porridge) or serve it along with Kerala Rose Matta Rice. 
• Goes well with Dosa, Idli and Vellayappam too.

Notes :

• Can also do this with coconut slices.  If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
• Adjust the amount of Red Chillies and Tamarind to your preference. 
• Tamarind Paste serves best for the recipe.
• If using normal tamarind, remove seeds and threads if any and shred it into small pieces and add it into the mix. Do not soak Tamarind in water for this recipe.
• Traditionally all the ingredients are dry roasted over direct flame and finally, tamarind and salt is added along and ground to a thick paste.
• This is a dry chammanthi, grinding it with mortar and pestle (Ammikkal) yields best results.
• Can use a small blender(mixer-grinder) to grind this too, if needed can add few drops of water to the mixture.
• Roll the ground ingredients into a ball and serve. 
• If preferred, drizzle few drops of coconut oil over the Chammanthi.

Sacred Simplicity: The Lent Food of Kerala Christians

Faith & Tradition: Kerala Christian Lent Recipes to Honour the Season

Lent Food of Kerala Christians

    Lent is the six-week period leading up to Easter, starting on Ash Wednesday and concluding on Easter Sunday. While Lent is a 40-day observance, there are technically 46 days between Ash Wednesday and Easter. This period holds immense significance for Christians worldwide, particularly within Anglican, Catholic, and Orthodox traditions. Unlike Advent, which is a season of joy and anticipation, Lent is a time of solemn observance, fasting, and spiritual preparation for the death and resurrection of Jesus Christ.

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

Neeragaram: The Ancient Fermented Rice Breakfast 

Traditional and Nutritious Pazhangkanji/Pazhaya Sadham/Neeragaram

    Uppu Karuvadu, Oora Vacha Soru—a lyric from a popular Tamil movie song—refers to the traditional dish of soaked and fermented leftover rice known as Pazhankanji, Pazhaya Sadham, or Neeragaram. This simple yet nutritious dish is a staple in South Indian cuisine, celebrated for its nutritional benefits, health-boosting properties, and refreshing taste.

The Nutritional Power of Fermented Rice

    Pazhankanji is made by soaking cooked rice in water overnight, allowing it to ferment mildly. This fermentation process not only enhances the flavour and taste, but also significantly boosts the nutritional value. Adding thick curd or yogurt and a pinch of salt further enriches the dish, making it a wholesome breakfast option. A sprinkle of crushed shallots and bird's eye chillies (Kanthari Mulagu) adds seasonal flavours and additional health benefits.

From Peasants to Royals: The Journey of Pazhankanji

    Originally created to prevent food wastage in the absence of refrigeration, Pazhankanji became a vital breakfast for hard-working peasants. It provided sustained energy and kept them full until the next meal. However, this humble dish soon transcended social boundaries, captivating the taste buds of both royals and common folk alike. Revered as 'Amrut' (nectar) by the great Malayalam poet Kunjan Nambiar, Pazhankanji is cherished for its cooling properties and refreshing nature.

The Traditional Preparation of Neeragaram

    To prepare Pazhankanji, soak leftover rice in ample water in an earthen pot overnight. The next morning, add curd, crushed shallots, bird's eye chillies, a small piece of ginger, and a few curry leaves. Gently mash the ingredients with a wooden ladle or your hands to create a cool, refreshing, and nutritious breakfast packed with health benefits.

Health Benefits of Pazhankanji

    The cooling nature of Pazhankanji soothes the body and aids digestion. I have been making this dish for over 18 years, initially for my husband to help alleviate the symptoms of haemorrhoids. Many have suggested Pazhankanji as an effective home remedy for this condition. Ingredients like shallots and bird's eye chillies heal internal wounds, ginger aids digestion, and curry leaves help reduce high blood pressure. Today, I prepare this dish at least 3–4 times a week, and even my husband's Malay colleagues have embraced it.

A Memorable Scene from Kalipattam

    I can never forget the dialogue delivered by actor Mohanlal in the Malayalam movie 'Kalipattam'. He describes the perfect preparation: "Take the Rose Chambavu Rice in a wide porcelain bowl, pour some thick curd into it. Mash it up... mash it up... Add some Pazhuratha Manga Curry cooked with slit green chillies (ripe mango curry), mix it, and gobble it up... You can feel your system cooling down. It’s heavenly indeed." He concludes with, "ithu muzhuvanum Proteinna" (It's filled with protein). Every time I watch the movie, his description makes me crave this delicious Pazhankanji.

Discover more Kanji (Congee) Recipes for a nutritious and stomach-soothing experience. Click here...

How to Make Neeragaram - Traditional Pazhaya Sadham (Pazhankanji)

    Neeragaram, also known as Pazhaya Sadham or Pazhankanji, is a classic South Indian fermented rice dish made from leftover rice. This ancient Kerala breakfast is not only refreshing but also packed with nutrients and health benefits. Follow this simple recipe to prepare this traditional delicacy.

Ingredients

For Pazhangkanji/Neeragaram:

Method

Preparing the Base

• In a wide bowl, preferably an earthen pot, add the leftover cooked rice.
• Pour in 1 to 1 1/2 cups of water at room temperature.

Fermentation

• Cover the pot and leave it aside overnight. 
• This allows the rice to ferment, transforming it into a nutritious and flavourful dish.

Adding Yogurt

• The next morning, add a cup of thick yogurt/curd to the rice and water mixture.
• This could be done the next day morning, if you prefer a fresh tasting neeragaram.
• Some prefer to add curd while soaking the rice in water.  This step aids in the fermentation process, enhancing the dish's flavour and nutritional value.

Seasoning

• Sprinkle salt to taste. 
• Add finely chopped or slightly crushed shallots, bird’s-eye chillies, ginger, and curry leaves.

Serving

• The next morning, mash the ingredients with a wooden ladle or your hands. 
• This ensures all the flavours meld together perfectly.

Serving Suggestions:

    Pazhankanji pairs wonderfully with various accompaniments such as pickles, chammanthi (coconut chutney), puzhukku (mashed vegetables), steamed tapioca, fish curry (preferably a day old), mango curry, or any thoran (stir-fried vegetables). For dried fish enthusiasts, a side of dry fish curry or fry elevates the dish to another level. You can also enjoy it plain, relishing the cooling sensation as it moves through your digestive system.

Food as Medicine: The Benefits of Neeragaram (Pazhaya Sadham/Pazhankanji)

    Day-old fermented rice, known as Neeragaram, Pazhaya Sadham, or Pazhankanji, is both delicious and nutritious.

• Enhanced Nutrients: Fermentation increases nutrient and energy content.
• Rich in Minerals: Contains potassium, iron, calcium, magnesium, and selenium, beneficial for bones.
• Prevents Hypertension: Helps prevent high blood pressure.
• Cancer Prevention: Antioxidants believed to prevent cancer.
• Vitamin-Rich: High in Vitamin B6 and B12.
• Healthy Probiotics: Curd/yogurt adds probiotics for gut health.
• Digestive Aid: Easily digestible, controls acidity, prevents ulcers, and eases constipation.
• Supports Lactation: Beneficial for lactating mothers.

*Disclaimer

    Please remember, these treatment options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for informational purposes only.

"Heavenly Comfort of Paal Kanji - Kerala's Coconut Milk Rice Porridge Recipe Infused with Nostalgic Flavours"

Aromatic Nostalgia of Jeerakasala Rice in Our Paddy Fields

    My mother's fond recollections of Jeerakasala Rice (Seeraka Samba) cultivated in our family's paddy fields evoke vivid memories of its captivating aroma. During the flowering stage, when the fields are adorned with blooms standing as high as a meter, the air is filled with an inviting fragrance that envelops the entire area. This anecdote is inseparable from her stories, always intertwined with the preparation of Paal Kanji. It paints a vivid picture—a three-dimensional landscape of expansive green paddy fields, where the aroma of Pandanus-infused Jeerakasala Rice blends with the comforting taste of Paal Kanji, creating a scene of unparalleled beauty and nostalgia.

Varieties of Rice Used - Purpose and Preference in Rice Selection for Paal Kanji

    Paal Kanji, a cherished Kerala comfort food, is made from rice and coconut milk, known as Milk Porridge due to its preparation with either coconut milk or cow's milk, often garnished with freshly grated coconut. Various rice varieties like Nadan Kuthari, Navara, or Podiyari/Matta Nurukku are chosen for their unique textures and nutritional benefits. Navara Rice, particularly revered in Ayurvedic traditions for its therapeutic properties, holds a special place in the hearts of Kerala households. The choice of rice for preparing Paal Kanji varies based on its intended use and individual preferences.

Cooking Paal Kanji with Jeerakasala Rice

    This recipe uses Jeerakasala Rice and is cooked with a blend of thin coconut milk and water. The final addition of thick coconut milk enriches the dish with a creamy texture and rich flavour, making Paal Kanji a luxurious treat.

Traditional Serving Style & Nostalgic Dining Experience with Paal Kanji

    Paal Kanji is traditionally served in a Nadan style - Kanjiyum Payarum (stir-fried green or red beans with grated coconut), Chammanthiyum (spicy condiment), pinne Chutta Pappadavum (roasted or fried papad). The meal is enjoyed in deep bowls, accompanied by a Plavila Kumbil, a spoon crafted from the leaf of a jackfruit tree, adding a nostalgic touch to the dining experience.

Health Benefits of Paal Kanji - Coconut Milk Rice Porridge:

    Paal Kanji offers numerous health benefits, especially when prepared with specific rice varieties and coconut milk:

• Easily digestible, suitable for all age groups, particularly beneficial for lactating mothers.
• Known to cool the body and aid in healing stomach ulcers.
• This porridge comes with lots of health benefits along with the type of rice variety used and Coconut Milk.

Cuisine: Kerala (South India)
Course: Main Course
Spice Level: Low
Difficulty: Low
Serves: 3–4
Author: SM

Preparation Time: 5–10 Minutes
Cooking Time: 20–30 Minutes

    Explore the essence of Kerala cuisine with Paal Kanji, a traditional rice porridge infused with coconut milk. Discover how this comforting dish reflects Kerala's culinary heritage and is enjoyed as a main course with its mild spices and easy preparation.

Ingredients:

Method:

Prepare Rice: 

• Clean, wash, and soak the Jeerakasala Rice for 20–30 minutes. Drain well.

Cooking Process:

• In a pressure cooker, combine soaked rice with thin coconut milk and water.
• Cook under pressure for 1–2 whistles on high flame, then lower the flame and simmer for another 10–12 minutes until the rice is slightly mushy.
• Allow the pressure to release naturally.

Final Steps:

•  Add salt to taste and gently mash the cooked rice with a spatula.
• Pour in the thick coconut milk and simmer on a low heat for a few minutes to blend the flavours.

Serve: 

• Garnish Paal Kanji with grated coconut (optional) and serve hot.

Notes:

• Use any variety of rice suitable for porridge. Jeerakasala Rice offers a unique flavour, but Basmati or other raw rice varieties can be substituted.
• Adjust cooking times and water ratios based on the rice used and preferred consistency.
• Avoid boiling vigorously once thick coconut milk is added to prevent curdling.
• Experiment with cow's milk instead of coconut milk for variation.

Serving Suggestions:

• Enjoy Paal Kanji with traditional side dishes like:Can serve this Paal Kanji (Coconut Milk Rice Porridge) with your choice of side dishes like
• Chammanthi (Spicy Condiment):

• Vegetables/Lentils stir-fried in South Indian style -  Mezhukkupuratti / Upperi/Thoran/Poriyal.
• Serve along with your choice of Pickles.
•  Pappadam(traditional Kerala Pappadam fried in Coconut Oil)/Chutta Pappadam.

    Indulge in the soulful flavours of Kerala with Paal Kanji, a quintessential rice porridge enriched with creamy coconut milk and the aromatic essence of Jeerakasala Rice. This beloved South Indian comfort food satisfies the palate with its creamy texture and delicate coconut flavour but also embodies the cultural richness of Kerala's culinary traditions. Whether enjoyed as a main course or a comforting meal, Paal Kanji captures the essence of Kerala's culinary heritage, promising a taste of tradition in every spoonful with the warmth and hospitality of the region.