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.

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.

Observance of Lent Among Kerala Christians

    Christians across the world observe Lent in various ways. Orthodox and traditional believers strictly adhere to fasting, beginning with the wearing of ashes on Ash Wednesday and abstaining from meat, fish, eggs, dairy, sweets, and alcohol until Easter Sunday.

    When I married into a Christian family, I was initially surprised by the concept of fasting and abstinence in Christianity. Over the years, I have learned to appreciate these traditions and the cultural richness of a Christian household. During Lent, most households prepare simple vegetarian meals, with some individuals also giving up chocolates, sweets, or other indulgences as a personal sacrifice.

Holy Week and Its Significance in Lent

    Palm Sunday marks the beginning of Holy Week, the final week of Lent leading up to Easter. It commemorates Jesus' triumphant entry into Jerusalem, where crowds welcomed Him by laying palm branches and cloaks on the road, shouting:

"Hosanna to the Son of David! Blessed is he who comes in the name of the Lord! Hosanna in the highest heaven!"

    In Kerala, Palm Sunday is known as Oshana (Hosanna) Perunnal or Kuruthola (Palm Leaf) Perunnal in Malayalam.

Symbolic Lenten Dishes of Kerala Christian Homes

    During the final ten days of Lent, certain traditional dishes take on deep spiritual and cultural significance in Kerala Christian households. These foods are more than just meals—they're sacred customs, lovingly preserved through generations. Rooted in faith and regional tradition, these culinary practices reflect the unique blend of devotion and culture that defines Lent in Kerala.

In this post, I’ll be sharing three key dishes that hold a special place during Holy Week:

    Each of these dishes carries symbolic meaning tied to the Passion of Christ and is deeply woven into the fabric of family traditions and religious observance. Healthy, Soulful Recipes that Celebrate Faith, Fasting & Flavour. Come, let’s explore the heartfelt flavours of Lent in Kerala.

Fasting for Lent? Wondering What to Cook for 40 Days of All-Veg Meals?  Dive into these soul-satisfying, All-Vegetarian Recipes — perfect for planning your Lent menu with faith, flavour, and tradition.

Step-by-step Kozhukatta Recipe & the cultural significance of Kozhukatta on Palm Sunday (Oshana Perunnal) in Kerala Christian homes — click here to dive into the tradition!

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.