Unakkachemmeen Chammanthippodi

Ingredients

Dried prawns- 1 cup

Grated coconut- 2 cups

Dried chillies- 5-8 nos. (Depends on the spice level)

Small onions- 12-15 nos (sliced)

 Curry leaves-1 handful …

Tamarind – the size of a gooseberry

Pepper - 1 tspoon

Salt - To taste

Method of Preparation

Clean the dried prawns by removing its  head and tail, then wash and fry in a thick bottomed pan, in low flame. Once the prawns are fried well, transfer them to a plate. In the same pan, add coconut, chilli, onion, curry leaves and black pepper and fry on low flame. Add tamarind and fry when the water content of the coconut is completely gone and started to change color. Turn off the flame, when it became golden brown in color and transfer to a plate and allow to cool. When it cools down, you can add the fried prawns and salt to this coconut mix.  Grind all those things together coarsely in a mixer. After it cools well, transfer it to a clean and dry container. Don't make it a fine powder. It can be stored for more than a month...

Note: You can adjust the quantity of chilli and tamarind as per your taste.