Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, dry prawns coconut chutney              (chammanthi). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Dry prawns coconut chutney              (Chammanthi) is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Dry prawns coconut chutney              (Chammanthi) is something which I have loved my entire life. They’re nice and they look fantastic.

This dried coconut chutney turns on the sweeter side as most times copra is naturally sweet. If you do not prefer sweet taste then choose copra that doesn't For a dry coconut chutney we use roasted gram, more garlic and red chilies. Add more salt, chili and tamarind if needed.

To begin with this particular recipe, we must first prepare a few components. You can have dry prawns coconut chutney              (chammanthi) using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Dry prawns coconut chutney              (Chammanthi):

1. Take 1/2 cup Dry prawns
2. Prepare 1 cup Grated coconut
3. Take 3-4 Red chilles
4. Get 3-4 Shallots
5. Prepare as needed Small piece tamarind
6. Prepare 1 small piece ginger
7. Take 2 clove garlic
8. Take leaves Curry
9. Make ready 1/2 teaspoon Turmeric powder

Dry roast the dried prawns for a few minutes and remove to a bowl. Learn how to make unakka chemmeen chammanthi (dried prawns chutney). A flavour packed chutney made with dried prawns, coconut and spices. Unakka/Onakka Chemmeen Chammanthi (Dried Shrimp Chutney).

Instructions to make Dry prawns coconut chutney              (Chammanthi):

1. Wash the dried prawns throughly. In a hot pan toast clean prawns for 5minutes, As it become red in colour remove into the plate.
2. Then toast grated coconut, shallots, red chillies, ginger, garlic. Continuously saute the coconut, once the coconut become dry, you can add turmeric powder and curry leaves mix gently toast again. Don't toasted overly, some of the recipe we toasted coconut brown vin colour bt here just toast slightly. Coconut needs to dry that's all.
3. In a blender add tamarind, toasted ingredients and salt, grind the mixture throughly, don't add the water, chutney or chammanthi is ready.
4. This chutney u can refrigerate 1 week, because I was toasted all ingredients, so it doesn't spoil very easy.

Coconuts, either grated or ground are an integral part of the cuisine of Kerala. Sometimes, coconut itself is the main ingredient. Coconut chammanthi is one such dish. With just four ingredients and a quick whizz in the grinder, you can make a fantastic rush hour side dish. Why not give it a go?.chutney powder, kobbari chutney pudi with step by step photo/video. south indian spice powder or condiment with dry coconut. pulse and blend to coarse powder. finally, enjoy chammanthi podi with idli and dosa. finally, chammanthi podi stays good for a month when stored in an airtight container.

So that is going to wrap this up with this special food dry prawns coconut chutney              (chammanthi) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!