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PrintCHEMMEEN ULARTHIYATHU
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Wash and soak the Kokum in little water for some time.
- Heat the oil in a pan. Add the mustard.
- When the mustard starts crackling, add the sliced shallots, curry leaves.
- Fry till the shallots turn golden brown. Remove from fire and keep aside.
- In a monchatti or a thick-bottomed pan mix all the ingredients along with the cleaned prawns.
- Add the soaked Kokum along with the water in which it was soaked.
- Mix everything together well. Add the water and cook for 15 minutes.
- Allow all the water to evaporate and the prawn is dry.
- Add the seasoning to this and saute for 10 minutes.
- Remove from fire and serve hot.
INGREDIENTS
- 750 grams Fresh prawns, cleaned and de-veined
- 200 grams Coconut, cut into pieces
- 10 grams Garlic
- 10 grams Ginger
- 50 grams Onions
- 3 teaspoons Chilli powder
- 1 teaspoons Turmeric powder
- 3 sprigs Curry leaves
- 50 grams Kokum
- 3 teaspoons Salt
For seasoning
- 3 tablespoons Sesame Oil
- 1 tablespoon Mustard
- 50 grams, Shallots
- 2 sprigs Curry leaves
6 comments for “Chemmeen Ularthiyathu”
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