Prawns chamanthi powder

🍤 Prawns Chammanthi Powder (Chemmeen Chammanthi Podi)

A dry, long-lasting version of traditional prawns chammanthi—packed with spicy, smoky, umami flavor. Perfect as an instant side dish.

🧂 Ingredients

• Dried prawns (unakka chemmeen)
• Grated coconut
• Dry red chillies
• Shallots (cheriya ulli)
• Curry leaves
• Tamarind (puli)
• Salt
• Coconut oil (optional)

🍳 Preparation Method

1. Clean & roast prawns
Wash dried prawns quickly, dry them, then roast until crisp and aromatic.

2. Roast coconut mix
Dry roast coconut till golden brown. Add shallots, red chillies, and curry leaves—roast well.

3. Add tamarind & salt
Mix all ingredients together.

4. Grind to powder
Grind into a coarse powder (not too fine for best texture).

5. Cool & store
Let it cool completely before storing in an airtight container.

🍽️ How to Use

• Mix with hot rice + coconut oil
• Side dish for kanji (rice porridge)
• Sprinkle over idli/dosa for a spicy twist

⏳ Shelf Life

• Room temperature: 1–2 weeks (if well roasted)
• Refrigerated: up to 1 month

💪 Benefits

• High in protein & minerals
• Boosts appetite
• Rich, traditional Kerala flavor