Dry prawns/shrimp chutney or Unakka chemmeen/konju chammandi

I remember this taste at the age of 7 or 8. My cousin’s wife used to prepare this when I be there for my summer vacation. She prepares this with small dry anchovies(netholi). And instead of grinder, she uses the traditional mincer(Arakallu) to prepare this. Awesome taste.

You need,
Freshly grated coconut – 1.5 cup
Dry shrimp/prawns – 1 cup
Shallots/small pearl onions – 1/4 cup
Red chilli powder – 1.5 tsp(you can reduce if it is spicy)
asafoetida – a pinch
Tamarind – 1/4 tsp seeded (optional..I dint add)
Oil – 1 tsp
Mustard seeds – 1/4 tsp
Salt to taste
Curry leaves – 3 to 4 leaves

You need,
1. Dry roast the prawns in a pan for 5-10 minutes in medium flame.
2. Put this in a deep bowl and add water. Wash thoroughly.
3. At this stage you can see the skin particles floating on top. remove them away.
3. Strain and keep prawns aside. (yields 1/2 to 3/4 cup)
4. In Grinder mince the prawns(1 or 2 pulses) and transfer it to a larger bowl.
5. In the same jar, add shallots, red chilli powder, asafoetida and Tamarind mince for 2 pulse.
6. Add coconut to the same jar and grind (1-2 pulse).
7. Transfer this to the same bowl in which minced prawns are kept.
8. Mix well with spoon.
9. Heat oil in a pan in medium flame.
10. Add mustard seeds and allow to popup.
11. Add curry leaves followed by the coconut-prawns mixture.
12. Mix well. Add salt to taste.
13. Saute till the mixture is evenly hot.

Best with rice or Kappa(boiled tappioca)