UNAKKA CHEMMEEN CHAMMANTHI PODI / DRY SHRIMP POWDER

by - February 01, 2016

SPICE POWDERS
UNAKKA CHEMMEEN CHAMMANTHI PODI / DRY SHRIMP POWDER
    
    

     Chammanthi podi is a traditional condiment prepared especially in Kerala. Fresh coconut chutneys would spoil the same day without refrigeration.  Chammanthi podi was cooked in such a way to preserve Chammanthi/Condiment for months. To make Chammanthi Podi, shredded coconuts and spices are dry roasted in a pan to remove the moisture from the mixture. Then the mixture is ground up, stored for later and for a longer use. The word 'chammanthi' means 'chutney'. And the word 'podi' means 'powder' (in Tamil & Malayalam).
     Chammanthi podi is a roasted coconut spice chutney powder and every home has a stock of their favourite variation and version of it. In the earlier days it used to be prepared in the traditional stone mortar and pestle, ( 'Ural'  and 'Ulaka'). This method of preparation adds exceptional taste to the chammanthi podi, by bringing out the natural oils of the ingredients, which is not possible, when prepared using a dry mixer. No mortar & pestle - No worries, I usually use my mixer for this recipe.  A bit of compromise in this busy world!!!
     This recipe of Unakka Chemmeen Chammanthi Podi, a spicy condiment prepared with Dry Shrimps is the same version of Chammanthi Podi, but we add roasted dry shrimps along with other ingredients, which gives a unique taste and flavour from the dried shrimps.  If you are a lover of dried-fish, then this Unakka Chemmeen Chammanthi Podi is surely going to appease your taste buds.  This same Chammanthi Podi can be converted into a slightly wet version of Unakka Chemmeen Chammanthi too.  But that cannot be stored for a longer period of time.
     The first time I tasted this Unakka Chemmen Chammanthi Podi was in Grand Hotel, Cochin.  The taste of this podi took me off-guard. With all major curries and side dishes, the taste of Unakka Chemmeen Chammanthi Podi was so overwhelming, that I felt, I can have an extra serving of rice just for this. I still make sure to ask for this Chammanthi Podi whenever we dine at the place.




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Cuisine - Kerala (South Indian) 
Recipe Type - Spice Powder
Spice Level - Medium
Difficulty - Easy
Yields - 2-21/2 Cups
Author - SM

Preparation Time - 5-10 Minutes
Cooking & Grinding - 5-10 Minutes


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HOW TO MAKE UNAKKA CHEMMEEN CHAMMANTHI PODI/DRY SHRIMP POWDER 

 

INGREDIENTS :

Dried Shrimps /Unakka Chemmeen - 1 Cup
Dried Coconut Powder - 1 Cup
Dried Red Chillies  - 15 Chillies
Shallots - 8-10 Nos.
Curry leaves - 2 sprigs
Tamarind - Small lime size
Salt - to taste



METHOD :

  • Remove any impurities from the dried shrimps.
  • Wash the dried shrimps under running water, rinse them 2-3 times.
  • Drain out all the excess water and let it dry thoroughly.
  • Spread it on a paper towel for at least half an hour, so that all the water is dried 
  • up.
  • Dry roast the shrimps to a golden brown colour and keep it aside.
  • Dry roast Coconuts, Shallots, Dry Red Chillies and Curry Leaves until the Coconut turns into golden brown colour.
  • Finally, add Tamarind Paste along with a dash of Salt to the above and fry them until dry.
  • Let it cool and grind it into a fine powder.
  • Keep Unakka Chemmeen Chammanthi Podi in an air tight container at room temperature or in a refrigerator.



NOTES : 

  • Dried shrimps will have fine sand in it, so clean it well.
  • Can use fresh or frozen Coconut. If using fresh ones, make sure your roast them well.
  • Adjust the number of dry red chillies according to suit your spice level.
  • Fry all the ingredients on a low flame, only then, the ingredients would be dry, aromatic and will last longer.
  • Store Unakka Chemmeen Chammanthi Podi in a sterilized container and in a place which is moisture free.
  • This would increase the shelf life of the dish.
  • This can stay fresh for at least for two months.
  • Can store Unakka Chemmeen Chammanthi Podi in refrigerators too.





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