UNAKKA CHEMMEEN CHAMMANTHI PODI / DRY SHRIMP POWDER
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| 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 CupDried 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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