Sunday, April 29, 2012

Chemeen Vattichathu

God's own country's chemeen vattichathu is an ideal curry for rice, chappati or anything else and is a specialty of Kerala.

1. Medium sized chemeen (prawns) 1 cup
2. Coconut oil
3. Mustard 1/2 teaspoon
4. Fenugreek 1/4 teaspoon
5. Chopped Ginger 1 teaspoon
6. Chopped finel Garlic 1 teaspoon
7. Chuvanulli (small onion) 1 cup
8. Chopped tomato 1/2 cup
9. Thich tarmarind paste 1 cup
10. Salt to taste
11. Coriander leaves, curry leaves chopped
12. Chilly powder 2 tablespoon (Kashmir chilly would be preferred)
13. Turmeric 1/4 teaspoon

To heated coconut oil, add mustard seeds, fenugreek and then chopped ginger, garlic and saute. Then add chopped chuvanulli and saute for some time. After that, add tomatoes and saute for some time. After it comes to a paste like consistency add all the 12 ingredients. Then pour tamarind paste and a little water. Add chemeen too. After it comes to a boil add needed salt. After the chemeen is cooked and the gravy starts thickening, add coriander leaves and curry leaves. Spread a dash of coconut oil on top of it finally. Chemeen vattichathu is ready to be served.
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