Chemmeen thiyyal or konch thiyyal or prawns thiyyal is one of the favorites of Malayalis. In addition to the prawns, the main ingredient for this dish is small onion or Ulli. It is a prawns dish served with spicy coconut gravy. It is one of our favorites. It is an ideal side dish for rice, roti, puttu (funnel cake), kappa, etc…

Chemmeen Thiyyal Prawns

Ingredients:

  • Small prawns – 250 gms
  • Small onion – a handful (cubed)
  • Drumstick – 1 small, cut into 11/2” piece
  • Green chilly – 3 no’s (cut into 2 piece)

Seasoning:

  • Coconut oil – 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Red chilly, dried – 2 no’s, halved
  • Curry leaves – 1 sprig

Masala:

  • Coconut scraped – a handful
  • Turmeric powder – 1/4 tsp
  • Tamarind – 1 tsp
  • small onion – 2no’s, chopped
  • Cumin seeds – 1/8 tsp (half of the 1/4 tsp)
  • Red chilly powder – 2 tsp
  • Coriander powder – 1 tsp
  • Curry leaves – 2 sprigs

Method of Preparation:

  • Prawns shelled and deveined, wash and keep aside
  • Roast all the items except red chilly powder and coriander powder with little coconut oil until it is brown in color over simmer
  • Stir in red chilly and coriander powder after removing the pan from the stove
  • Grind to a fine paste with little water and keep aside
  • Heat coconut oil in a earthen ware or a wok, crackle mustard seeds, red chilly halved and curry leaves
  • Add  small onion cubes, drumstick pieces and green chilly, sauté with salt to taste, until the oil separates
  • Stir in masala paste and salt to taste and bring to boil
  • Add prawns, cover and cook for 3-4 mins, after that keep the lid half covered and cook for 2-3 mins over simmer until the prawns curl

Remove from stove and serve it when it is cooled to the room temperature.

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