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GOK #34: Chemmeen/Konju Theeyal

GOK #34:  Chemmeen/Konju Theeyal
Theeyal is yet another famous delicacy in Kerala cuisine. Today we have prawns and shallots cooked in roasted coconut gravy which is simply delicious with plain rice and pappadams.  So do give it a try and enjoy!

Cleaned prawns - 1 cup
Sliced shallots (Kunjulli) - 15 nos
Slit Green Chilly- 6 nos
Sliced Coconut - ¼ cup
Grated Coconut- 1 cup
Red Chilly Powder - 2 tsp
Coriander Powder- 2 tsp
Turmeric Powder- ½ tsp
Fenugreek Powder (Uluva) - a pinch
Tamarind - a small lime size
Curry Leaves - a few
Salt to taste
Coconut Oil - 2 tsp

Heat 1 tsp of oil in a pan and add grated coconut and saute till brown.

Add chilly powder and coriander powder and stir for a few minutes.

Remove from fire and allow to cool.

Grind it to a fine paste.

Soak tamarind in water.

Heat oil in a pan.

Add sliced onions, green chilly and saute.

Add prawns, sliced coconut, turmeric Powder, tamarind, salt and water,let it cook.

Add coconut paste and let it to boil till the gravy thickens and oil seperates.

Remove from the fire and add curry leaves.

Sprinkle fenugreek powder and mix well.

Recommended Combination: Serve hot with rice. chappathi, dosa, appam, puttu or pathiri.

Courtesy:  Sudesh Karayi