Chemmen Ulli Theeyal Recipe - A Guest Post by Remya Sean

It is a guest post on my blog this time from Remya of Remmy's Kitchen. Blogging introduced good friends to me and she is one such friendly sister I got through blogging. She is a simple and lovely person. I love the way she explains her recipes and the wide collection of recipes she has. I like her Kerala style non vegetarian recipes very much. Some of the recipes which I enjoyed are Chicken Dum Briyani, Mutton Curry and my very favorite Banana Fritters.

I am happy that she instantly accepted my request for a guest post and having come out with a Kerala recipe I am much more delighted! Thanks sis:) 

Remmy's kitchen is a well explained blog of amazing collection of Kerala recipes! Do check her blog if you haven't!!!

Love,
Sooriya / Ree :)

To Remya....

It is my first guest post for my lovely friend Ree. To tell about Ree..she is a friendly person and who is always ready to give help and suggestions. She is from a family which owns a restaurant..so you can see a lot of restaurant style recipes and chettinadu recipes on her blog..

Chemmen ulli theeyal/prawn  and shallots in roasted coconut gravy is a traditional Kerala recipe.This is a simple curry but delicious and you can have it with steamed rice or puttu or even with dosa idly etc.We can make theeyal with veggies too..Hope you all like this recipe...

CHEMMEN ULLI THEEYAL RECIPE

Ingredients:

• Prawn : 1/2 kg
• Shallots / small onion ( sliced ): 3/4 cup
• Kashmir chilly powder : 1 tsp
• Turmeric powder : 1/4 tsp
• Coconut pieces : 1/2 cup
• Fish tamarind / coccum : 3,4 small pieces
• Curry leaves : 3  springs
• Coconut oil
• Salt

To roast and grind :

• Grated coconut : 1 cup
• Shallots : 5
• Ginger (chopped) : 1/2 " piece
• Coriander powder : 2 tsp
• Kashmir chilly powder : 1 tbsp (up to your spice level )
• Curry leaves : few

Method :

1. Clean ,de vein and wash the prawn.Keep it aside. Soak the fish tamarind pieces in water and heat a pan with oil. 

2. Add grated coconut,chopped ginger, shallots and curry leaves. Fry it well till it turn light  golden brown colour. Take care not to burn the coconut mixture while roasting. Stir it continuously and keep the flame in simmer mode. Now add coriander powder and chilly powder. Mix it well and switch off the flame.Let it cool.

3. Now grind it in to smooth paste with 1/4 cup of water.(if need add more water).Keep it aside.

4. Heat a clay pot with oil. Add sliced shallots and saute it well. 

6. Now add coconut pieces and curry leaves. Saute it well and add chilly powder, coriander powder and salt.

7. Add 1 cup of water and cook it in medium flame. It will take maximum 5 minutes. Add this ground coconut paste in to it. If need add 1 cup of water. Mix it well and add fish tamarind too.Let it boil. Keep the stove in simmer mode and close the clay pot with its lid. When the curry reaches the right consistency switch off the flame and add curry leaves and 2 tbsp of coconut oil.

Delicious chemmeen theeyal is ready to serve!!!! 

Notes:

• Over cooking will make prawn rubbery.
• Use coconut oil and clay pot for cooking which will enhances the taste.