Unnakka Chemmen Curry

Ingredients

1/3 cup Unnakka Chemmen washed

2 Tomatoes cut one into long 8 pieces

1 Green Chilly split halves

¼ inch Ginger chopped

6 Shallots cut thin

2 stem Curry Leaves

1/2 tsp Turmeric Powder

1 tsp Chilly Powder

2 tbsp Coconut Oil

1/2 cup Grated Coconut blend to fine paste

3 cup Water

¼ tsp Fennel Powder

¾ tsp Salt

Directions

In a pan, roast unnakka chemmen until water is evaporated.

Then add ½ tbsp coconut oil and continue roast until chemeen start to get crisp.

In a manchatti, add ¼th of shallot, ginger, chopped tomatoes, ½ of curry leaves, turmeric powder, chilly powder, salt, roasted unnakka chemmeen, coconut paste, ½ tbsp coconut oil and mix really well with hand.

Add water and mix evenly.

Allow the mix to cook in flame for 10 to 15 minutes and occasssionally stir every 5 minutes.

Meantime, heat 1 tbsp coconut oil in a pan.

Then add rest of curry leaves and shallots until shallot turns to light brown.

Remove shallot from flame add fennel powder and roast for 1 minute with the heat of the pan.

Once unnakka chemmeen is cooked, add roasted shallot mix in top and then close the manchatti, remove from heat and rest for 10 minutes.

Thakkali unnakka chemmeen curry is ready to serve.

Notes

Instead of unakka chemmeen, you may use unakka netholi as well. Only difference are

1. You need to wash netholi 3-4 times and soak in warm water for 10 minutes.

2. Also add half a gooseberry size tamarind along with coconut when you make paste.