Dry Prawns and Coconut Chutney (Dry)
Dry prawns – 1 cup
Grated coconut – 1 cup
Small onions (Shallots) – 1/4 cup
Dry red chillies – 10 – 12
Curry leaves – 4 sprigs
Chilly powder – 1 teaspoon
Mustard seeds – 1 teaspoon
Tamarind – 1 teaspoon
Salt – to taste
Oil – 2 tablespoons
Wash the dry prawns, drain, and keep aside.
In a pan add 1 tablespoon oil and roast the prawns till the water is absorbed.
Grind the grated coconut, roasted prawns, dry red chillies, tamarind, salt and 2 sprigs curry leaves till well combined. (Do not add water)
In a deep frying pan add the remaining oil, splutter mustard and sauté sliced small onion and curry leaves, till the onions turn golden brown.
Add the ground coconut and prawn mixture to the pan and keep stirring the mixture on a medium flame till all the moisture has evaporated and it forms a dry powder.
Serve with curd and rice.