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Monday, 28 August 2017

Vazhapindi - Unakka Chemmeen Theeyal / Banana Stem and Dried Prawns Theeyal


1 cup vazhapindi/ banana stem, chopped
1/4 cup dried prawns/ unakka chemmeen
2 onions, chopped
1 cup grated coconut
1/4 tsp turmeric powder
8-10 shallots, sliced
3 garlic cloves
5-6 pepper corns
2 sprig curry leaves
1 tbsp coriander powder
2 tsp chilli powder
gooseberry sized tamarind
1/2 tsp mustard seeds
salt to taste
1 tbsp oil

  1. Cut the banana stem into rounds and pull the fibre from the edges using fingers and remove them. Then chop into small pieces and soak them in water till you use.
  2. Clean the dried prawns and wash it and keep it aside. Soak tamarind in little water, extract its juice and keep it aside.
  3. In a pan, roast grated coconut, shallots, turmeric powder, garlic, pepper corns and 1 sprig curry leaves till brown. Then add chilli powder and coriander powder and mix well.  
  4. Switch off the flame and allow it to cool and then grind it to a smooth paste adding little water and keep it aside.
  5. Heat oil in a pan and splutter mustard seeds. Add 1 sprig curry leaves and chopped onion and saute well.
  6. Add chopped banana stem and dried prawns to this and saute well till it turns soft and gets cooked.
  7. Then add ground coconut paste, tamarind extract, salt and enough water , mix well and allow it to boil for few minutes till the gravy thickens.
  8. Remove from the flame and serve hot with rice, pathiri etc...

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