Preparation time : 15 minutes
Cooking time : 10 minutes
Serves : 4 members
Description:
I was gifted a bag full of these dried small prawns. I have never ever made any thing with these but have eaten a lot at my grand mothers home. Wanting to make use of these beautiful tiny dried prawns. I recollected eating a powder made with dried prawns in calicut at a restaurant that’s famous for its fish sadhya ( meal’s ). I shamelessly kept asking the waiter to serve me the podi more than three times. It was perfectly powdered with the right amount of spice, sourness and salt. I tried to replicate the same using ingredients every add for Maldives dried fish ( maasi ) edichathu at home with an addition of tamarind, garlic and curry leaves. Here I made sure to roast all the ingredients too. Made the powder and tasted it. It was in fact even better than what was served to me in calicut.
Ingredients
Ingredients | Quantity |
|---|---|
| Dry Prawns / podi eraal karuvadu | 1 cup |
| Grated Coconut | 1 cup |
| Dried Red Chillies | 6 or 8 |
| Small Onions | 4 |
| Garlic flakes | 4 |
| Curry leaves | half hand |
| Tamarind | Small gooseberry size |
| Salt | to taste |
| Coconut oil | 2 teaspoon |
Method:
- Wash the dried prawns well under running water, rinse them 2-3 times, drain out all the excess water and let it dry thoroughly. Spread it on a paper at least half hour before you cook.
- Heat coconut oil and roast prawns to a golden brown for five minutes. keep it aside.
- Again roast dry red chillies until they puff up. Remove and roast grated coconut with garlic,shallots and curry leaves till the coconut turns golden brown in colour and curry leaves turn crisp in low flame. Do it in low flame otherwise coconut will not be crisp and brown.
- Now add tamarind and salt, mix well, cool completely.
- Podi eraal karuvadu is ready. Serve it with Idli, Dosa, rice or Chapati as a side dish.
