3-4 ambazhanga / hog plums
1/2 cup dried prawns / unakka chemmeen
1 cup grated coconut
5-7 dry red chillies, adjust to your spice level
3-4 curry leaves
salt to taste
- Chop hog plums into small pieces and keep it aside.
- Heat a pan and dry roast cleaned dried prawns along with dry red chillies for 3-4 minutes on low flame.
- In a blender, add the roasted dry red chillies, dried prawns, chopped hog plums, grated coconut, shallots, curry leaves and salt and grind together into a coarse mixture.
- Shape the ground mixture to a ball and serve with rice or kanji…