Unakka Chemmeen – Muringakka Theeyal / Dried Prawns – Drumstick Theeyal


1 cup dried prawns
2 drumsticks, cut into pieces
1 1/2 cup grated coconut
1 1/2 tsp + 1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp fenugreek powder
gooseberry sized tamarind
1 medium onion, chopped
3-4 green chillies, slit
1 medium tomato, chopped
2 sprig curry leaves
1/2 tsp turmeric powder
salt to taste
1/2 tsp mustard seeds
4 shallots, sliced
2 dry red chillies
coconut oil, as required


  1. Clean the dried prawns and wash it and drain in the strainer.
  2. Heat a pan and dry roast it for few minutes till crispy and keep it aside.
  3. Soak tamarind in little water, extract its juice and keep it aside.
  4. Heat 1 tsp oil in a pan and add grated coconut and roast until it turns brown.
  5. Reduce the flame and add 1 1/2 tsp chilli powder, coriander powder and fenugreek powder and mix well.
  6. Switch off the flame and keep it aside to cool. Then grind to a fine paste and keep it aside.
  7. In a pan, cook the dried prawns along with chopped onion, drumsticks, green chillies, tomato, curry leaves, 1/2 tsp chilli powder, turmeric powder, salt and enough water for about 20 minutes.
  8. Add the tamarind extract and mix well. Bring to a boil and add the ground coconut paste and mix well.
  9. Cook on medium – low flame for about 6-8 minutes. When it boils well, remove it from the flame.
  10. Heat 2 tsp coconut oil in a pan and splutter mustard seeds. Add dry red chillies, sliced shallots and curry leaves and fry until shallots turn brown.
  11. Pour this seasoning over the curry and keep it covered for 10 minutes.. Mix well and serve with rice..

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