Ingredients:

1 cup dried prawns / unakka chemmeen

8 dry red chillies

2 cups grated coconut

1 inch piece ginger, finely chopped

5 shallots, chopped

3-4 sprigs curry leaves

small gooseberry sized tamarind, cut into pieces

3/4 tsp salt

Preparation:

1. Heat a pan and dry roast the dry red chillies at medium flame till it turns brown ( Don't burn ) and keep it aside.
2. Then dry roast the cleaned dried prawns at medium flame for 6-7 minutes and remove to a bowl.
3. In the same pan, add grated coconut, ginger, shallots, tamarind and curry leaves and roast at low-medium flame, stirring continuously till the coconut turns golden in colour.
4. Add roasted dried prawns, dry red chillies and salt into this and mix well and switch off the flame.
5. Let it cool down and then grind together in a blender to a coarse powder.
6. Keep it in an air tight container. Serve with rice, idli, dosa....