INGREDIENT FOR DRY PRAWNS CHUTNEY
Dry coconut – 250 gms [powdered]
Dry prawns – 250 gms
Red chilies – 10
Salt to taste
Oil – 2 tbsp
Curry leaves – 1 strand
METHOD OF PREPARING CRY PRAWNS CHUTNEY
Heat oil in a pan, and put dry coconut, dry prawns curry leaves and red chilies and fry for 5 – 7 minutes.
Grind all the ingredients without adding water.
Keep the prawn’s chutney powder in an air tight container. [Can be kept for fifteen days to one month]
Serve with steamed rice, or fried rice.
Dry coconut – 250 gms [powdered]
Dry prawns – 250 gms
Red chilies – 10
Salt to taste
Oil – 2 tbsp
Curry leaves – 1 strand
METHOD OF PREPARING CRY PRAWNS CHUTNEY
Heat oil in a pan, and put dry coconut, dry prawns curry leaves and red chilies and fry for 5 – 7 minutes.
Grind all the ingredients without adding water.
Keep the prawn’s chutney powder in an air tight container. [Can be kept for fifteen days to one month]
Serve with steamed rice, or fried rice.
