Thursday, March 27, 2008

Dry Prawns/Galmbaychi Chutney

Back home, we prepare this chutney especially on Ash Wednesday and Good Friday. We serve this chutney with Kanji/Pez. I prepared this chutney on Good Friday.


100 g dry prawns
1/2 fresh coconut (roast)
4-5 dry red chillies
1/2 tsp jeera
1/2 tsp turmeric powder
salt to taste
little tamarind


Clean and roast the dry prawns. Grind masala with red chillies, jeera, turmeric pwd, tamarind, salt and very little water. Once the masala is ground, add the roasted coconut for the last round of grinding. Remove from the grinder. Mix the roasted dry prawns. Chutney is ready to be served. Enjoy!

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