Dried Prawns Chammanthi Podi/Powder

To make Dried Prawns Chammanthi Podi, start by cleaning 50 g of dried prawns. Heat 1 tbsp of oil in a pan, sauté the cleaned prawns until slightly crispy, and set them aside. In the same pan, sauté 7 dried red chillies until their color changes, then set aside. Next, add 15 sliced shallots to the pan and sauté until light brown. Add a small gooseberry-sized piece of tamarind and salt to taste. Turn off the flame and let the mixture cool completely before coarsely grinding it in a mixer jar. Store the powder in a jar and refrigerate.

Dried Prawns Chammanthi Podi is suitable for those following a pescatarian diet, as it contains seafood. However, it is not suitable for vegetarians or vegans due to the use of dried prawns. If you have shellfish allergies, it's best to avoid this recipe altogether. Always check the ingredients for any additional allergens.

Yes, if you want to make a vegetarian version of Chammanthi Podi, you can substitute dried prawns with roasted chickpeas or a mix of nuts like peanuts and cashews. Keep in mind that the flavor will differ, but it can still be a delicious alternative.

To store Dried Prawns Chammanthi Podi, transfer it to an airtight jar and refrigerate it. This will help maintain its freshness and flavor for up to a week. If you want to store it for a longer period, consider freezing it in a sealed container.

Dried Prawns Chammanthi Podi pairs wonderfully with plain rice or kanji (rice porridge). You can also use it as a condiment with dosa or idli for added flavor. It complements a variety of South Indian dishes, enhancing their taste with its spicy and savory profile.