Unakka Chemmeen Chammanthi (Dry prawns)
Unakka Chemmeen Chammanthi (Dry prawns)

Chammanthi – Made from from coconut is a very known and popular side dish in Kerala. It can be made in different ways with different spice combination. Chammanthi has a hot and tangy taste, hotness can be given by red chilly powder/ green chilly/ eye bird chili (Kanthari mulak) and sourness can be given by tamarind/ raw mango/ irumban puli.

In olden days Chammanthi was made in “Ara kallu” – 1 flat and 1 cylindrical stones for making smooth pastes for curries. And it gave good taste to Chammanthi than it is ground in electrical mixers.

Unakka chemmen (dry prawns) added with Chammanthi gives a nice flavour and is best with rice.

Best combination

  •  Rice
  •  Kappa puzhukk (Cassava)
  •  Chakka puzhukk (Jackfruit)

Unakka Chemmeen Chammanthi | Kerala Style Roasted Dry prawns Chutney

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Serves: 4 Prep Time: Cooking Time:


  • 1. Dry prawns - 1/4 Cup
  • 2. Coconut - 1/2 Cup - Grated
  • 3. Shallots - 2 Tablespoon - Chopped
  • 4. Garlic - 1 Teaspoon - Chopped
  • 5. Dry chilly - 4 Nos (Soaked in water)
  • 6. Red chilly powder - 2 Teasponn
  • 7. Curry leaves - 4 leaves
  • 8. Salt - To taste


  1. Dry roast prawns and cool it down.
  2. Grind all ingredients without adding water.
  3. Serve with kappa/ rice.