Unakka Chemmeen chamanthi (Dry shrimp Chamanthi)

This side dish made with dry shrimp and coconut adds a special flavour to your meal. Best had with rice porridge (kanji).
In the picture above, the chamanthi is served with Biriyani, Raita, papad and pickle.

Ingredients:
1/2 cup dry shrimps (unakka chemmeen)
1 cup grated coconut
1 clove garlic
1 inch piece ginger
4-5 dried red chillies (vattal mullaku)
1/4 onion (or use 4-5 shallots)
few curry leaves
1 lime-sized ball of wet tamarind
Salt to taste
1 tsp Coconut oil

Method:
1. In a pan, dry roast the shrimps till they are brittle to the touch. Keep stirring continuously so that the shrimps don't burn.
2. Remove from heat and keep aside
3. Put a few drops of coconut oil in the pan. Put the dried red chillies in the oil and stir till crisp.
4. Remove from heat and keep aside.
5. Put all the ingredients in a mixer and blend to a fine texture. Try not to add any water.
6. Once ground well, remove from mixer and shape into a ball.

The chamanthi is now ready to serve.