Wednesday, September 12, 2012

Dry Shrimp Chutney(Podi Yetti Chutney)

Dry Shrimp Chutney is a delicacy of Mangalore and the surrounding villages and is best savored with Toddy or with Congi. Tuluvas of Coastal Karnataka formulated this chutney especially when fresh seafood is not available. My memory goes back to my childhood days in the late Sixties as I can smell the distinct aroma of this chutney.

Nearby in the neighborhood, we had Bunt friends who used to make dry fish chutneys in rainy season. I still remember the aroma of chutney prepared with Nungel Balyer(dry shark) and Podi Etti(dry shrimp) with steaming hot boiled rice congi, where I used to drool over that as our young friends satiated their hunger after tiring game of Mara Manga, Lagori and Kutti Donne.

Dry Shrimp - 100Gms
Grated coconut - 1/2
Red Short Chillies - 4-6
Red Long Chillies - 2-3
Garlic 4-6cloves
Tamarind - A small ball made into pulp
Onion - 1 small
Salt - To taste
Oil - 1/2 tsp

1. Clean and dry roast the shrimp till it gives out good aroma. Dry roast the grated coconut slightly.
2. Roast the chillies, garlic and onion slices slightly with oil.
3. Grind all the masala ingredients coarsely, crush the roasted shrimp and mix with the chutney. Check for salt and serve with red rice congi or fish curry rice.


Anonymous said...

Nungel Ettida Chutney, bait Aritta nuppu bokka daal saar...heaven!

Rajanikanth Shenoy, Kudpi said...

Nicely put it! Thanks.


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