Dry Prawns Sambol/Chamandhy and Mutton Curry
Today I thought I must introduce another one of my kitchen helpers especially during an S.O.S moment which I endured today...
I was so spirited to get going with my Chamandhy/Sambol, cleaned my grinder and was just getting all the stuff organized beside it...Alas! the power goes off. So, guess who comes to the rescue...Ok, I thought I could work out my forearms and wrists in this way...so took out the hero(the mortar n pestle) of the day, cleaned it up and tossed in a fistful of grated coconut, a pinch of turmeric, finely chopped green chillies (2), dry shrimps -two tbsp, two dry red chillies, salt to taste, half a tsp of lime juice and slowly pound the entire stuff coarsely and patiently. Once it starts to get beaten up, add a tbsp of roasted peanuts. Crush them all coarsely, add a few torn curry leaves/cilantro. You have your sambol.
It can be done by applying pressure with your hands as well...but do crush the dry shrimps well! Do not make a paste!
I was so spirited to get going with my Chamandhy/Sambol, cleaned my grinder and was just getting all the stuff organized beside it...Alas! the power goes off. So, guess who comes to the rescue...Ok, I thought I could work out my forearms and wrists in this way...so took out the hero(the mortar n pestle) of the day, cleaned it up and tossed in a fistful of grated coconut, a pinch of turmeric, finely chopped green chillies (2), dry shrimps -two tbsp, two dry red chillies, salt to taste, half a tsp of lime juice and slowly pound the entire stuff coarsely and patiently. Once it starts to get beaten up, add a tbsp of roasted peanuts. Crush them all coarsely, add a few torn curry leaves/cilantro. You have your sambol.
It can be done by applying pressure with your hands as well...but do crush the dry shrimps well! Do not make a paste!
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| The Mutton curry recipe will be added tomorrow...Can you wait patiently? |
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