Dry Shrimp Chutney Recipe | How To Make Mangalorean Dry Fish Chutney | Yetti Podi Recipe By Sneha 

Learn how to make Dry Shrimp Chutney at home with Sneha Nair only on Get Curried.
Why stick to the regular chutneys, when you can make delicious and yummy dry shrimp chutney at home, that too in quick and easy steps So watch and learn how to make Dry Shrimp Chutney with chef Sneha Nair only on Get Curried
Dry Shrimp Chutney Ingredients:
25 gms dried baby shrimp
25 gms dry regular shrimp
1 cup of grated coconut
2 tsp of coconut oil
1 chopped onion
5-6 garlic cloves
6 dry red chillies
few curry leaves
tamarind water and pulp
salt
Method:
Roast the dried baby shrimp and the regular shrimp on a pan and add it to the mixer jar.
Dry roast freshly grated coconut and add it to the same jar as the shrimp. Grind these together.
In a pan add some coconut oil, onion, garlic, dry red chillies, curry leaves and stir them.
Add the onion mixture to the ground shrimp and coconut. Add tamarind water and some pulp to this mixture.
Grind these together but make sure the mixture does not turn into a ver fine paste.
Add some salt and the Dry Shrimp Chutney is ready to be served!.
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What Is Dried Shrimp?
Dried shrimp are shrimp that have been sun-dried and shrunk to thumbnail size. They are used in many East Asian, Southeast Asian and South Asian cuisines, imparting a unique umami taste. A handful of shrimp is generally used for dishes. The flavors of this ingredient are released when allowed to simmer.In India, it is used in the cuisines of Odisha, Konkan, Andhra & Tamil Nadu region of India. There are several varieties for e.g.:- in Tamil Nadu it is called as chenna kunni In Andhra, It is called royya pappu. Nagayalanka in Diviseema is famous for royya pappu in Andhra.
javla: made from a tiny species of shrimp called karandi, which is typically dried head and shell on and consumed whole, sukat:, made from a larger species of shrimp which is typically dried with the head and shell on and consumed after the head and legs are trimmed
soda: a larger variety which is dried after it is shelled.
It is hydrated and shelled and added to dosakai(type of cucumber) and egg plant dishes. It is also used to flavor rasam Or coconut curry in konkan.
In Sri Lanka, dried shrimp is the main component of koonisso mallum also known as pol mallum, a popular dish in the country.