Dry chutney powder is a good accompaniment with idli,dosa or even with rice. To take it to the next level in taste, this chutney powder with dry prawns will do the trick. I have seen many people who do not like dry fishes. This dish is for other group. At my home everybody likes it. Here I am trying my level best to get the same great taste as my grandmother used to prepare it.
Dry prawns - 1 cup
Dried coconut powder - 1 cup(you can use fresh or frozen shredded coconut)
Garlic - 5 to 6cloves
Curry leaves - 2 sprig
Tamarind- Small Amla sized ball
Chilli powder - 2 tbsp(I used kashmiri chilli powder)
Salt - to taste
Dry roast prawns to a golden brown and keep it aside. Again dry roast coconut with garlic and curry leaves till the coconut turns golden brown in color and curry leaves turn crisp. Do it in low flame othewise coconut will not be crisp and brown. If you are using fresh or frozen coconut, make sure that it is well browned and crisp. At the last minute of browning , add tamarind, salt and chilli powder to coconut and mix well.Allow all the things to heat up.
Switch of stove and mix it with roasted prawns. Let it cool and grind to a powder using a mixer or coffee grinder. Chutney powder is ready. Keep it in an air tight container at room temperature. It can stay fresh at least two months. You can serve it with idli, dosa, rice or even with chappathi.