Ingredients:

150 gm kovakka / ivygourd
50 gm dried prawns / unakka chemmeen
1 cup grated coconut
3 shallots
1/2 inch piece ginger
1 tsp chilli powder
1/4 tsp coriander powder
1/2 tsp turmeric powder
3 green chillies, slit
2 kudampuli / gambooge, cut into pieces
1 sprig curry leaves
salt to taste
1 tbsp coconut oil

Preparation:

1. Clean the dried prawns, wash it and drain the water. Then dry roast at low-medium flame till its colour changes and crispy. Keep it aside to cool.
2. Wash and chop kovakka into pieces.
3. Crush together grated coconut, shallots, ginger, chilli powder, coriander powder, turmeric powder adding little water.
4. In a clay pot/ pan, add the crushed mixture, chopped kovakka, dried prawns, green chillies, kudampuli, curry leaves, salt and about 1-1 1/4 cup of water and mix well.
5. When it starts to boil, cook covered on medium-low flame . Adjust the salt.
6. Then cook uncovered till almost all water has dried up. Add coconut oil to this and mix well.
7. Switch off the flame and serve with rice…

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