Monday, September 8, 2014

Chemeen pathiri/Chemeen ada

Chemeen pathiri

Hey friends, hope you all had a great Onam as we did. This year is very special to us as it marks our new home buy and we were busy settling down past few weeks and hence the silence here. Finally we are done and is having a great time. This year we celebrated onam like how we all did in our childhood, all friends got together at one place and everyone was a part of the celebrations. Ladies were cooking while men and kids played games and we had lot of fun that brought back a lot of memories…and the aftermath to all those sweet goodies is todays recipe, something easy yet delicious and a crowd pleaser!!!!!Enjoy…


1. Shrimp/chemeen 1 cup (I used salad shrimp)
2. Coconut oil 1 tsp
3. Ginger garlic paste ¼ tsp
4. Red chilly powder ¼ tsp
5. Turmeric powder 2 pinches
6. Fennel seed powder 2 pinches
7. Salt as needed

Wash and clean the shrimp and set aside.

In a pan, heat oil and add the shrimp, saute for 5 minutes at medium flame. Now add all the other ingredients listed above and incorporate well. Cook this for 10-12 minutes and remove from flame. Set aside.

1. Red onion 1 small, finely chopped
2. Green chilly 1, finely chopped
3. Garam masala ¼ tsp
4. Fennel seed powder 2 pinches
5. Red chilly powder ¼ tsp
6. Coconut oil 2 tsp
7. Curry leaves a few
8. Salt as needed


  • Heat oil in a pan and saute onions until golden brown.
  • Next add the green chilly and curry leaves and saute for 1 minute.
  • Add all the powders and mix well, cook until raw smell from the powders are completely gone.
  • Now add the shrimp and saute at medium heat for 10 minutes or until dry.
  • Remove from flame and set aside.

Chemeen masala

For the ada:

1. Roasted rice flour 1 cup (you can use idiyappam podi)
2. Salt as needed
3. Water 2 ½ cups
4. Oil 1 tsp
5. Banana leaves/parchment paper

Bring water to rolling boil, add salt. Now add water little by little to the rice flour until it forms to a dough, stirring continuously using a wooden spatula. Allow this to cool for some time and knead well with your hands. Make medium to large sized balls with the dough. Place each ball on the banana leaf and flatten them thinly on to the leaf with your fingertips. Dip your fingertips occasionally in water as it helps the flattening easy. Place a tablespoon or two of the shrimp masala onto one side of the dough. Fold the leaf from the other side and seal edges. Set aside. Repeat the same with the rest of the dough. Steam cook for 20-30 minutes in an idli cooker or steamer. Switch off flame and take the ada outside and allow to cool for 10-12 minutes before serving. You can either serve it on the banana leaf itself or take it off onto a plate ..Serve warm…

flatten the rice balls thinly on to the leaf

Place a tablespoon or two of the shrimp masala onto one side of the dough

Fold the leaf from the other side and seal edges









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