Unakka Sravu Chammanthy (Dried Shark Chammanthy)

Course: Main Course

Cuisine: Indian, Kerala

For the rice gruel:
2 cups broken red rice; washed well soaked for 30 minutes and drained
Salt to season
5 cups water
For the dry shark chammanthy:
150 gm Dried shark pieces soaked in water for 1 hour (this is done to remove excess salt)
1 tsp red chilli powder
½ tsp turmeric powder
2-3 green chillies
4-5 shallots crushed coarsely
1 cup freshly grated coconut
1 tbsp coconut/vegetable oil
For the chilli pappadoms:
½ pack of Indian pappadoms
1 tsp kashmiri chilli powder
3 garlic cloves crushed
A handful of curry leaves
Vegetable oil to fry the pappadoms

To prepare the rice gruel;
Bring the water to boil, season with salt and add the broken rice; Cook till the rice is done.
Gruel has a porridge like consistency but if you want to, add more water for a thin broth like consistency.
After serving in a bowl, stir through a tsp of hot ghee to enhance flavour.
To prepare the shark chammanthy:
After soaking for the required time, remove the shark pieces and pat dry.
In a pan, heat oil and add the shark pieces along with red chilli and turmeric powder.
Lightly fry for 10 minutes, remove and cool. Grind to a coarse consistency
Heat the same pan and return the ground shark along with the rest of the ingredients. Toss through on medium heat for 5 minutes and remove.
No salt is required as the shark will have enough salt but taste and season if necessary.
To prepare chilli pappadoms:
Heat oil in a deep pan.
Cut the pappadoms into strips using a scissors
Fry the pappadoms in oil and keep aside to drain.
In another pan, heat 1-2 tbsp oil and add the garlic and curry leaves.
Saute for a few minutes, remove from heat and add the chilli powder.
Add the fried pappadoms and toss through.