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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.