Dry Fish Chammanthi is an all time favorite of the Malayalee community and an indispensable and life saver dish of hostelites and bachelors. Dry Fish Chammanthi tastes perfect with gruel or ‘kanji’. This is one of the most easiest dry fish based side dish that requires very little ingredients. What makes Dry Fish Chammanthi unique and special is the salty and spicy flavor that resembles a hot pickle. When you have exhausted all curries and stir fries, this chammanthi dish will come to your rescue and you can enjoy your noonday bowl of hot rice. Even with idli and dosa this Unakka Meen Chammanthi tastes good. For preparing the dish, we first fry the dry fish and later grind it coarsely. Do not grind it finely and lose the rough texture. Later the dry fish mixture is mixed with fried onions and powdered chilli. Add some curry leaves for flavor and Dry Fish Chammanthi is ready in minutes.
You can store Dry Fish Chammanthi in refrigerator and will last for weeks. Working mothers who are busy with work will find the dish quite useful. One important point to note is to be very careful while adding salt. Dry fishes are salty and you need to add just a pinch of salt to onions. That much salt is enough and you can enjoy your lip smacking Unakka Meen Chammanthi. There are variations to this chammanthi and some use grated coconut. In this recipe, I have not used coconut and that’s the specialty of this chammanthi. I can guarantee that it stays fresh for weeks. This is an economical dish and is very useful for those who are not capable of buying fresh fish yet they yearn for the fishy flavor in their food. You can explore a well detailed Dry Fish Chammanthi here.