Kerala Chemeen Theeyal


Kerala Chemeen Theeyal

Deliciously the Naadan style Chemmeen/shrimp/prawns
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 4 people



  • Firstly, place the kudam puli in water for half an hour. Then clean the chemmeen thoroughly.
  • Place a frying pan on low flame and fry the grated coconut till it becomes brown in color.
  • Add coriander powder, chilly powder and turmeric powder and fry till the raw smell disappears.
  • Allow it to cool and then grind it with little water in the grinder and keep it separate. Note:- Its always better to prepare theeyal in Mannchatti.
  • Place the mannchatti on the stove and allow it to heat.
  • Pour 2 tbspoon of coconut oil.
  • Once the oil becomes hot, add the mustard seeds and allow it to splutter.
  • Add fenugreek seeds and fry it till it become a bit brown in color.
  • Add the small onions (shallots/cheriya ulli) and saute it.
  • Add the slit green chillies and thinly chopped ginger and sautT, next add the whole garlic to it and sautT it properly.
  • Add slit tomatoes and mix it thoroughly till the tomatoes get smashed.
  • Add kudampuli to it and mix it well.
  • Once done add the chemmeens and mix it well.
  • Add the grounded paste with required water and allow it to cook with closed lid.
  • Please note that the theeyal should be little thick, so don¦t add more water to it!!!!
  • Once cooked, cut one tomato and insert it into the theeyal.
  • Add curry leaves and pour a little coconut oil over it.
  • :-That makes your Chemeen theeyal ready to serve.
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