Take the dried prawns and roast in little oil (preferably sesame oil) and then powder it coarsely, adding pinch of salt.

Fry grated coconut, red chillies, chopped onions, ginger, tamarind, fenugreek, curry leaves to light golden brown.

Add salt and fry for another 2 minutes preferably on slow / medium flame.

Once the mixture cools, grind to a coarse(like the sand) texture and now mix the coarsely ground prawns to this mixture.

One can spin again in the mixer to mix all together very well.

:- Serve with rice, pappad and dhal.

:- You can also serve with Kanjhi(Rice gruel) especially during fever.

:- It can stay upto 3 months, if stored in an airtight container.