Chemmeen Kadachakka Theeyal Recipe

Chemmeen Kadachakka- Sheemachakka Theeyal- Grandma Style Traditional Prawns, Breadfruit Roasted Coconut Curry- Konju Varutharacha Curry Recipe

Try this recipe for traditional Kerala style chemmeen Kadachakka/ sheemachakka theeyal. This is a mild spicy delectable combo with prawns and breadfruit. In Kerala kadachakka/ breadfruit is widely cooked and there are many recipes with breadfruit as the star ingredient. Theeyal is a preparation with roasted coconut gravy. So this is the traditional way how my grandma used to make chemmeen kadachakka theeyal and I hope you will enjoy it. Theeyal can be prepared with brinjal, shallots, okra, bitter gourd etc. There are serveral versions and changes from region to region in Kerala, but this is the way my amma and grandma make it. So try this version and post your valuable feedback in comment section, the detailed recipe with step by step cooking pictures follows.

Chemmeen Kadachakka Theeyal

The combination of the prawns and breadfruit in roasted coconut gravy is just fantastic. Theeyal means a burnt dish actually. The shallots theeyal is one of the most popular and used to serve in some part of the traditional sadya menu. In this recipe all spice mixture along with coconut is roasted and ground to a fine paste, then added to tamarind water cooked breadfruit and prawns. Then seasoned with coconut oil and mustard seeds. When completely done it look like a rich brownish red gravy. The flavors of the roasted ground masala makes the dish highly aromatic and exotic. Making of this dish takes a bit of time and is not one of those dishes that is made in a hurry.

Chemmeen Kadachakka Curry

Tips- I recommend to use tamarind for this chemmeen theeyal, do not substitute. Try to use fresh prawns than frozen one for this particular recipe. The tiger prawns can be cut into half and use, if you are using the small ones, no need to cut these. Dry roast the coconut in a pan till brown in low flame. Mix spice powders into the roasted coconut until nice aroma arrives. Be very careful not to burnt the spices and coconut.

Chemmeen Kadachakka

How to Make Chemmeen Kadachakka- Sheemachakka Theeyal- Grandma Style Traditional Prawns, Breadfruit Roasted Coconut Curry- Konju Varutharacha Curry Recipe

Wash and clean the prawns, drain out completely and set aside. Peel and chop breadfruit into small cubes, keep it in salt water and drain out. 

16641003_1407674382587409_1942895871985827568_n 16832001_1407674522587395_3690965546473627533_n

In a clay pot add breadfruit/kadachakka, prawns, green chilies, turmeric powder, tamarind juice, salt and 12 shallots. Pour needed water to cook.

16865137_1407674289254085_3191276571575585706_n 16865174_1407674079254106_8359959995331562782_n

Cook until water completely evaporates or until breadfruit turn tender and soft.

16864252_1407673765920804_3389090549508063895_n

In a non stick pan, dry roast the grated coconut, fennel seeds, ginger, garlic, 6 shallots, peppercorns and curry leaves. Roast until coconut are golden brown in color. Remember to maintain a medium to low flame. 

16682047_1407673332587514_1922674918761224705_n 16830667_1407673892587458_7127692145511846180_n

Then add kashmiri chilly powder, fennel seeds and coriander powder in to it and stir well for 1 minute in low flame. Remove from flame and let it cool. 

16807761_1407673835920797_5843205371862918830_n 16806860_1407673732587474_5569537624209827923_n

Grind the roasted coconut mixture into a fine powder first, after that add water and ground to fine paste. ( Do not add water initially)

16830899_1407673439254170_1387300290211646596_n 16681879_1407673792587468_9097212673680062763_n 16649180_1407673619254152_5171877010161277656_n

Add the ground paste and mix well. Add water and salt accordingly, boil for 2 more minutes. 

16831859_1407672525920928_6416986779214805888_n 16807538_1407672409254273_7960855017735385254_n

Keep the flame on low and simmer until oil floats on top of the curry. Off the flame.

16806875_1407672095920971_2293220179774252044_n

Heat 2 tbspcoconut oil in a frying pan and add mustard seeds, allow it to splutter. To this add dry red chilies and curry leaves and saute for few seconds. Add this to the prepared theeyal and mix well. Cover the clay pot with a lid and let it rest for few minutes before serving. 

16807177_1407672302587617_7256191338816546174_n16831895_1407672012587646_3243942544073360045_n

Enjoy!! Happy cooking and stay healthy. 

16830923_1407671989254315_1109491616210684967_n

                            Ready To Serve

Chemmeen Kadachakka Theeyal

Please rate this

4 comments on “Chemmeen Kadachakka- Sheemachakka Theeyal- Grandma Style Traditional Prawns, Breadfruit Roasted Coconut Curry- Konju Varutharacha Curry RecipeAdd yours →

Leave a Reply

Your email address will not be published. Required fields are marked *