Chemmeen Undaputtu

In a bowl, marinate the prawns with turmeric powder, ginger garlic paste, red chili powder, Kashmiri chili powder, and salt. Mix well and let it rest for 15-20 minutes. In another pan, heat oil and sauté finely chopped onions until they turn brown. Add chopped tomato, ginger, and garlic. Sauté until the tomatoes soften.

PrawnsTurmeric PowderCoriander PowderGinger Garlic PasteKashmiri Red Chilli PowderKashmiri Red Chilli PowderSaltOilOnionTomatoGingerGarlic

Heat oil in a pan and shallow fry the marinated prawns. Cook for 5 minutes until prawns are cooked through. Set aside. Add the cooked prawns into the mixture. Add 1 tbsp coriander leaves, 1 sprig curry leaves, and 1 tsp of salt. Mix well. Using a fork, roughly mash the prawns and combine them with the onion tomato mixture. Set aside.

OilCoriander LeavesCurry leavesSalt

In a separate bowl, combine rice flour and 1 tsp of salt. Mix well. Gradually add about 2 cups of boiling water to the rice flour and knead it into a smooth dough. Divide and roll the dough into equal sized portions. Gently flatten the balls using your fingers to create a base. Place the prawn filling in the center of each flattened rice dough. Carefully close the dough around the filling, ensuring all corners are sealed properly. Roll the stuffed dough balls again to ensure the contents are completely enclosed. Coat the stuffed dough with grated coconut. Steam cook the stuffed undaputtu for 15 minutes until they are cooked through.

Rice FlourSaltWaterCoconut