Unakka Chemmen Chammanthi/ Dried Prawns Chutney

My kitchen welcomed a new member the other day. This traditional beauty is the inventor of all grinding equipments. Inspite of all other modern facilities that have replaced her, the taste that evolves from her is simply irreplaceable. A cute version of our traditional 'ammi kallu - grinding stone' has been installed in my kitchen counter. Now this chammanthi was made using this ammi kallu and I must say the taste was simply awesome. Though I have made this many a times before it was all made in the blender and so there was a specialty to it this time.

Ingredients
3-4 tablespoons of dried prawns(very small ones) or around 20-30 dried prawns
4 tablespoons of grated coconut
3-4 whole red dried chillies
4 shallots
1/2 inch ginger piece
few curry leaves
salt
1 tablespoon coconut oil
Method

• Dry roast the prawns for 3-4 minutes on a medium low flame. Take care not to burn them.
• Grind the prawns with the remaining ingredients, except the coconut oil into a thick paste without adding water.
• Drizzle coconut oil and serve with steaming rice.