Yetti Podi Chutney | Dried Shrimp Chutney – Mangalorean style

Yetti Podi Chutney | Dried Shrimp Chutney – Mangalorean style

Yetti Podi Chutney | Sigadi Chutney | Dried Shrimp Chutney – Mangalorean style with step wise pics

Hello Foodies,
Happiness is a bowl a piping hot par boiled rice Ganji (Kanji / Conjee) with some yetti podi chutney (dried shrimp chutney) Isn’t it? If you love seafood in all its forms, then this lip smacking chutney made with dried shrimps will be a welcome addition to your menu.

The addition of sun dried, salted shrimps impart a unique taste to the chutney and tastes incredibly delicious.This popular chutney is a staple across Mangalorean households especially during monsoons when fresh seafood is not easily available.This flavor rich chutney enlivens every meal it is served with!

Fresh Fish and Dried salted fish (Nungel Meen) has been a part of Mangalorean cuisine since times unknown. Dried fish has a great shelf life and is widely used during monsoon.Different varieties of dried fish are used in making a variety of curries, stir fries and chutneys.

The yetti podi chutney makes a delicious condiment when served with a bowl of cooked parboiled rice or Ganji (parboiled rice cooked with excess water and flavoured with a dash of salt). The combination of dried shrimps,fresh grated coconut,tamarind and byadgi chillies works wonderfully in this chutney.An extremely simple recipe made with a handful of ingredients, this delectable chutney is sure to get you drooling with just its aroma. Onto the recipe now

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Yetti Podi Chutney | Dried Shrimp Chutney - Mangalorean style
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

a delectable chutney using dried shrimps

Course: Side Dish
Cuisine: Mangalorean
Servings: 4 people
Author: Smitha R
Ingredients
  • 1/2 cup dried shrimp (yetti podi)
  • 5 byadgi chillies (or kashmiri chillies)
  • 1/2 onion roughly chopped
  • 1 cup coconut
  • 1/2 tablespoon tamarind (size of halved lemon)
  • salt to taste
Instructions
  1. Dry roast the dried shrimps in a low to medium heat till they turn crisp and light brown in color. Set aside to cool.

  2. Dry roast the chilies till crisp. Blend the roasted chilies, coconut, onion,tamarind and salt to a coarse paste without adding water.

  3. Remove the head and tail of the roasted shrimps and clean them.Skip this step if using the tiny variety of yetti podi

  4. Add the cleaned shrimps to the ground chutney from step 2 and mix well. Alternatively you can pulse the shrimps in a blender before adding them to the chutney.
  5. Serve with hot Ganji!

 

In Pics

Dry roast the dried shrimps in a low to medium heat till they turn crisp and light brown in color. Set aside to cool.


Dry roast the chilies till crisp. Blend the roasted chilies, coconut, onion,tamarind and salt to a coarse paste without adding water.


Remove the head and tail of the roasted shrimps and clean them.

Add the cleaned shrimps to the ground chutney in step and mix well. Alternatively you can pulse the shrimps in a blender before adding them to the chutney.


Serve with hot Ganji!

Yetti Podi Chutney

Notes 

*The dried shrimps are salted beforehand so do not add too much salt at once.

*You can add a piece of ginger while blending the chutney.

Thank you for stopping by 🙂 Please leave your valuable feedback and queries in the comments below. Send your pics to me if you recreate a recipe for a chance to get featured. I would love to see your creations.

Till the next recipe Keep Smiling and Spread Happiness 🙂

 Smitha

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