Konju Peera: Konju malayalam means prawns/shrimp and Peera is grated coconut. This dish is one of the easiest dish I have ever learnt to make. Peera pattichadu/vattichadu is not so common dish towards northern Kerala. Since it is not a dish made in my home ever, I wasn’t keen on making it also. However, one day I just happened to go through some cooking video of ‘Netholi(Anchovy) peera’. Looking at the ease of preparation method and the time it would take to cook this, I decided to try making it once and see how I would like it. By the way, Netholi Peera is a more common dish than Konju Peera 🙂 The only reason I made Konju peera is because, I didn’t have anchovy in my fridge but had shrimp. And when I decide to make or do something, I have to do it then and there – Impatience!!! My loved ones aren’t very proud of this character on mine 😛
Anyway, long story short, I made this dish within 30 mins of watching that cooking video 😀 Such a traditional and authentic dish and it tasted yummmmm!!! This was my first ever ‘peera’ experience and this dish has definitely taken a place in my heart 😉 It is a very simple dish with very simple, yet most authentic Kerala flavors 🙂 It goes very well as a side dish with rice.
Note: Cup used for measurement is US measurement cup, 1 cup = 237 ml
Shrimp/Prawns/Konju/Chemmeen – 100 gms or 12 large shrimps
Grated coconut – 1/2 cup
Ginger – 1/2 inch, chopped
Shallots – 3 nos, sliced
Curry leaves – 1 strand
Green chilli – 3 nos, slit
Kudampuli/Gambooge – 1.5 nos
Turmeric powder – 1/3 tsp
Red chilli powder – 1/4 tsp
Coconut oil – 1 tbsp
Salt – to taste (apprx. less than 1/2 tsp)
1. Wash and clean the shrimp/prawns.
2. Put all the ingredients mentioned above except for coconut oil, in a sauce pan or meen chatti(clay pot) and give it a good mix with your hands or a spoon.
3. Heat the sauce pan and pour little water(apprx. 1/4 cup) and let it boil.
4. Once it starts to boil, bring the flame to low heat and cook covered for about 10 mins(till the shrimp/prawns/konju is cooked).
5. Pour the coconut oil to the sides of the sauce pan/meen chatti and give a light mix. Do not stir the Konju peera too much. Remove from heat.
Serve with rice 🙂