THIS is truly a special from Mangalore and its peripheral areas with a strong likeness to the sambols of Sri Lanka. Also called galmbiyachi chutney (galmbo in Konkani meaning dry shrimp), it's usually an accompaniment to red boiled rice kanji, which along with other side dishes comprised a breakfast staple of yesteryear and probably continues to be among workers in fields and coconut plantations around Mangalore for the sustenance that it provides until lunch time. However, at home the kanji with galmbi chutney are dished up as no-frills fare on Good Friday, when not every member of the household is inclined towards fast and abstinence.
Some recipes list onions and cumin seeds in the ingredients, but without is just as good.
What you need:
1 cup fresh, grated coconut
5 long red chillis (Byadgi)
2 flakes of garlic
A small bit of tamarind
5 tablespoons (galmbi) dry shrimp
Salt to taste
Broil the red chillis on a slow flame, turning now and then, so that they don't get burnt. Also dry roast the shrimp, till they turn reddish in colour.
Setting aside the roasted shrimp, first grind all other ingredients to a coarse, semi-dry paste in a blender without adding water. Now add the shrimp and blitz for about half a minute till the shrimp gets coarsely crushed and blended with the rest of the ingredients.
2 comments:
This dry prawn chuntney we used to enjoy during the monsoon when fishing was abandoned. It tastes well with Boiled rice, rightly said June
True...they always had dry fish in store for use during the lean monsoon season. The vegetable curries flavoured with roasted dry shrimp are also deadly - ladiesfinger, bottle gourd, field marrow and Mangalore spinach (basale) come to mind.
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