This is a Central Travancore dish that combines salted, sun-dried shrimp and green gram. Clean the green gram and the shrimp, soak it in a little water and then pressure-cook till they are soft, and the gravy thick. Grind to a paste, coriander powder, chilli powder, turmeric powder, pepper powder, mustard, fenugreek, garlic and ginger. Add this masala and some fish tamarind, salt and curry leaves to the cooked shrimp. Heat on a low flame till the water content of the gravy completely dries up.
Splutter some mustard seeds and sauté some finely chopped onions. Slowly add the shrimp to it, and heat till dry. Remove from the fire and eat while still hot.