Chemmeen Ularthiyathu is my favorite among the Kerala cuisine. Varapuzha, blessed with it’s back waters is the home of prawn hatcheries. Kadamakudy, which is just a stone’s throw away is blessed with paddy fields, which is also used for prawns rearing for six months of the year. While Chemmeen (prawns) ularthiyathu is available in most of the restaurants (middle and upper), the best of it is available in the local toddy (kallu) parlors.
