Thursday, November 20, 2008

Prawn kuzhambu - chettinad Eral kolambu

Here is another tasty kolambu in chettinadu style with prawns.

  • Big Prawns- 10 pieces
  • Curd - 1/4 cup
  • Onion -2
  • Tomato- 2 small size
  • Grated coconut- 3 tablespoon
  • Tamarind- a size of a small lemon
  • Turmeric powder-1/4 teaspoon
  • Chilli powder- 3/4 teaspoon
  • Coriander powder-1/2 teaspoon
  • Ginger - 1 inch
  • Garlic -5 or 6
  • Cumin seeds- 1/2 teaspoon
  • Oil - 3 tablespoon
  • For seasoning- Mustard, fennel, curry leaves
  • Salt

  • Soak the tamarind in warm water for 15 minutes and extract juice out of it.
  • Clean the prawns in curd and then in water.
  • Make the paste of ginger and garlic seperately.
  • Make another paste of coconut, half onion and cumin seeds seperately.
  • Heat oil in pan and add all the seasoning items one by one.
  • When the mustard starts spluttering, add ginger garlic paste.
  • Then add onions and fry till it becomes transparent brown.
  • Add the cut tomatoes and some turmeric powder.
  • After the tomatoes are cooked, add the prawns with little salt.
  • Allow it to cook in closed lid.
  • When the prawns are half cooked add the chilli powder, coriander powder, coconut onion paste with little water and cook it in closed lid.
  • Add water little by little when needed and check for the salt.
  • When the prawns are cooked well, add the tamarind juice and allow it to boil for 3 minutes.
  • Serve it with hot plain rice, jeera rice or idli, dosa.

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