Prawn kuzhambu - chettinad Eral kolambu

Here is another tasty kolambu in chettinadu style with prawns.

Ingredients:

• 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

Method:

• 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.

Thakali Rice- Tomato rice

The other member of the variety rice comes here:


Ingredients:

• Rice- 300 gms ( approximately)
• Tomatoes-4
• (or 3 tablespoons of Tomato puree+ 2 tomatoes)
• Large Onions-2
• Green chillies- 2
• Cinnamon- a small piece
• Cloves-2
• Puthina/Mint leaves-2 teaspoon(optional)
• Ginger- one inch piece
• Garlic -4
• Turmeric powder- 1/4 teaspoon
• Chilli powder-3/4 teaspoon
• Coriander powder- 1/2 teaspoon
• Garam masala powder- 1/2 teaspoon
• Coriander leaves for garnishing
• Oil-4 tablespoon
• Butter or ghee - 1 tablespoon(optional)
• Salt

Method:

• Cook the rice seperately using slightly less water than usual and allow it to cool in a plate.
• Heat oil and butter in pan(if you like to use ghee, it can be added finally)
• Add cloves, cinnamon, mint leaves uncut green chillies and ginger garlic paste to the pan.
• Add the cut onions and fry till it becomes transparent and slight golden brown.
• Add the cut tomatoes (or tomato puree) and required salt.
• Add turmeric powder, chilli powder, coriander powder and finally after few seconds garam masala powder to the pan.
• Allow it to cook nicely.
• Add little by little the cooked rice and mix it with tomato masala.
• Add enough rice according to the amount of tomato masala.
• Garnish with coriander leaves and serve it hot with any kind of chutneys.