Happy's Cook

Wednesday, May 09, 2018

Prawns Drumstick Kuzhambu Recipe

Finally, I am back to the blog with a new recipe after two months. I always love to eat Prawns and I like to experiment a variety of dishes with that. You can find other Prawn Recipes from the blog in this link. Today's recipe is very unusual to me since I have added tamarind pulp in this gravy for the first time. I learned this from Mullai's blog and we liked it very much. This kuzhambu goes well with steamed rice. I served it with Vazhaipoo Vadai and Snake Guard Kootu. So, let us move on to the recipe without much delay.
Prawns - 300 grams
Drumstick - 1
Shallots(small onion) - 10 to 15(finely chopped)
Tomato - 1(chopped finely)
Green chilli - 1
Garlic - 3 cloves(Chopped finely)
Tamarind - a small ball
Red chilli Powder - 1.5 tsp 
Turmeric Powder - 1/4 tsp 
Coriander Powder - 1 tsp
Salt - as required   
To Grind:   
Coconut - 1/4 Cup 
Cumin Seeds - 1/4 tsp 
To Temper: 
Gingelly Oil - 1 tblsp
Mustard - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
1. Peel, devein and clean the prawns.  In a wide pan, temper the items under 'To Temper'. Then add the finely chopped onions and saute it until the onions turn transparent. Along with this add the chopped green chilli and garlic.
2. Now, add the chopped tomato, drumstick pieces and the cleaned prawns.
3. Cover and cook in medium flame for 2 to 3 mins. By now, the tomato turns mushy and the prawn is almost cooked. At this stage add the chilli powder, turmeric powder and coriander powder. Mix it all together and cook until the raw smell of the masala powder goes off. Add required salt for the gravy.
4. Grind the items under 'To Grind' to a smooth paste by adding a little water. Also, soak the tamarind in warm water and get the tamarind extract. Add the tamarind extract to the simmering gravy and bring everything to a boil for 4 to 5 minutes in low flame.
5. Finally, add the ground coconut paste and simmer for another 3 minutes until the gravy thickens to the required consistency.
Serve the spicy and tangy prawn kuzhambu with rice and any side dish of your choice. I served it with Vazhaipoo Vadai and Snake Gourd Kootu.
Points to remember:
  • I used frozen drumsticks. However, fresh drumsticks give a nice flavour.
  • I have used chopped garlic since I like the pieces to be visible in the curry. You can crush it and add if you don't prefer it.
  • I prefer gingelly oil and shallots for this gravy. You can always replace it with any oil of your choice and normal onion.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. it's an easy one pot gravy :) Would love to try out !


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