Today this recipe I write from my memory. My grand mom used to make every time we go for holidays. The smoothness of coconut, the sourness from curds and tomatoes and the distinct taste of drumsticks, makes you want to lick your fingers. It's not spicy but a subtle gravy with a creamy feeling as it goes into your mouth it melts away. A must try recipe for prawn lovers.....
Ingredients:
Shallots: 1 cup, cleaned
Green chilli: 4-5, slit
Tomatoes: 2, medium finely chopped
Curry leaves: 2 sprig
Red chilli powder: 2 tsp
Turmeric powder: 1/2 tsp
Drumsticks: 4-5, cut into 3 inch pieces
Salt: 1 1/2 tsp
Water: 2 cups
For the gravy:
Curds: 4 tbsp
Grated coconut: 2 and 1/4 cup
Broiled cumin seed powder:grated 1 tbsp
Prawns: 500 gm
For the seasoning:
Coconut oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Garlic cloves: 5 minced
Dry red chillies: 4-5
Shallots: 8-10, sliced
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Method:
1. Remove the shells, de- vein and wash the prawns. Apply 1/2 tsp salt and 1/2 tsp turmeric powder and keep aside.
2. In an uruli, add together the the sliced shallots, green chillies, tomatoes, curry leaves red chilli powder, turmeric powder, salt 1 and 1/2 tsp along with 2 cups of water.
3. Mix and place the uruli on the gas stove on medium heat, close and cook till the drumsticks are almost cooked.
4. In the meanwhile, grind together coconut, cumin powder and curds to a smooth paste.
5.When the drumsticks are almost cooked, add the prawns and mix well. Close and cook till the prawns are done, it takes about 4-5 minutes.
6. Now add the ground mixture and mix well. Check the seasoning.
7. In a small kadai, heat coconut oil, when hot add the mustard seeds. When they stop spluttering, add the curry leaves, minced garlic and stir till the raw smell goes.
8. Add the dry red chillies, just cut into 2 while adding. Add the finely sliced shallots, stir till they are golden brown. Take off and add it to the prawn gravy.
9. Mix it well and keep on tove for 3 minutes, till all the spices blend well.
10. Transfer to a serving dish and garnish with coriander leaves.
11. Serve hot with red boiled rice. WOW!!!!
Ingredients:
Shallots: 1 cup, cleaned
Green chilli: 4-5, slit
Tomatoes: 2, medium finely chopped
Curry leaves: 2 sprig
Red chilli powder: 2 tsp
Turmeric powder: 1/2 tsp
Drumsticks: 4-5, cut into 3 inch pieces
Salt: 1 1/2 tsp
Water: 2 cups
For the gravy:
Curds: 4 tbsp
Grated coconut: 2 and 1/4 cup
Broiled cumin seed powder:grated 1 tbsp
Prawns: 500 gm
For the seasoning:
Coconut oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: 1 sprig
Garlic cloves: 5 minced
Dry red chillies: 4-5
Shallots: 8-10, sliced
For garnishing:
Finely chopped coriander leaves: 2 tbsp
Method:
1. Remove the shells, de- vein and wash the prawns. Apply 1/2 tsp salt and 1/2 tsp turmeric powder and keep aside.
2. In an uruli, add together the the sliced shallots, green chillies, tomatoes, curry leaves red chilli powder, turmeric powder, salt 1 and 1/2 tsp along with 2 cups of water.
3. Mix and place the uruli on the gas stove on medium heat, close and cook till the drumsticks are almost cooked.
4. In the meanwhile, grind together coconut, cumin powder and curds to a smooth paste.
5.When the drumsticks are almost cooked, add the prawns and mix well. Close and cook till the prawns are done, it takes about 4-5 minutes.
6. Now add the ground mixture and mix well. Check the seasoning.
7. In a small kadai, heat coconut oil, when hot add the mustard seeds. When they stop spluttering, add the curry leaves, minced garlic and stir till the raw smell goes.
8. Add the dry red chillies, just cut into 2 while adding. Add the finely sliced shallots, stir till they are golden brown. Take off and add it to the prawn gravy.
9. Mix it well and keep on tove for 3 minutes, till all the spices blend well.
10. Transfer to a serving dish and garnish with coriander leaves.
11. Serve hot with red boiled rice. WOW!!!!
Comments
Post a Comment