HOW TO MAKE PRAWN KULAMBU?

 

Course:  lunch

Cuisine: Indian

Author: Nivetha Jagadeesh

 

This is a tart and fiery curry the harshness essentially comes from the tamarind juice.In Tamil Eral or Iral . In English it is known as  prawns,shrimps.  Murungai – Drumsticks which are broadly utilized mainstream vegetables in South India and kulambu represents fluid curry.The logical name of drumstick trees is Moringa leaves or murungai  a tree which is plentiful in nutrients ,minerals and amino acids vital for a solid body.In this curry the prawns are stewed in a sauce with tamarind .The taste is altogether different from the other conventional curries utilizing  because of the presence of tomatoes and tamarind and obviously drumsticks..

 

Prawns and shrimps are consistently compatible in taste. New crude prawns has a gentle pungent smell. In the event that it's anything but a weighty off-putting smell you might need to dispose of it as of now ruined.

 

I generally lean toward wild-got prawns instead of homestead raised ones. On the off chance that you get anti-toxins or dye smell that is unquestionably an awful quality homestead raised shrimp. Pick new great quality prawns consistently.

 

Never cook prawns for more than 5mins. Overcooking makes the prawn rubbery and juiceless.

 This SouthIndian style prawn sauce works out in a good way for rice, dosa, uthappam and ghee rice.

 You can utilize little measured shrimps rather than prawns to make a similar sauce. Lets gets started our receipe.

 

prawn kulambu

Ingredients:

 

Prawns – 500 grams cleaned

 

For Roasting and Grinding:

Coriander Seeds/Malli – 1 tblspn

Dry Red Chili – 2 to 4

Fennel Seeds/Sombu/Saunf-1 tsp

Cumin Seeds/Jeerakam – 1 tsp

Cinnamon Stick/Pattai – 2 cm piece

Dark Pepper – 1 tsp

Cloves/Krambu – 4

Cardamom/Yalakai – 4

Fenugreek Seeds/Vendayam/ – 1/4 tsp

 

For Curry:

 

Oil – 1/4 cup

Mustard Seeds/Kaduku – 1 tsp

Kaya Podi/Hing – 1/4 tsp

Curry leaves a modest bunch

Shallots/Sambar Onion – 15 slashed finely

Tomatoes – 2 (make it as puree)

Green Chili – 2

Drumstick - 1

Coriander Powder – 2 tsp

Turmeric Powder – 1 tsp

Red chilli powder/Kashmiri Chili Powder – 1 tsp

Salt to taste

Tamarind Pulp – 1 tblspn or to taste

Water depending on the situation

 

HOW TO MAKE PRAWN KULAMBU:

• Clean prawns, wash them well and set aside.
• Take all simmering flavors in a substantial base dish and toast them till it turns into golden brown.
• Transfer into a plate and Cool them down and take them in a blender. Powder them and set aside.
• Now in a similar container, add oil and warmth it up. Include mustard seeds, asafoetida and curry leaves.
• Include shallots and saute till it turns into golden.
•  Include tomatoes and green chillies. Cook that down till it gets soft.
• Then add in 1 drumstick and saute well.
• Add in turmeric powder, red chilli powder, coriander powder, required salt and also add the ground masala.
• Add sufficient water to make a sauce. Stew this till oil isolates
• Presently include prawns and blend well. Stew for 10 mins or thereabouts.
• Serve it hot.

 

 

NOTES:

• Adjust spices and masalas asper your taste.
• You don’t like grounded masala you can skip that blending procedure.
• Personally , I like grounded masala so I include this procedure in this receipe.
• You can also add coconut milk in this receipe.
• Make sure you should clean prawns well.
• You can also add vadagams for tempering this prawn kulambu
• Finally, garnish with fresh coriander leaves.
•  Serve it with steamed rice, idli, dosa.
• If you like ginger garlic paste you can also add them.