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Posted by Ria Samuel
Prep time
45min
Serves
4
Difficulty
Easy
Step1
Heat a pan and dry roast the grated coconut. Sauté till golden brown in colour, ensure that it doesn’t burn.
Step2
Remove the pan from the flame and add the coriander powder and chilli powder. Drop in a pinch of fenugreek powder and grind to a fine paste adding the requisite water.
Step3
Heat oil in a skillet. Add sliced onion, green chilly and drumsticks to this, sauté this for 5 minutes. Add turmeric powder and sauté till the masala is cooked.
Step4
Add the sliced tomato or the tamarind pulp whichever you choose to at this stage. If it is tomato you choose, you may need to sauté it for 3 minutes before you pour 1 cup of water to this, add salt and bring to boil.
Step5
Now, add the cleaned prawns and the finely ground paste. Bring the gravy to boil, reduce the flame and leave it covered for 10 – 15 minutes or till cooked.
Step6
For the tempering, add mustard seeds to oil and when this begins to splutter, add curry leaves and red chilly. Temper the gravy.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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