Chemmeen Muringkka Theeyal

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Posted by Ria Samuel

Cooked 100

Saved 100

Comments 0

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Ingredients

  • Prawns – ½ kg shelled and cleaned
  • Drumsticks – 3 cut into 2 inch pieces
  • Onion – 1 medium sliced
  • Green Chilly – 3-4 slit
  • Tomato – 1 big/ Tamarind pulp – 1 lemon sized
  • Turmeric powder – ¼ tsp
  • Oil – 2 tbsp
  • Salt to taste
  • For the paste
    • Chilli powder – 2½ tsp
    • Coriander powder – 2 tsp
    • Coconut – 1 cup grated
    • Fenugreek powder – 2 pinches
  • For Tempering
    • Curry Leaves – 1 sprig
    • Mustard seeds – ¼ tsp
    • Red Chilly – 2
    • Oil – 1 tsp

Preparation

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.

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