Prawn kuzhambu | Eral kulambu | SouthIndian prawn gravy
Prawn kuzhambu(Eral gravy)is a south Indian style gravy made with small prawns, coconut masala and basic spices. This prawn gravy goes well with rice, dosa and uthappam.
Equipment
- Cook pan with lid
- Blender
Ingredients
- 250 g Prawns Peeled, de-veined
Marinate:
- ½ tsp Turmeric powder
- 1 tsp Salt
- ½ Lemon
To grind:
- 2 Tomatoes
To grind:
- 3 tbsp Coconut
- 1 tsp Fennel
- 1 tsp Cumin
- 1 tsp Peppercorns
Gravy:
- 3 tbsp Oil
- 1 tsp Mustard
- ½ tsp Fennel
- Curry leaves
- 1 cup Onions chopped
- 2 tsp Ginger garlic paste
- 1 ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Salt
Instructions
Preparation:
Marinate prawns:
- In a mixing bowl, take peeled and deveined prawns. Add 1/2 tsp of turmeric powder, 1tsp of salt and juice of a half lemon. Mix well, keep aside for 30mins.
- Crush 2 small tomatoes into a paste and keep aside. Grind 3tbsp coconut with a tsp of fennel seeds, cumin seeds and peppercorns each. Keep aside.
Recipe to make prawn gravy:
- Heat 3tbsp of oil, season with a tsp of mustard seeds and half a tsp of fennel. Wait till the mustard seeds splutter and add a cup of chopped shallots or onions. Saute 3mins until onions become brown and soft.
- Add 2 tsp of ginger garlic paste and saute well for few minutes until the raw smell of ginger garlic leaves. Next, add the ground tomatoes and cook 4mins till tomato leaves oil.
- Add 1.5 tsp of chilli powder, a tsp of coriander powder and mix with the base. Saute few seconds and add the marinated prawns and combine well. Cover with a lid and cook at medium for just two mins. By this time, prawns absorb the masalas and spices and will be half cooked.
- Add the coconut paste now with 1/2 tsp of salt(remember we added salt in the marinade too). Mix well and let the prawns cook for 5mins in the coconut masala.
- Cook until the froth from the coconut settles down. Switch off and serve the eral kuzhambu with hot rice.
Video
Notes
Tips:
1) Never cook prawns for more than 5mins. Overcooking makes the prawn rubbery and juiceless.
2) This SouthIndian style prawn gravy goes well with rice, dosa, uthappam and ghee rice.
3) You can use small-sized shrimps instead of prawns to make the same gravy.
1) Never cook prawns for more than 5mins. Overcooking makes the prawn rubbery and juiceless.
2) This SouthIndian style prawn gravy goes well with rice, dosa, uthappam and ghee rice.
3) You can use small-sized shrimps instead of prawns to make the same gravy.
Nutrition
Calories: 180kcal
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