May 7, 2016

Prawns Drumstick Curry/ Chemmeen Muringkka Theeyal

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Theeyal is a Kerala cuisine and like most of the cuisines from this region has a good share of coconut in it. Coconut is dry roasted and ground to a fine paste along with other spices to give the finesse to this gravy. Addition of prawns to this curry enhances the flavor which otherwise is a generally known vegetarian dish.

My aunt definitely makes this the best and she makes sure she cooks this for me whenever I am at her place. She usually makes this with shallots and prawns. I just replaced the shallots with drumstick. Here is the recipe for you - 


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

  • Heat a pan and dry roast the grated coconut. Keep sauteing it, till golden brown in color, ensure that it doesn't burn. 
  • Remove the pan from the flame and add the corriander powder and chilly powder. Drop in a pinch of fenugreek powder and grind to a fine paste adding the requisite water. The masala paste for the gravy is now ready.
  • Heat oil in a skillet. Add sliced onion, green chilly and drumsticks to this, saute this for 5 minutes. Add turmeric powder and saute till the masala is cooked. 
  • 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 saute it for 3 minutes before you pour 1 cup of water to this , add salt and bring to boil.
  • 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.
  • For the tempering, add mustard seeds to oil and when this begins to splutter, add curry leaves and red chilly. Give the final touches to the curry by tempering it with this mix.



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