15 April 2009

Konju Theeyal ( Prawns Theeyal/Thengga varutharachha Curry)

Konju Theeyal (prawns)


1) Fresh/or frozen Prawns – 500gms
2) Small Onion (Shallots) – 15 nos.
3) Grated coconut- As required 0r ½ 0r ¾ of coconut.
4) Red chilly – 1 table spoon.
5) Coriander powder- ¾ table spoon.
6) Tamarind/Valan puzhi – big gooseberry size take extract using water)
7) Turmeric powder – ¼ teaspoon
8) Tomato-small- 02 nos. ( Cut in to pieces)
9) Vegetable Drumstick (Muringgakka) – 1 no- cut to 1½ inch lengths.
10) Fresh Coconut pieces – 3-4 table spoon
11) Green Chilly – 2- 3 nos.
12) Curry leaves + Mustard for seasoningMethod

In a pan dry roast the grated coconut until it turns golden brown in medium – slow fire (last minute put the chilly powder +coriander powder in to it and sauté for a minute) and let it cool for 5 minutes and grind the mixture in a mixer with out water, after getting it powdered put sufficient water and grind again (you can add the puzhi extract also while grinding).

In a pan or an earthen pot mix prawns, tomatoes, shallots, drumstick, coconut pieces, green chilies, turmeric powder and 1 cup of water then bring to boil. Then add the coconut mixture and put sufficient salt to taste and cook the theeyal in a medium slow fire until it becomes a thick batter, (Stir occasionally) do a taste test at this stage and add salt if necessary then add curry leaves. Serve hot with rice, chappathy, dosa ect.

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