By. Sinu Shiju David
Prawns Drumsticks Theeyal
Ingredients
1. Prawns – 500 gms
2. Drumsticks – 2 3. Shallots – 12
4. Green chilli – 2
5. Kudompuli – 2 small pieces Or
one tomato (medium diced)
6. Turmeric powder – half tsp
7. Mustard seeds – half tsp
8. Fenugreek seeds – half tsp
9. Curry leaves
10. Salt
11. Coconut oil – 4 tbsp For coconut paste
1. one cup grated coconut
2. Shallots 2 ( cut it small pieces)
3. Coriander powder – one and half tsp
4. Chilli powder – one tsp
Method of preparation
Wash and clean the prawns and keep aside. Soak kudompuli in half
cup of warm water. In a pan, take some oil,add grated coconut to it and
2 sliced shallots stir it continuously till it becomes slightly brown in color.
Add coriander and chilli powder and stir for a minute, switch off fire and
keep aside to cool. Once cooled grind it well into a smooth paste by addinga little water if required. (take care that it should not be watery while grinding) Take another pan or clay pot , heat 2 tbsp oil add the remaining shallots and green chilli and saute it, add the
drumsticks, turmeric powder, and kudompuli along with water ( or you
can add sliced tomato) bring it to a boil .When the drumsticks are half
cooked add the prawns,add salt to taste to cook prawns. Cover it with
a lid and place it over medium heat. When it is cooked add the coconut
paste and mix it well. Simmer for 3 to 4 minutes. Heat oil in a pan splutter mustard
seeds and fenugreek seeds. Saute curry leaves for a minute and remove
from flame. Pour over the prawns theeyal and the curry is ready to
serve with cooked rice.
