Prawn tamarind kuzhambu recipe

Let see how to cook prawn tamarind kuzhambu with keerai stems. Eating this after some time after cooking will increase the taste.

By
Tamil Cuisine  -  Non-VegetarianShrimp (entree)
Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Prawns - 1/4 kilogram
  2. Potato - 2
  3. Chopped keerai stem - 1 cup (optional)
  4. Sundal (chickpea, back eye pea, etc..) - 1 cup (optional)
  5. Chopped onion - 1
  6. Chopped tomato - 1
  7. Slit green chili - 2
  8. Tamarind - 1 small lemon size.
  9. Chopped coriander - a handful.
  10. -----------------------------------
  11. --- For Tempering --
  12. -----------------------------------
  13. Sesame oil - 1 ladle
  14. Mustard seed - 1/4 teaspoon (tsp.)
  15. Fenugreek seed - 1/2 teaspoon (tsp.)
  16. Crushed garlic - 3 clove
  17. ------------------------------------
  18. -- Powder --
  19. -----------------------------------
  20. Turmeric powder - 1/4 teaspoon (tsp.)
  21. Chili powder - 1 teaspoon (tsp.)
  22. Coriander powder - 1 teaspoon (tsp.)
  23. Salt - 2 teaspoon (tsp.)

PREPARATION:

  1. Soak tamarind in 3 cup of water and get a thick juice. To the tamarind juice add all the powders under the section "-- Powder --" and mix well until they dissolve without any lump.
  2. Cut the potato to big cubes.
  3. Heat oil in a pan. Now add fry the prawn in 3 batches and keep them aside. In the same oil mustard seeds, fenugreek seeds. once the mustard seeds stop splattering add the onion, crushed garlic and sauté until translucent.
  4. Now add tomato and sauté until they become mushy.
  5. Now potato, keerai stems, sundal and sauté for 2 minutes.
  6. Now add the tamarind juice (with powders dissolved) and bring to boil. once the raw smell is gone. add the fried prawns, green chili, coriander powder and cook for 3 to 5 minutes. Until the potato is cooked and right kuzhambu thickness of your choice is reached.

NOTES:

  1. Cooking time: 30 minutes.
  2. Fry the prawn without any masala on it. Fry them in batches for good result. if you add all the prawns at once it won't fry it will be cooked. NOTE: prawn release water and also cools the oil down.
  3. Keerai stems will make this kuzhambu tasty.
  4. Goes well with porridge, rice, chapatti.



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