Description
Thick tangy shrimp gravy with combination of drumsticks and flavoured with ground coconut paste. Good with plain rice and choice of curry. (Era Kuzhambu / Eral Kulambu / Era Kulambu / Shrimp Pulusu / Shrimp Kuzhambu / Prawn Kuzhambu / Era Kozhambu)
| Ingredients | |
|---|---|
| 6 nos | Shrimp |
| 1 nos | Drumstick (or 4 frozen pieces) |
| 10 nos | Shallots (sambar onions finely chopped) |
| 4 nos | Tomato (cherry) |
| 1 no | Green chili |
| 3 clove | Garlic (crushed) |
| 3 tbsp | Tamarind juice |
| 2 tbsp | Coconut paste |
| ¼ tsp | Turmeric powder |
| ½ tsp | Red chili powder |
| 3 tsp | Coriander /dhania powder |
| 2 pinch | Jaggery |
| ½ tsp | Salt (or to taste) |
| 4 tsp | Oil |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| 6 nos | Curry leaves |
| 1 cup | Water |
Instructions
Peel, de-vein and clean the shrimp thoroughly in cold water and keep aside. Soak the shallots in warm water for few minutes, this would loosen the skin, peel and chop them finely. Heat oil in a kadai or pan and splutter mustard, cumin seeds and curry leaves. Add the chopped onion, green chili and garlic, fry them till crisp. Add in the chopped tomatoes, drumsticks and shrimp, cover and cook for 2 minutes over low flame. This should cook the shrimp (turns pale orange when cooked) and tenderize the tomatoes. Now add turmeric, red chili powder and coriander powder.
Fry over medium flame until the masala thickens and releases oil. At this stage add tamarind juice, water, jaggery and salt. Cover and let it simmer for 6 to 7 minutes over low flame. Add the ground coconut paste and simmer for another 2 minutes. When done the oil should float on top separating the thick gravy. Serve hot with rice and choice of vegetable curry. Picture shows cooked Sona masoori rice topped with Eral kuzhambu with Spinach masiyal as side.
Notes
This serves 3 to 4 people (approx).
Drumsticks are optional but when added gives good flavour.
Any vatral variety can also be added for extra flavour.
Instead of regular vegetable oil try making it with gingely oil which gives good aroma.
Comments
11 responses to “Eral Kuzhambu”
Hi Mullai,
The recipe looks yummy, Add radish (Mulangi) it always enhance the taste and flavour of Eral kuzmbu
Sure Prasanna, will give it a try… thank you!
hi mullai, i tried it..it came fantastic..
Hi Mullai,
Thanks for ur great recipes….I hv tried some of ur recipes n they turned out well. Can u please explain wht is ‘jaggery’?
Wow Mullai ! marubadi marubadiyum asathureenga..This recipe was fantastic..worked perfect..Thanks Mullai Ji!
Thanks for your timely feedback.
Hello Mullai,
I am planning to make this recipe. You had mentioned 10 shallots, but i see only 4 in your presentation. Shall i go ahead and add 10 shallots.
I live in houston, and i know shallots are good size. I tried lot of your recipes and MIRCH KA SALAN was a big hit.
Please let me know.
thanks,
sowmya
Pictures are just to clue you with the ingredients, follow the table for actual measures. If your shallots are big then go with 6. Hope this helps, thanks.
hai,,,
i tried thz recipe today it z awesome ……..i thnk i v get applause from my hubby.thank u so much….catherine
hi mullai,
i want to try your recipe eral kuzhambu,i have few doubhts that is u mentioned 4 nos tomato(cherry)and one more thing is u have told 3tbsp tamarind juice.actually i dont have cherry tomatoes with me,can i use the regular roma tomatoes.and how much can i use the store bought tamarind pulp.please send me ur reply as soon as possible.
thanks in advance,
lathakumar
Use 1 medium size roma tomato and 1/2 tsp pulp diluted in water. Some brands are very sour, better to start with 1/4 tsp first, check for sourness and then add the rest. Hope this helps.