Prawn Kuzhambu – Naatu Kaikari Eral Kuzhambu – Eral Kuzhambu recipe – Prawn Curry recipe – Prawn Kurma -Kuzhambu – Country Vegetables Prawn Curry – Nattu Kaikari Kuzhambu -How to make Prawn Kzuhambu – Shrimp Curry – Eral Curry – Kaikari Kuzhambu – is a south indian curry made with combination of Naatu kaikarigal (country vegetables) and prawns. Use of those country vegetables makes this curry unique bringing in immense flavor. This can be had with rice or as a side for any tiffin item like idli, dosa, iddiyappam or chapati.
Tamarind Eral Kuzhambu
Vegetable Saagu – Karnataka Mixed Veg Sagu Recipe
Mint Leaves Kurma
Prawn Kuzhambu – Nattu Kaikari Eral Kuzhambu
Ingredients
Ingredients – tempering
- 2 tablespoon Oil
- 1 each Bay leaf
- 5 each Cloves
- 2 each Cardamom
- 1 stick Cinnamon
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 2 each Green Chilli
- 4 each Curry leaves
Ingredients – saute
- 10 small Prawns
- 1 cup Onion chopped
- 1/4 cup Tomato
- 1 teaspoon Ginger Garlic paste
- 2 cups Mixed Country Vegetables / Naatu Kaikarigal carrot, peas, beans, broad beans, pumpkin, chow chow, bottle gourd, brinjal, potato, yam
- 2 teaspoon Yogurt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red Chilli powder
- 2 teaspoon Coriander powder
- 1.75 teaspoon Salt or to taste
Ingredients – grind
- 1/4 cup Coconut grated
- 2 each Cashew
- 1 teaspoon Poppy seeds
- 1/2 teaspoon Black peppercorns
- 1/2 teaspoon Fennel seeds
- 1/4 cup Water
- 2 tablespoon Coriander leaves chopped
- 4 each Curry leaves chopped
Instructions
- Heat oil in a pressure pan and season with bay leaf, cinnamon, cloves, cardamom, cumin seeds, fennel seeds along with green chillies and curry leaves.
- Saute onion along with ginger garlic paste until the onions turns translucent over medium flame.
- Add in chopped tomatoes along with mixed vegetables, yogurt and turmeric powder. Saute for few minutes.
- Add in prawns, red chilli powder, coriander powder and salt. Saute them for few minutes or until the masala cooks a bit.
- Pour in water and pressure cook upto to 2 whistles and let the pressure settle.
- Meanwhile grind coconut along with cashew, poppy seeds, fennel seeds & black peppercorns to make a thick paste.
- Once the pressure settles, carefully open the cooker and simmer the curry adding in the coconut paste.
- Simmer for few mintes garnishing with curry and coriander leaves.
Chettinad Vellai Kurma Recipe
Potato Kurma – Aloo Kurma – Side dish for Poori, Chapati, Idli, Dosa
Heat oil in a pressure pan and season with bay leaf, cinnamon, cloves, cardamom, cumin seeds, fennel seeds along with green chillies and curry leaves.
Saute onion along with ginger garlic paste until the onions turns translucent over medium flame.
Add in chopped tomatoes along with mixed vegetables, yogurt and turmeric powder. Saute for few minutes.
Add in prawns, red chilli powder, coriander powder and salt. Saute them for few minutes or until the masala cooks a bit.
Pour in water and pressure cook upto to 2 whistles and let the pressure settle.
Meanwhile grind coconut along with cashew, poppy seeds, fennel seeds & black peppercorns to make a thick paste.
Once the pressure settles, carefully open the cooker and simmer the curry adding in the coconut paste.
Simmer for few minutes garnishing with curry and coriander leaves.
Serve it with rice or as a side for idli, dosa or chapati.