It seems this month going to be a "GUEST POST" Week. Yeah ! another Guest post here. This is from Jay of Tasty Appetite. When i pinged her to send the recipe for Guest Post, she didnt hesitate but she asked me to wait for few days as she was in her vacation. To be frank, i thought i need to give a remainder about guest post after a week but as soon as she back from her vacation, she immediately sent me the post with step by step clicks. How sweet she is... Really I am so impressed Jay. Thanks much...
Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !
"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha, and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P
Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)
So glad to share with you all here today, a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!
The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.
Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)
METHOD:
1. Peel, de-vein and clean the prawns thoroughly and keep aside.
2. Chop drumstick, onion, tomato to fine slices.
3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
4. Add chopped onion, garlic, green chilly and fry them till transculent.
5. Add in the finely chopped tomatoes and sauté well.
6. Now add drumsticks and combine well.
7. Add cleaned prawns and sauté in together.
8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
9. Mix well. Allow the prawns to get cooked in the masala.
10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
11. Keep the flame in simmer for 6 to 7 mins and cook covered.
12. Add the ground coconut paste and boil for 2 more minutes.
13. Now you can see, oil floats on top of the thick curry.
14. Time to turn off flame.
15. Transfer Eral Kuzhambu to serving bowl with fresh coriander leaves garnishing.
16. It makes an awesome combo with white rice & pappadam.
Try this tasty recipe, sure you’ll love it..:)
Your comments & suggestions shall help me a lot and inspire me to make more dishes.
Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬
Gals, you know what recipe she has sent me itssssssss......... "Chettinad Eral Kuzhambu" OMG ! name itself tempting me... I am an ardent fan of Prawn... Without making you to wait further, here comesssssss the yummy curry in her own sweet (You know why telling sweet, b'cos she praised me, Note the bolded line :P) words.... Slurrp !
 |
| Main Course....... :) |
"Hello Friends, I’m so pleased to have been asked to guest post for Sangeetha, and it really means a lot to me. I got to know Sangeetha, over the past year and "I really love her healthy recipe collections & nice presentation". :P
Once again, thank you friend, for choosing me for the guest post and I’m really honoured..:)
So glad to share with you all here today, a very popular dish, "Eral Kuzhambu“ (Thick gravy) in Chettinad style.!
The recipe is simple and very delicious to eat with. The shrimp / prawns are cooked with a combination of drumsticks and flavored with ground coconut paste. It goes well with plain rice , papads or else.
Tingle your tastebuds with this traditional and mouthwatering Chettinad Eral Kuzhambu recipe..:)
ALL YOU NEED:
| Prawn / Shrimp / Eral | 300 g |
| Drumstick | 1 No. |
| Onion | 1 No. |
| Garlic | 4 to 5 pods |
| Green Chilly | 1 No. |
| Tomato | 2 No. |
| Gingely Oil (or) Cooking oil | 2 to 3 tbsp |
| Mustard | 1/4 tsp |
| Cumin Seeds | 1/2 tsp |
| Fenugreek Seeds | 1/2 tsp |
| Curry Leaves | 6 to 8 Nos. |
| Turmeric Powder | 1/4 tsp |
| Red chilly Powder | 1 tsp |
| Corainder Powder | 2 tsp |
| Thick tamarind pulp | 4 tbsp |
| Jaggery | 2 pinch |
| Coconut Paste | 4 tbsp |
| Coriander Leaf | Fresh |
| Salt | To Taste |
METHOD:
1. Peel, de-vein and clean the prawns thoroughly and keep aside.
2. Chop drumstick, onion, tomato to fine slices.
3. Heat oil in a kadai / pan and temper with mustard, cumin seeds, fenugreek & curry leaves.
4. Add chopped onion, garlic, green chilly and fry them till transculent.
5. Add in the finely chopped tomatoes and sauté well.
6. Now add drumsticks and combine well.
7. Add cleaned prawns and sauté in together.
8. Add turmeric pwd, red chilly pwd, coriander pwd and salt.
9. Mix well. Allow the prawns to get cooked in the masala.
10. Once the masala thickens and let out oil, add thick tamarind juice, water and jaggery.
11. Keep the flame in simmer for 6 to 7 mins and cook covered.
12. Add the ground coconut paste and boil for 2 more minutes.
13. Now you can see, oil floats on top of the thick curry.
14. Time to turn off flame.
15. Transfer Eral Kuzhambu to serving bowl with fresh coriander leaves garnishing.
16. It makes an awesome combo with white rice & pappadam.
 |
| Step by step.... |
Your comments & suggestions shall help me a lot and inspire me to make more dishes.
Once again thanks Sangeetha for this nice opportunity..!"
♬ Sangeetha♡Nambi ♬
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