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Konchu Theeyal Recipe Submitted by: preeti | Date Added: 10 Jun 2009
Listed in: Seafoods
Prawns - 250 g
Cut vegetables - 2 cup
Choice of vegetables from brinjal, drumstick, cucumber cut into 1 inch long pieces
Shallots - (Kunjulli) - 10
Green chilly - 5
Grated coconut - 1 cup
Coriander powder - 1 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Tamarind - 1 lemon sized ball
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt - to taste
Oil - as required
In a pan, fry the grated coconut, coriander powder, chilli powder until the coconut turns light brown. Allow to cool for sometime. Grind the above mixture into a smooth paste adding a little water. Prepare tamarind water by squeezing the tamarind well in warm water. Heat oil in a thick bottom vessel. Splutter mustard seeds and add fenugreek. Add the shallots and saute well. Add the turmeric. Mix well and add the prawns, vegetables and salt to taste. Saute for few minutes. Close the lid and allow to cook in low flame for 15 minutes. Add the grated coconut, curry leaves and tamarind water. Cook in medium flame for 10 minutes. Serve hot with rice.Photos (Click to enlarge) :
Visitor Comments (1):
Listed in: Seafoods
Prawns - 250 gCut vegetables - 2 cup
Choice of vegetables from brinjal, drumstick, cucumber cut into 1 inch long pieces
Shallots - (Kunjulli) - 10
Green chilly - 5
Grated coconut - 1 cup
Coriander powder - 1 tbsp
Chilli powder - 1 tbsp
Turmeric powder - 1/2 tsp
Tamarind - 1 lemon sized ball
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt - to taste
Oil - as required
In a pan, fry the grated coconut, coriander powder, chilli powder until the coconut turns light brown. Allow to cool for sometime. Grind the above mixture into a smooth paste adding a little water. Prepare tamarind water by squeezing the tamarind well in warm water. Heat oil in a thick bottom vessel. Splutter mustard seeds and add fenugreek. Add the shallots and saute well. Add the turmeric. Mix well and add the prawns, vegetables and salt to taste. Saute for few minutes. Close the lid and allow to cook in low flame for 15 minutes. Add the grated coconut, curry leaves and tamarind water. Cook in medium flame for 10 minutes. Serve hot with rice.Photos (Click to enlarge) : This recipe currently has 0 pictures.
great recipe...thanksLeft by: Web Checks (26 Feb 2010)
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