Summer vacation is a time you have to feed unexpected guests
at a short notice or no notice at all! This recipe is simple & a little
prawns can go a long way because it is pounded.
Courtesy: Lakshmi T.S.
INGREDIENTS:
Prawns: 250 deveined
Coconut grating: 1 cup
Green chilli: 2 chopped fine
Shallots: 10 chopped fine
Black gram
dal/urad dhal: 1 tsp
Turmeric
powder: ¼ tsp
Dry red
chilli: 2
Curry
leaves: a few
Coriander
leaves: 1 tbsp chopped
Mustard
seeds: 1/ 2tsp
Fennel: 1
tsp
Coconut oil:
2 tbsps
Salt to
taste
METHOD:
Cook prawns
with salt & turmeric powder. Cool well & pound with a mortar &
pestle to crush it slightly.
Heat oil in
a kadai, splutter mustard seeds, add black gram dhal & brown it.
Now, add fennel,
dry red chilli, chopped shallots, green chilli & curry leaves.
Sauté well & add coconut & crushed
prawns. Adjust salt.
Stir for
some time till all the water evaporates & it browns slightly.
Sprinkle
coriander leaves & serve with plain rice/sambarsadam etc.
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