Eral Kathirikkai Murungakkai Kuzhambu (Prawns with Brinjal and Drumstick)

Since cleaning prawns is a tough job, I always buy prawns from the lady who brings on her head home. I buy from her for the past 20 years. She as a practice cleans the prawns and takes out the kudal i.e., a long black thread like thing from its stomach. If that is not taken out it will lead to stomach pain. After she cleans and goes, I will make sure that she has taken it out from all the prawns. This Sunday as it is holiday time the town looks deserted as many have gone to their native place and she could not sell her prawns fully. She compelled me to buy more and was telling different recipes. I always make the prawn curry which my younger one loves. So I have never thought about an alternate recipe and that too kuzhambu. She said make vadai adding surakkai. I said I don’t use surakkai. Then she said radish and a handful of prawns will make yummy gravy. The smell of radish also will make my younger one run away from the dining table. So I thought I will make kuzhambu using one brinjal and one drumstick with little small onions and garlic. She said that also will be good and managed to sell ½ kg more of prawns.

The taste of the kuzhambu has no words to describe. My husband who always tries to make fun of my cooking somehow couldn’t resist telling that the dish is one of the best that I have cooked. My younger one who is very choosy also fell for its taste and said if I write a blog on this she will be the first to write the comment as she has tasted it. There was not a drop of gravy left over after dinner.

Those who live abroad may find it difficult to get fresh drumstick. They can try with radish or brinjal alone. A handful of prawns are enough. 100 to 200 Gms of cleaned prawns will be enough.

Ingredients

Prawns-100 Gms (cleaned) more can be added if desired

Brinjal-1

Drumstick-1

Small onion-20

Tomato-1

Garlic-20 pods

Curry leaves-little

Sambar powder-2 teaspoons

Coriander powder-2 teaspoons

Turmeric powder-1/2 teaspoon

Tamarind-gooseberry size

Procedure

In a kadai in 2 teaspoons of gingerly oil or cooking oil season the gravy with a teaspoon of mustard seed and little vendayam and curry leaf. Sauté the chopped onions nicely then the garlic and finally the tomatoes. When they are sautéed well add the sambar powder, coriander powder and turmeric powder and sauté well. Now add the brinjals and sauté in medium fire for 5 minutes. Meanwhile in 2 cups of water mix the tamarind and the salt needed .Once the brinjals are sautéed well add the tamarind salt water. Reduce the flame once the gravy starts boiling. Add the drum stick also. Cook for 10 minutes in low fire. Make sure that the brinjals doesn’t get overcooked. If so reduce the cooking time. Now add the prawns and cook for 5 more minutes. Prawns do not need much time to cook. Let the gravy stay for at least 2 hours before serving for best taste.

The gravy should not be very watery. It should be like puli kuzhambu.