- Prawns – 2 cup
- Onion – 1 large cubed (You could also use 10 – 15 pearl onions instead of onion. That would be more tasty)
- Coconut slices/thengakothu – 1/4 cup
- Green chillies- 2 slit
- Tomato – 2 small, cubed
- Drumstick – 1
- Grated coconut – Around 1.5 cup
- Turmeric powder – 1/4 tsp
- Coriander powder – 3 – 3.5 tsp
- Chilly powder – 2 – 2.5 tsp
- Curry leaves - 2-3 sprigs
- Kudam puli – 4 pieces or to taste
- Salt – To taste
- Coconut oil – As required
- Pearl onion – 5-6 or mustard seeds – 1/2 tsp
- Dry red chilli – 1 – 2
- Curry leaves – 1 sprig
- Coconut oil – 1 tsp
1. Clean and wash the prawns and set aside. Wash and soak the kudampuli in 1/4 cup warm water.
2. Heat a pan and dry roast the grated coconut until they turn reddish brown. Now add the chilli powder, coriander powder, turmeric powder and switch off the stove. Grind to a fine paste when it cools down.
3. Heat oil in a deep pan or manchatti/claypot. Add chopped onion, little salt, coconut slices and saute until oil starts appearing on top. Now add the ground coconut paste, kudampuli, green chillies and drumsticks. Saute for a minute and add the tomatoes. Mix well and add 1.5 cup water. Bring to a boil and add the prawns, curry leaves. Cover with a lid and cook until the prawns are done and the gravy is semi-thick. It takes around 20 – 25 mts. Check for salt and switch off.
4. Heat a tsp oil in another pan and add the chopped pearl onions and curry leaves. Brown the pearl onions and pour them over the prawn theeyal. Serve hot with rice.
Recipe Courtesy : Manju Jyotish