- Prawns – 2 cup
- Onion / shallots (preferred) – 1 cup, sliced
- Coconut slices/thengakothu – 1/4 cup
- Green chilies – 2 – 3 slit
- Tomato – 2 small, cubed
- Drumstick – 1, cut into 1.5 inch pieces
- 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 – 3 – 4 pieces or to taste
- Salt – To taste
- Coconut oil – As required
- Shallots, sliced – 5-6 or mustard seeds – 1/2 tsp
- Dry red chilies – 1 – 2 , broken
- 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 very fine paste without adding water when it cools down.
3. Heat oil in a deep pan or manchatti/claypot. Add onion, little salt, coconut slices and saute until onion turns light brown and oil starts appearing on top. Now add the ground roasted coconut paste, kudampuli, green chilies and drumstick pieces. 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 15 – 20 mts. Check for salt and switch off.
4. Heat a tsp of coconut oil in another pan and add sliced shallots and curry leaves. Brown the shallots and pour over the prawn theeyal. Serve hot with rice.
Recipe Courtesy : Manju Jyotish