Hello there, Today I am sharing Kerala style prawns and drumstick curry called chemmeen muringakka theeyal.Chemmeen Theeyal or Prawns Theeyal is a prawns preparation with roasted coconut gravy. Here the tasty muringakka is added which gives you the added flavour. It is a good combination to rice. Theeyal is yet another famous delicacy in Kerala cuisine, it’s basically roasted coconut gravy with different kinds of veggies.
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Ingredients required for making chemmeen theeyal:
Drumsticks-2 drumsticks, peeled and cut into pieces.
Prawns/shrimp-Peeled,cleaned and deveined.
Green chillies-2 to 3 numbers.
Turmeric powder-1/4 teaspoon.
Tomato-1 Sliced.
Malabar tamarind/kudampuli-2 pieces soaked for 15 minutes in 1/4 cup water.
Salt to taste.
Water as needed.
For grinding-
Shallots-4 shallots, sliced.
Garlic-2 Cloves-sliced.
Ginger-1/2 inch piece, chopped.
Curry leaves-1 sprig.
Coconut grated-1 Cup.
Turmeric powder- 1/4 Teaspoon.
Fennel powder- 1/4 Teaspoon.
Coriander powder-2 teaspoons.
Red chilli powder- 1 Teaspoons.
Water as needed.
For tempering:
Coconut oil-2 tablespoon.
Mustard seeds-1 teaspoon.
Dry Red chilli-2 dry red chillies, broken.
Shallots-6 shallots, finely chopped.
Curry leaves-1 sprig.
Method of preparation.
Heat a pan over a medium heat. Add shallots, ginger,garlic and curry leaves. Saute for few seconds.
Add one cup of grated coconut to this. Roast this coconut till it turns golden brown colour on a medium-low flame.
Add spice powders(turmeric powder, fennel powder, coriander powder and red chilli powder). Dry roast it till the raw smell goes and dark in colour. Turn off the flame and allow to cool this.
In a pan or manchatti add drumstick along with green chillies, water, turmeric powder and salt. Cook for few minutes until the drumstick is cooked.
Add cleaned prawns into this and again cook for few minutes.
Take the roasted coconut mixture to a blender jar. Add enough water and make a fine paste.
Pour this ground mixture to the cooked drumstick and prawns along with little water. Add tomato and soaked Malabar tamarind. I used kudampuli. Mix this well and allow to boil for few minutes.
Remove from the heat and keep this aside.
Now heat a small pan with coconut oil. Add mustard seeds. Allow it to splutter. Add finely chopped shallots and saute until it turns a golden colour. Add dry red chillies and curry leaves to this. fry for few seconds. Pour this over the prepared curry.
Chemmeen muringakka theeyal is ready to serve. Enjoy with plain rice..
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