Ingredients:
Colocasia/Seppankizhangu – 5 – 6 pieces
Deveined Prawns – 250 gms
Red Chillie powder – 2 tsp
Turmeric powder – 3/4 tsp
Coriander powder – 2 tsp
Pepper powder – 1 tsp
Jeera/Cumin seed powder – 1/2 tsp
Tamarind – a small ball
Coriander leaves – 2 stalks
Oil – as required
Salt – as required
For seasoning:
If you have vadagam , you may use it for seasoning or
Mustard Seeds – 1 tsp
Jeera/Cumin seeds – 1/2 tsp
Curry leaves – 1 stalk
To grind
Tomato – 1 medium
Onion – 1 medium
Curry leaves – 3 or 4
Ginger – 1/2 inch piece
Garlic – 3 cloves
Grated Coconut – 1 tbsp
Saunf – 1/4 tsp
Preparation:
In a bowl, soak the tamarind with 1/4 cup warm water and squeeze it well.
Wash the colocasia well. Take off the skin and cut each one into 2 to 3 pieces and boil it separately in water. Cook until done and discard the water.
Grind the items under ‘to grind’ to a fine paste in a mixie.
Heat oil in a pan. Add the items mentioned under ‘seasoing’ . then, add the ground paste to it and saute it well for about 5 minutes. Now add the boiled colocasia and saute well. Add the coriander powder, pepper powder, chillie powder, cumin powder, turmeric powder and stir it until the raw smell goes off. Squeeze out the tamarind and add the tamarind extract to it alongwith 2 cups of water. Boil it well on low flame for about 10 minutes and then add the prawns.
Close and let the prawns cook for about 3 – 4 minutes on low flame. Do not cook the prawns too long as it may turn rubbery. Adjust the salt and take it off the fire.
Garnish it with coriander leaves before serving. This curry goes well with rice and dosas.
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