Recipes

Eral Kaikari Kuzhambu, How to make Prawn Kuzhambu with Vegetables

Some kuzhambus don’t need elaborate spice blends. They just need time, memory, and a pot of soulful ingredients. This Prawn Kaikari Kuzhambu, also known as Eral Kaikari Kuzhambu in Tamil homes, is one of those quiet, forgotten weekday curries — made with fresh prawns, native vegetables like drumstick and brinjal, and a humble masala of grated coconut, jeera, red chilli powder, and coriander powder.

No grinding of spices, no garam masala — just a traditional Tamil-style prawn curry that once simmered slowly in coastal kitchens from Cuddalore to Karaikal.


This isn’t your usual prawn kuzhambu. It’s a revival recipe, rooted in fisherfolk flavors, where the sea met the backyard, and food was cooked with instinct, not measuring spoons. A village-style prawn curry that brings both sea breeze and nostalgia to the plate.

We’re bringing it back — one soulful ladle at a time.

Bite of History – Eral Kaikari Kuzhambu

Before spice powders lined our shelves and blenders became kitchen staples, Tamil coastal homes thrived on simplicity. In fishing hamlets along Nagapattinam, Cuddalore, and Karaikal, kuzhambus like this were everyday affairs — built on what the sea offered and what the backyard grew.

Prawns, caught in the morning and cleaned by noon, were simmered with seasonal vegetables like brinjal, murungakkai (drumstick), and spiced with just a few hand-pounded ingredients — jeera for warmth, coconut for body, and red chilli powder from sun-dried chilies ground at home. There were no “prawn masalas” — just instinct, memory, and the rhythm of the kitchen.

This Eral Kaikari Kuzhambu may not be documented in royal cookbooks, but it fed generations. It’s what a fisherman’s wife would cook on a breezy afternoon, with gingelly oil, homegrown curry leaves, and no written recipe — just feel.

Now, that feel is coming back to the table.

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Ingredients Role – Prawn Curry/ Kuzhambu

IngredientRole in the Recipe
Prawns (Eral)The star protein — brings a sweet, sea-salt flavor that deepens the kuzhambu’s taste.
Brinjal & DrumstickAbsorb the kuzhambu beautifully and add rustic, earthy texture.
ShallotsAdds mild sweetness and depth — key to any Tamil kuzhambu.
TomatoProvides natural acidity and helps balance the richness of coconut.
Grated CoconutForms the creamy base of the curry, adding body and coastal warmth.
Jeera (Cumin)Balances seafood flavor and aids digestion — often used in Tamil-style kuzhambu.
TamarindAdds tang and brightness to balance the sweet prawns and mellow coconut.
Red Chilli PowderBrings color and controlled heat — no overpowering spice, just enough to warm.
Coriander PowderGives the kuzhambu its body and grounding spice — connects all other flavors.
Turmeric PowderAdds earthy depth and natural antiseptic property — common in all Tamil curries.
Mustard & Methi SeedsUsed in tempering for a nutty aroma and subtle bitterness that balances the curry.
Curry LeavesInfuses the oil and gravy with signature South Indian aroma — can’t skip this!
Gingelly OilThe soul of Tamil kuzhambu — adds nutty depth and coastal authenticity.
Salt & WaterSalt enhances every flavor, while water brings it all together into a flowing kuzhambu.

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Eral Kaikari Kuzhambu, How to make Prawn Kuzhambu with Vegetables

Recipe by Sandhya Riyaz
Recipe rating: N/A
Course: Main Course / KuzhambuCuisine: Tamil Nadu Coastal / South IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

25

minutes

A traditional Tamil coastal curry where prawns, brinjal, and drumstick simmer in a light coconut-jeera masala with simple pantry spices. Soulful, homely, and perfect with hot rice.

Ingredients for Prawn Kuzhambu with Vegetables

  • Vegetables:

  • 1 nos 1 Drumstick (cut into 2-inch pieces)

  • 3 nos. 3 Brinjal (small sized, quartered)

  • 1 nos. 1 Tomato (large sized, ground to paste)

  • 8 – 10 nos. 8 – 10 Shallots (chopped)

  • 2 nos. 2 Green chili

  • 3 cloves 3 Garlic

  • To grind:

  • ½ cup, ½ Grated coconut

  • 1 teaspoon, 1 Jeera (cumin seeds)

  • Water, as needed to grind

  • For curry/ kuzhambu:

  • 1½ to 1¾ cups, 1½ to 1¾ Prawns ( 250 g cleaned and deveined)

  • Tamarind, small gooseberry-sized (soaked in ½ cup warm water)

  • 2 teaspoon, 2 Red chilli powder (adjust to taste)

  • 1½ teaspon, 1½ Coriander powder

  • ¼ teaspoon, ¼ Turmeric powder

  • ½ teaspoon, ½ Mustard seeds

  • ¼ teaspoon, ¼ Fenugreek seeds

  • 1 sprig, 1 Curry leaves

  • 3 tablespoon, 3 Gingelly oil

  • Salt, to taste

  • Water, as needed

Directions to make Prawn Kuzhambu

  • Grind the coconut masala
    In a small mixer jar, grind ½ cup grated coconut with 1 tsp jeera and a little water to a smooth paste. Keep aside.

  • Soak Tamarind
    Soak a small gooseberry-sized piece of tamarind in ½ cup warm water for 10 minutes. Squeeze and strain the extract. Set aside.
  • Temper and sauté the base
    Heat 2 tbsp gingelly oil in a clay pot or thick-bottomed kadai.
    Add ½ tsp mustard seeds and ¼ tsp fenugreek seeds. Let them splutter.
    Add chopped shallots (8 to 10), green chili, chopped garlic and a sprig of curry leaves. Sauté till soft.
  • Add spice powders
    Add 1½ tsp red chilli powder, 2 tsp coriander powder, ¼ tsp turmeric powder, Salt to taste
    Sauté for a minute. till the oil begins to release from the masala.
  • Add Tomatoes:
    Add 1 ground tomato and cook till the oil begins to release from the masala.
  • Simmer the Vegetables with Tamarind
    Add 1 cup water to the sautéed vegetables and cook covered for 5 minutes until they’re halfway tender. Then add the tamarind extract, mix gently, and continue simmering uncovered on medium heat for another 5 minutes until the raw smell fades and the kuzhambu slightly thickens.
  • Add prawns
    Now add the cleaned prawns (250g / ~1¾ cups). Mix well.
  • Add coconut paste and Finish
    Pour in the ground coconut-jeera paste. Simmer on low heat for 5- 6 minutes until the prawns turn opaque and are just cooked. Switch off when oil floats and the kuzhambu thickens slightly.

Notes

  • 1 cup = 250 ml

Directions to make Eral Kaikari Kuzhambu with step by step images

  • Grind the coconut masala
    In a small mixer jar, grind ½ cup grated coconut with 1 tsp jeera and a little water to a smooth paste. Keep aside.
  • Soak Tamarind
    Soak a small gooseberry-sized piece of tamarind in ½ cup warm water for 10 minutes. Squeeze and strain the extract. Set aside.
  • Temper and sauté the base
    Heat 2 tbsp gingelly oil in a clay pot or thick-bottomed kadai.
    Add ½ tsp mustard seeds and ¼ tsp fenugreek seeds. Let them splutter.
    Add chopped shallots (8 to 10), green chilli, chopped garlic and a sprig of curry leaves. Sauté till soft.
  • Add spice powders
    Add 1½ tsp red chilli powder, 2 tsp coriander powder, ¼ tsp turmeric powder, Salt to taste
    Sauté for a minute. till the oil begins to release from the masala.
  • Add Tomatoes:
    Add 1 ground tomato and cook till the oil begins to release from the masala.
  • Add vegetables and simmer
    Add brinjal (quartered) and drumstick (cut into 2-inch pieces).
    Mix well with the masala. Add 1 cup water and cook covered for 5–6 minutes, until vegetables are halfway cooked.
  • Simmer the Vegetables with Tamarind
    Add 1 cup water to the sautéed vegetables and cook covered for 5–6 minutes until they’re halfway tender. Then add the tamarind extract, mix gently, and continue simmering uncovered on medium heat for another 5–6 minutes until the raw smell fades and the kuzhambu slightly thickens.
  • Add prawns
    Now add the cleaned prawns (250g / ~1¾ cups). Mix well.
  • Add coconut paste
    Pour in the ground coconut-jeera paste. Simmer on low heat for 5 – 6 minutes until the prawns turn opaque and are just cooked. Switch off when oil floats and the kuzhambu thickens slightly.

Pro Tips for Prawn Curry with Brinjal and Drumstick

  • Don’t overcook prawns – They cook quickly (in 6–8 mins) and turn rubbery if left too long. Always add them last.
  • Use gingelly oil for authenticity – It brings that deep, nutty aroma so typical of Tamil coastal kuzhambus. Don’t skip it.
  • Let the masala simmer – After adding coconut paste and tamarind, give the kuzhambu 5–7 mins to reduce and deepen in flavor before adding prawns.
  • Balance with jaggery (optional) – If your tamarind is too tangy or tomatoes too acidic, a pinch of jaggery rounds off the flavors beautifully.
  • Chop shallots finely – So they melt into the kuzhambu and form the base. They should not stand out like chunks.
  • Brinjal and drumstick must be halfway cooked before adding prawns – Since prawns need very little time, the vegetables should already be tender.
  • Use medium-sized prawns – They absorb flavor better and hold their shape nicely in the kuzhambu.
  • For thicker kuzhambu – Simmer uncovered for the last few minutes to let it naturally reduce and coat the back of a spoon.

Serving suggestion Eral Kuzhambu

Serve this prawn kaikari kuzhambu hot with:

  • Steamed rice and a spoon of ghee
  • Ragi kali or kambu rice for a rustic millet meal
  • Idiyappam or dosai for special occasions
    Pair it with keerai poriyal, raw banana fry, or appalam for a complete coastal-style lunch.

FAQ – Prawn Curry

Q. Can I add vegetables to prawn curry?

Yes! In many traditional Tamil homes, prawn kuzhambu is made with vegetables like brinjal (kathirikkai) and drumstick (murungakkai). They soak up the kuzhambu beautifully and add a rustic, home-cooked feel.

Q: What vegetables go best in prawn kuzhambu?

Brinjal, drumstick, ash gourd, and raw banana are commonly used in kaikari kuzhambu variations. They pair well with prawns and coconut-based gravies, and are loved in coastal Tamil Nadu cooking.

Q: How to make prawn curry without grinding masala?

This recipe is perfect for you! Just use grated coconut, jeera, red chilli powder, and coriander powder — no complex grinding required. It keeps the curry simple yet flavorful.

Q: Is coconut used in Tamil prawn curry?

Absolutely. Many Tamil-style prawn kuzhambu recipes — especially in the coastal belt — use fresh grated coconut as a base, either raw or roasted, for depth and body.

Q: What is the traditional Tamil Nadu style prawn curry?

The traditional version is known as Eral Kuzhambu or Eral Kaikari Kuzhambu, made with gingelly oil, coconut, tamarind, simple spices, and optionally, vegetables like brinjal and drumstick. It’s a revival recipe rooted in fisherfolk kitchens.

Q: What is Eral Kaikari Kuzhambu?

It’s a coastal Tamil curry made with prawns (eral) and vegetables (kaikari) in a coconut-spice base. This version uses minimal ingredients — just coconut, jeera, and pantry masalas — and is one of the simplest yet most soulful prawn curries you can make.

Q: Can I make prawn curry without onion and tomato?

Yes, but it will be milder. You can skip onion and tomato and rely solely on coconut, jeera, chilli powder, coriander, and tamarind for flavor. Many paati-style kuzhambus follow this no-onion method.

Q: Is this prawn curry spicy?

Not too much. You control the heat with just red chilli powder — no green chillies or pepper involved. It’s flavorful, not fiery, and perfect for family meals.

Q: Can I pair this prawn kuzhambu with millet or idiyappam?

Yes! Though traditionally eaten with hot rice and ghee, it also tastes divine with ragi kali, thinai arisi, idiyappam, or even dosai — especially if you’re doing a revival millet twist.

Kuzhambu Recipes

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Sandhya Riyaz

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Sandhya Riyaz
Tags: brinjalcoastalcoconutcurrydrumstickeralfisherfolkkaikarikuzhambulunch recipesnon-vegprawnrevival recipeSandyathomeseafoodSouth IndianTamilTamil Nadutraditional
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