Prawn pepper kuzhambu recipe, Prawn kuzhambu

Prawn pepper kuzhambu is a spicy, flavorful and tamarind based gravy prepared with prawns and spices. As the name suggests the gravy is loaded freshly ground pepper which has lot of health benefits and is much soothing for this cold season. This kuzhambu uses small shrimp/ prawns but big ones can also be used, both will taste great. For this recipe I have not used coconut as I wanted the gravy to be in regular vatha kuzhambu style, if you like your gravy thick and like coconut flavors you try it adding coconut paste as well. Also adding garlic pods/ crushed garlic enhances the flavors and taste of the gravy. The chilli powder and pepper powder quantity mentioned for the kuzhambu can be altered according to your preference. This prawn gravy goes well with white rice, idli, dosa and chapati too. So let’s get to the making!

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Prawn pepper kuzhambu recipe, Prawn kuzhambu

2018-12-26 21:59:14

Serves 3

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. Onion – 1 (small sized)
2. Prawns- 1 cup
3. Tamarind – big gooseberry size
4. Salt – to taste
5. Turmeric powder – ¼ tsp
6. Red chilli powder – ½ tsp
7. Sambar powder – 1 tbsp
8. Coriander powder – ½ tsp
9. Pepper powder (coarse) - 1 ½ tsp

To temper

1. Mustard seeds – ½ tsp
2. Cumin seeds – ¼ tsp
3. Fenugreek seeds – ¼ tsp
4. Curry leaves – a spring
5. Sesame oil- 1 tbsp

NOTE

* 1 cup = 235 ml

Instructions

Clean and wash prawn and keep it aside. Soak the tamarind in 2 cups of water and extract the juice from it. Keep the freshly ground pepper powder aside.
Heat oil in a kadai add mustard seeds, fenugreek seeds and cumin seeds after it crackles add the chopped onion and curry leaves. Saute them till the onions well.
Now add washed and cleaned prawns along with salt, turmeric powder, chilli powder, coriander powder and sambar powder. Saute well for a minute or 2 till the prawns get well coated in masala.
Now add tamarind extract to it and mix well. (You can more water to get right consistency) Add pepper powder to it and mix the mixture well. Allow it to cook with/ without lid on in medium flame.
When kuzhambu has reached gravy consistency with oil separating from the sides of the kadai put off the flame. Kuzhambu consistency differs for everyone so put off whenever you like, just make sure the prawns are cooked. Serve the gravy/ kuzhambu with hot rice!

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Prawn pepper kuzhambu with step by step images

Clean and wash prawn and keep it aside. Soak the tamarind in 2 cups of water and extract the juice from it. Keep the freshly ground pepper powder ready, I made it slightly coarse as it tastes better than fine powder.
Heat oil in a kadai add mustard seeds, fenugreek seeds and cumin seeds after it crackles add the chopped onion and curry leaves. Saute them till the onions well.
Now add washed and cleaned prawns along with salt, turmeric powder, chilli powder, coriander powder and sambar powder. Saute well for a minute or 2 till the prawns get well coated in masala.
Now add tamarind extract to it and mix well. (You can more water to get right consistency) Add pepper powder to it and mix the mixture well. Allow it to cook with/ without lid on in medium flame.
When kuzhambu has reached gravy consistency with oil separating from the sides of the kadai put off the flame. Kuzhambu consistency differs for everyone so put off whenever you like, just make sure the prawns are cooked. Serve the gravy/ kuzhambu with hot rice!