Eral/Shrimp Kozhambu

Eral/Shrimp is commonly prepared as thokku/ semi gravy or

dry. Eral kozhambu is yet another dish which completely has a different flavor, adding drumstick and mango even more enhances this recipe. I could not get green mangoes in this season, will post another one when I get them.

Preparation Time :10 mins | Cooking Time :20 mins |Serves: 4

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Ingredients:

Shrimp - 10 to 12 (cleaned and deveined)

Onion - 1   

Tomato - 1

Garlic - thinly sliced 1 tbsp

Red chili powder - 1 tbsp

Dania powder - 1 tsp

Turmeric - 1/2 tsp
Curry leaves - a little
Green chili - 3 nos
Tamarind juice - 3/4 cup (from a gooseberry size)
Coconut milk - 2 tbsp (optional)

Salt to taste

Oil (nallenai) - or any

Cilantro to  garnish

To Coarsely grind:

1 green chili and a tsp of sombu/fennel  

For tempering:

Mustard - 1/4 tsp
Urad - 1/4 tsp

Vendayam/methi - 1/4 tsp

Seeragam - 1/4 tsp

Method:

• In a clay pot or wide pan add some nallenai, temper with the above mentioned ingredients.

• Add finely chopped onions and curry leaves.

• As sauteing keep adding garlic, two green chilies, tomato..

• Add the crushed green chili and fennel/sombu seeds.  

• Cook untill the tomatoes are softened and then add turmeric, red chili powder, dania powder and salt.

• Cook for a while to get the raw smell off and oil comes out.

•  Now add the tamarind juice.

• Bring it to a nice boil and let it for 5 to 7 mins to reduce a little, add 2 tbsp of coconut milk if preferred.

• Now add the cleaned shrimp and cook 2 to 3 mins when it starts to boil. Do not close as it will leave more water and make the kozhambu too thin.

• Garnish with cilantro and serve with hot rice.