Konju Varutharaccha Curry (Kerala Prawn Curry)

INGREDIENTS

METHOD

Marination:

Marinate prawns in salt and turmeric, keep for

half an hour.

6 medium sized prawns

Salt to taste

For preparing the varutharaccha paste:

1/4 tsp turmeric powder

Roast together coconut, coriander seeds, red

chillies, garlic and shallots.

For Varutharaccha paste:

Let the shallots turn brown.

1/2 grated coconut

Add water and grind to a fine paste.

3 Tbsp coriander seeds

Heat coconut oil in a pan and crackle fenugreek

seeds.

6 dry red chillies

Add ginger, curry leaves and onions.
2 tsp chopped garlic
Saut till onions turn brown.
10 shallots
1/2 cup water

Add varutharaccha paste, water, tamarind pulp

and salt.
Add prawns and cook well.

For the preparation:

2 Tbsp coconut oil

Once the prawns are done, temper with coconut

oil, mustard seeds, shallots and dry red chilli.

1/4 tsp fenugreek seeds

Serve hot with appam or rice.

1 tsp sliced ginger

5-6 curry leaves
1 sliced onion
1/2 cup water

1 ball tamarind pulp

1 tsp salt

For tempering:
1 1/2 Tbsp coconut oil
1/4 Tbsp mustard seeds
6 shallots
1 chopped red chilli
Appams

INGREDIENTS

METHOD

3 cups parboiled Rice (Sela

chawal)

Drain the water out of the rice and daal mixture

and grind together with the coconut and salt.

3/4 cup husked black gram (Urad

daal dhuli), soak for 4 hours

Leave to ferment 6-7 hours, or overnight.

1 Tbsp fenugreek seeds (Methi

dana)
1 cup coconut, grated
1 tsp salt or to taste
An appam maker or a small,
shallow kadahi-- 6"-8" diameter
on top
Oil to cook the appams

When fermented, add enough water to make it a

pouring consistency.
Heat a tablespoon of oil in the kadahi/appam
maker, swirl it around and pour off extra oil.
When hot, pour about 1/4 cup batter in the kadahi.
Turn the kadahi around swiftly, to let a thin layer
rise up to cover the sides of the kadahi also. The
center is thicker.
Cover, lower the heat and cook, till the edges start
lifting (about a minute).
Uncover, ease out the appam thus formed and
transfer on to a serving plate.
Continue thus with the rest of the batter. You
might have to grease again only after 3-4 appams.