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Tamilnadu · Lunch

Eral Kuzhambu (ஏரல் குழம்பு)

Traditional 17. Eral Kuzhambu recipe

🧺 Ingredients

• 400 g medium prawns, cleaned (tails on, shells on or partially on for flavor)
• ½ tsp turmeric
• ½ tsp red chili powder
• ½ tsp salt
• 3 tbsp sesame oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds (venthayam)
• 2 dried red chilies
• 10 curry leaves
• 12 shallots, peeled and halved
• 1 tbsp ginger-garlic paste
• 2 medium ripe tomatoes, chopped
• Tamarind — marble-sized (15 g), soaked in 1 cup hot water
• ¼ tsp turmeric
• 2 tsp red chili powder
• 1.5 tsp coriander powder
• 1 tsp sambar powder
• 1 tsp salt
• 3 tbsp fresh coconut, grated
• Blend with 3 tbsp water to smooth paste
• Prawns cook in 6–8 minutes maximum — the moment every prawn has curled and turned pink, remove from heat; overcooked prawns are rubbery and lose flavor

👩‍🍳 How to make Eral Kuzhambu

1. Mix cleaned prawns with turmeric, red chili powder, and salt.
2. Marinate 15 minutes.
3. Set aside.
4. Extract 1 cup tamarind liquid.
5. Set aside.
6. Heat sesame oil in a pot over high heat.
7. Add mustard seeds — crackle.
8. Add fenugreek seeds — fry 15 seconds until golden (not brown).
9. Add red chilies — fry 10 seconds.
10. Add curry leaves — sizzle.
11. Add shallots — fry 3 minutes until golden.
12. Add ginger-garlic paste — fry 2 minutes.
13. Add chopped tomatoes.
14. Add turmeric, red chili powder, coriander powder, sambar powder, and salt.
15. Cook on medium heat for 5–6 minutes until tomatoes break down and oil separates.
16. Add tamarind water.
17. Add coconut paste.
18. Stir well.
19. Cook on medium heat for 8 minutes until the curry reduces and thickens.
20. Add marinated prawns.
21. Toss gently.
22. Cover and cook on medium heat for 6–8 minutes — prawn turns pink-orange and curls into a C shape when done.
23. Do NOT overcook — rubbery prawns are the most common mistake.
24. Add jaggery.
25. Add coriander.
26. Serve with rice.

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