Konju/ Prawn Theeyal

Kerala style Konju theeyal (Prawn Theeyal) is a real temptation, and if you are a foodie who loves South Indian food a lot, then this one is a must try. The curry is a bit time consuming, but the trust me, the ultimate result will make you smile wide :)

For those of you vegetarian lovers, trying out the vegetable theeyal can bring in the same effects. If you want to check the method of roasting coconut mix in the microwave or if you want the recipe for vegetable theeyal, check my early post. Just click or copy paste the link for the same here: 

http://foodomania-seema.blogspot.in/2014/08/vegetable-theeyal.html

For the recipe of konju theeyal, just check the method given below. 

Ingredients

• Prawns (Konju)-  1 cup or 2 cups
• Onion - 1 medium
• Shallots- 10 nos
• Cucumber- 1/4 cup
• Drumsticks- 1 large cut into small pieces
• Grated coconut- 2 cups
• Green chillies- 2
• Ginger- 1 inch
• Garlic- 10 cloves
• Chilly powder - 1 1/2 tsp
• Coriander powder- 3 tsp
• Turmeric powder - 1/2 tsp

Other ingredients

• Tamarind paste - 1/4 tsp
• Salt
• Oil
• Mustard seeds
• Curry leaves

Method

Step 1 (Roasting and grinding)

•  Take a tave heat it
• Roast coconuts with the help of coconut oil or any vegetable oil
• Add all the spices and roast them for 5 min
• Grind the contents to a paste by adding water and keep aside

Step 2

• Take a large tava or pan, heat it
• Add oil
• Now add some mustard seeds and splutter them
• Add curry leaves and diced onions plus green chillies to it
• Saute well
• Now Add the cut vegetables and the prawns that are cleaned and kept aside
• Saute well
• Add salt
• Add 1/2 tsp of tamarind paste
• Pour a cup of water and close the lid
• Allow it to cook partially
• Now add the ground coconut mix to with some water (check the consistency) and let it boil
• Allow to cook for 10 - 15 min in low flame
• Remove from flame after 15 min and serve hot with rice or with dosas.
• Enjoy!!

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Quick Parippu Rasam (Quick Toor Dal Rasam)

Rasam is the quick to make. It just takes around 10 minutes if you want a fast rasam with all the ingredients around. But the demand for parippu rasam has made me think of a quick and easy method, since it takes a long procedure with the cooking of parippu or toor dal in a cooker and then making the rasam later on. 

Here I have tried a simple method to make toor dal rasam the fast way round.

Ingredients

• Toor dal - 2- 3 tbs
• Tamarind paste- 5 tbsp
• Garlic -  10 large cloves
• Shallots - 10 
• Pepper powder - 1 tbs
• Chilly powder - 1 tbsp
• Turmeric powder - 1/4 tsp
• Fenugreek powder - 1/4 tsp
• Asafoetida - 1/4 tsp
• Curry leaves- 
• Corriander leaves- finely chopped
• Mustard seeds- 1/2 tsp
• Coconut oil or Vegetable oil- 2 tbsp + 2 tbsp

Method

Step 1

• Place a pan or a kadai on a heated stove top
• In the pan, add a bit of oil and  add dry toor dal to it and saute till golden brown.
• When it has turned golden brown, switch off flame and remove the roasted toor dal to a mixer jar. Grind it to a powder or add some water and make a paste out of it.

Step 2

• In the same kadai or pan, add some more oil
• Add oil to it 
• Add the mustard seeds and pop them
• Add curry leaves
• Now Add the ground shallots and ginger paste to it. Saute well. Simmer
• Now add the ground toor dal paste
• Add a cup of water to it and let it boil. Make sure that the paste turns into a sticky paste. This is the sign that the toor dal paste is not raw.
• Add Tamarind paste mixed with 3-4 glasses  of water to it. Make it a point not to boil after tamarind mix is being added to the kadai. Just simmer the flame
• Add sufficient salt
• Now add pepper powder, Chilly powder, asafoetida, fenugreek powder and coriander leaves. Make sure you add them in a simmered flame.
• Check salt. Add if you need.
• Switch off flame and serve with rice or serve in a cup as an appetizer.