|1 nos||Drumstick (or 4 frozen pieces)|
|10 nos||Shallots (sambar onions finely chopped)|
|4 nos||Tomato (cherry)|
|1 no||Green chili|
|3 clove||Garlic (crushed)|
|3 tbsp||Tamarind juice|
|2 tbsp||Coconut paste|
|¼ tsp||Turmeric powder|
|½ tsp||Red chili powder|
|3 tsp||Coriander /dhania powder|
|½ tsp||Salt (or to taste)|
|¼ tsp||Cumin seeds|
|6 nos||Curry leaves|
Peel, de-vein and clean the shrimp thoroughly in cold water and keep aside. Soak the shallots in warm water for few minutes, this would loosen the skin, peel and chop them finely. Heat oil in a kadai or pan and splutter mustard, cumin seeds and curry leaves. Add the chopped onion, green chili and garlic, fry them till crisp. Add in the chopped tomatoes, drumsticks and shrimp, cover and cook for 2 minutes over low flame. This should cook the shrimp (turns pale orange when cooked) and tenderize the tomatoes. Now add turmeric, red chili powder and coriander powder.
Fry over medium flame until the masala thickens and releases oil. At this stage add tamarind juice, water, jaggery and salt. Cover and let it simmer for 6 to 7 minutes over low flame. Add the ground coconut paste and simmer for another 2 minutes. When done the oil should float on top separating the thick gravy. Serve hot with rice and choice of vegetable curry. Picture shows cooked Sona masoori rice topped with Eral kuzhambu with Spinach masiyal as side.
This serves 3 to 4 people (approx).
Drumsticks are optional but when added gives good flavour.
Any vatral variety can also be added for extra flavour.
Instead of regular vegetable oil try making it with gingely oil which gives good aroma.