Konju Theeyal is an authentic and traditional side dish of Mid Travancore region especially in Alappuzha District. Now I am presenting one of my favourite dish I ever made. Try this Konju Theeyal today itself.
See the Recipe
INGREDIENTS
Chemmeen (Konju / prawns) - 1/2 kg (cleaned)
Shallots - 1 1/2 cup (chopped)
Coconut bits - 1 cup
Coconut (grated) - 1 1/2 cup
Chilly powder - 1 teaspoon
Green chilly - 3 (slit)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tamarind juice - a little
Salt - to taste
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Curry leaves - 3 springs
PREPARATION
Dry fry grated coconut in a pan till deep brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Allow it to get bit cool. Grind the coconut mix well to get a smooth paste. (Don't add water while grinding). Pour some oil in a hot pan and put mustard seeds and dried chilly into it. Allow it to splutter. Then add shallots, curry leaves and coconut bits and saute well. Add cleaned prawns (konju) to it and saute. Add turmeric powder and salt. Pour some water. When water get boiled, add fried coconut paste and allow it to boil. Then turn the flame on sim and cook the curry until get thick. Add tamarind juice and cook for 5 minutes more. Turn off the flame. Tasty Konju Theeyal is ready. It is a very good combination with hot rice.
STEP BY STEP METHOD
1.Dry fry grated coconut in a pan till brown.
2. Addchilly powder, coriander powder and fenugreek powder and mix well. Turn off the flame and allow it to cool.
3. Grind it into a smooth paste. (don't add water)
4. Pour some oil in a hot pan and add mustard seeds and dried chillies to it. Allow it to splutter.
5. Add shallots, green chilly and coconut bits. curry leaves to it and saute well.
6. Add cleaned prawns to it.
7. Add turmeric powder and salt. Saute for some time.
8. Pour some water and boil it
9. Add coconut paste into it and mix well.
10. Cover the pan with a lid and cook in low flame.
11. When curry get cooked, add tamarind juice and cook for 5 minutes more.
12. Turn off the flame when curry get ready.
BINDU JAYESH
bindurohinipillai@gmail.com
KONJU THEEYAL
See the Recipe
INGREDIENTS
Chemmeen (Konju / prawns) - 1/2 kg (cleaned)
Shallots - 1 1/2 cup (chopped)
Coconut bits - 1 cup
Coconut (grated) - 1 1/2 cup
Chilly powder - 1 teaspoon
Green chilly - 3 (slit)
Turmeric powder - 1/4 teaspoon
Coriander powder - 3/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Tamarind juice - a little
Salt - to taste
Coconut oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Dried chilly - 2
Curry leaves - 3 springs
PREPARATION
Dry fry grated coconut in a pan till deep brown. Add chilly powder, coriander powder and fenugreek powder. Mix well. Allow it to get bit cool. Grind the coconut mix well to get a smooth paste. (Don't add water while grinding). Pour some oil in a hot pan and put mustard seeds and dried chilly into it. Allow it to splutter. Then add shallots, curry leaves and coconut bits and saute well. Add cleaned prawns (konju) to it and saute. Add turmeric powder and salt. Pour some water. When water get boiled, add fried coconut paste and allow it to boil. Then turn the flame on sim and cook the curry until get thick. Add tamarind juice and cook for 5 minutes more. Turn off the flame. Tasty Konju Theeyal is ready. It is a very good combination with hot rice.
STEP BY STEP METHOD
1.Dry fry grated coconut in a pan till brown.
2. Addchilly powder, coriander powder and fenugreek powder and mix well. Turn off the flame and allow it to cool.
3. Grind it into a smooth paste. (don't add water)
4. Pour some oil in a hot pan and add mustard seeds and dried chillies to it. Allow it to splutter.
5. Add shallots, green chilly and coconut bits. curry leaves to it and saute well.
6. Add cleaned prawns to it.
7. Add turmeric powder and salt. Saute for some time.
8. Pour some water and boil it
9. Add coconut paste into it and mix well.
10. Cover the pan with a lid and cook in low flame.
11. When curry get cooked, add tamarind juice and cook for 5 minutes more.
ENJOY KONJU THEEYAL WITH RICE
LIKE THIS RECIPE?
PLEASE SHARE YOUR COMMENTS AND SUGGESTIONS HERE.
THANK YOU
bindurohinipillai@gmail.com
No comments:
Post a Comment