Description
https://justcookkitchen.com/en/recipes/chennakunni-karuvattu-kulambu-dried-prawns-curry
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INGREDIENTS
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• Dried Baby Prawns (Chennakunni) — 100g
• Tamarind — lemon-sized ball
• Onion — 2 medium, finely chopped
• Tomato — 2 medium, chopped
• Sambar Powder — 2 tablespoons
• Red Chilli Powder — 1 tablespoon
• Turmeric Powder — 1/2 teaspoon
• Coriander Powder — 1 tablespoon
• Garlic — 8-10 cloves, crushed
• Ginger — 1 inch piece, crushed
• Curry Leaves — 2 sprigs
• Mustard Seeds — 1 teaspoon
• Fenugreek Seeds — 1/4 teaspoon
• Cooking Oil — 3 tablespoons
• Salt — as needed
• Water — 3 cups
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METHOD
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1. Soak the tamarind in 1 cup of warm water for 15 minutes, then extract the pulp and keep aside. Discard the residue.
2. Clean the dried prawns (chennakunni) by removing any impurities. Rinse them quickly in water and drain well. Do not soak them for long.
3. Heat oil in a kadai or deep pan. Add mustard seeds and let them splutter. Then add fenugreek seeds and curry leaves.
4. Add the crushed ginger and garlic. Sauté for a minute until the raw smell disappears.
5. Add the finely chopped onions and sauté until they turn golden brown and translucent.
6. Add the chopped tomatoes and cook until they become soft and mushy, and oil starts separating.
7. Add turmeric powder, red chilli powder, coriander powder, and sambar powder. Mix well and sauté for 2 minutes on low flame to remove the raw smell of spices.
8. Add the cleaned dried prawns and mix well with the masala. Sauté for 3-4 minutes so the prawns absorb the flavors.
9. Pour in the tamarind extract and add 2 cups of water. Add salt as needed and mix well.
10. Bring the kulambu to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes until the gravy thickens and the prawns become tender.
11. The oil should separate and float on top, and the kulambu should reach a thick consistency. Adjust salt and spice levels if needed.
12. Turn off the heat and let it rest for 5 minutes. Garnish with fresh curry leaves and serve hot with rice.
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TIPS
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✔ Do not soak the dried prawns for too long as they will become too soft and lose their texture
✔ Adjust the amount of tamarind based on its sourness - taste and add more if needed for tanginess
✔ The kulambu tastes even better the next day as the flavors develop and mature
✔ If the kulambu becomes too thick, add a little warm water to adjust the consistency
✔ Store dried prawns in an airtight container in a cool, dry place or refrigerator for longer shelf life
✔ You can add a pinch of jaggery at the end to balance the tanginess if the kulambu is too sour