Prawns Masala

Ingredients
Prawns – 500g, shelled and de-veined
Turmeric powder-1 teaspoon 
Chilli powder-1 tablespoon
Coriander powder-1 tablespoon
Onion-1 big, thinly sliced
Tomato-1, diced
Green chillies-2
Ginger-1/2 inch piece, thinly sliced
Garlic-3 cloves, thinly sliced
Curry leaves-a few
Kudam Puli(pot tamarind)-1 small piece
Coconut milk-3 tablespoons
Coconut oil-as required
Salt-to taste

Method
Boil some water and add ½ teaspoon turmeric powder. Add the cleaned prawns to the boiling water. Cover and cook in medium flame for 10 minutes. Drain and keep aside. 

Heat coconut oil in a pan and add ginger and garlic pieces. Add sliced onions, green chillies and curry leaves and saute for 5 minutes. Add all the powders and roast in low flame for a minute. Now add salt, soaked kodum puli and tomatoes and mix well. Cover and cook in medium flame until tomatoes are soft. Pour coconut milk and mix well. Add cooked prawns and mix gently. Cover the pan for 2-3 minutes so that masala gets coated well in the prawns. Switch off the flame and sprinkle a teaspoon coconut oil and garnish with curry leaves. Serve hot with rice or appam.

An easy Tomato chutney

We always prepare coconut chutney for idly/dosai. Sometimes if you want to try a variety chutney, just go for a simple tomato chutney. I know it’s not that convenient to cut and saute onions and other ingredients and grind it early in the morning especially if it is a weekday. No problem, let’s try it on a weekend. I’m sure that you will like it.

Ingredients
Onion-1, thinly sliced
Tomato-2, diced
Dry chilli-3
Fenugreek seeds-1/4 teaspoon
Salt-to taste
Oil-as required

Method
Heat oil in a pan and fry fenugreek seeds. Add onion and saute till it becomes transparent. Add dry chillies and mix well. Now add tomatoes and salt and cover till tomatoes are cooked. Allow the mixture to cool down and grind to make a smooth paste. Serve with idly/dosai/oothappam.

Note:You may also fry mustard seeds, dry chilli and curry leaves into the tomato chutney.