ERAL KULAMBU

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Eral kulambu or prawn kulambu is a traditional and the most popular dish of Tamil Nadu. It is a most common dish for people living in the coastal regions of Tamilnadu, as fishing is their main occupation.

Kulambu is a basic dish of tamil cuisine. It will be made at least once a week, in every tamil home. It can be made with vegetables, fish, prawns or even meat. Kulambu will be in a liquid consistency and, goes really well with rice, and any kind of breakfast or dinner. It is great for reheating too.

Prawns are the most commonly consumed seafood, other than fish. We buy prawns at least twice a month. Prawns can be used to make biryanis, curries, fry, vadai and kulambu. We in our family, make prawn kulambu quite often.

In summer, we make prawn kulambu with high water content vegetables like radish, turnip or chayote squash and, pair it with prawn thokku or prawn varuval. In winter, we make prawn kulambu with moringa leaves and, pair it with karuvadu varuval (Dry fish fry).

ABOUT THE RECIPE:

This eral kulambu recipe is what, we have been making in our family for generations. It is an easy one pot recipe, and just takes a maximum of 20 to 25 minutes to make. It is a no-fail recipe, and anyone can make it. It can be stored in the refrigerator and, can be reheated as many times, as you want.

INGREDIENTS FOR ERAL KULAMBU:

• ONIONS (MEDIUM SIZE) – 2 NOS
• TOMATOES (MEDIUM SIZE) – 2 NOS
• RADISH (THINLY SLICED) – 250 ~ 500 GMS
• PRAWNS (CLEANED AND DEVEINED) – 500 GMS
• KULAMBU POWDER – 4 TBSP
• TAMARIND (SOAKED FOR 30 MINS) – 1 LARGE LEMON SIZE
• THALIPPU VADAGAM – 1 TBSP
• SALT – AS REQUIRED
• OIL – 3 TBSP
• CURRY LEAVES (FOR TAMPERING) – 10 NOS

HOW TO MAKE ERAL KULAMBU:

1. Before starting to cook, squeeze the tamarind and extract the puree from it.

2. Add the kulambu powder and salt to the tamarind puree. Mix everything without any lumps.

3. Place a pot on the stove, and let it heat up.

4. When the pot is hot enough, add 3 tablespoons of oil.

5. Once the oil is heated, add the sliced radish to it.

6. Mix it well, so that all the radish slices are coated in the oil.

7. Let it cook on medium-high until the radish turns soft and translucent.

8. Once the radish turns translucent, add the dices onions, tomatoes and cleaned prawns.

9. Mix everything well. Prawns release water as soon as it is dropped into the cooking pot.

10. Add the tamarind puree and kulambu powder mixture to it.

11. Mix everything well.

12. Meanwhile, head a tadka pan and add 2 tbsp of oil in it.

13. Once the oil is heated, add the vadagam and let it fry.

14. Add the fried vadagam to the pot with kulambu in it.

15. Cover it with a lid. Let it cook on medium-high for five minutes. The turn the flame to medium-low and let it cook for 15 minutes.

• Do not open the lid in between. It has to be cooked with the lid covered, for the whole 20 minutes. It helps to remove the raw smell of the kulambu powder.

16. After 20 minutes, open the lid. Check for the consistency. If it is too watery, cook on high flame for 2 minutes, or until you get the desired consistency.

17. Once you get the desired consistency, garnish it with fresh curry leaves, and turn off the flame.

YUMMY AND DELICIOUS ERAL KULAMBU IS READY.

SERVE IT WITH RICE OR ANY BREAKFAST OF YOUR CHOICE.

I HAD MY ERAL KULAMBU WITH HOT RICE, PAIRED WITH ERAL MUTTAI PODIMAS.

VARIATIONS:

• Any vegetable like drumstick, brinjal, turnip can be added, instead of radish.
• It can also be made without adding any vegetables. Just with onions and tomatoes.
• Reduce or increase the amount of kulambu powder, to adjust the spiciness of the dish.
• Tomatoes can be diced, according to your preference.

PRO TIPS:

• Radish can also be added without frying it in oil, but it will give a raw pungent flavour to the dish, which spoils the taste. So, it is better to fry the radish in the oil.
• Make sure to clean, devein and thoroughly wash the prawns with rock salt, before cooking.