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Home / Recipes / Eral Kaikari Kuzhambu / Prawn Veggie Kuzhambu

Photo of Eral Kaikari Kuzhambu / Prawn Veggie Kuzhambu by Priya Satheesh at BetterButter

Eral Kaikari Kuzhambu / Prawn Veggie Kuzhambu

Priya Satheesh
15 minutes
Prep Time
31 minutes
Cook Time
2 People
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ABOUT Eral Kaikari Kuzhambu / Prawn Veggie Kuzhambu RECIPE

This kuzhambu is one of our family's favorite and grandma's recipe. The combination of veggies used in this recipe, when cooked with prawns, taste too delicious and especially, it tastes divine when it is served on the next day. The flavor and essence from prawn blends well with the vegetables and gives a finger licking taste.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Frying
  • Sauteeing
  • Main Dish

Ingredients Serving: 2

  1. 250 gms Prawns
  2. 2 tbsp oil
  3. 2 tsp Vadagam (Substitute - Mustard, methi / Vendhayam and Jeera)
  4. 1 cup Onion, finely chopped
  5. 5 garlic pods, crushed
  6. 1/2 cup Tomato, finely chopped
  7. 2 Potatoes, cut into cubes
  8. 1 Drumstick, chopped into pieces
  9. 5 Brinjal, cut into cubes
  10. 1/4 tsp turmeric powder
  11. 1 1/2 - 2 tsp chilli powder
  12. 3 tsp coriander powder
  13. lemon sized Tamarind, soaked in 1 cup water and extract juice
  14. Handful of Curry leaves
  15. salt to taste


  1. Heat oil in a pan and add Vadagam followed by crushed garlic and finely chopped onions.
  2. Saute it for a minute or till the color changes to light brown.
  3. Add few curry leaves and finely chopped tomatoes.
  4. Fry it for a minute or till the tomatoes turn soft.
  5. Add all the given vegetables and mix well.
  6. Now add turmeric powder followed by chilli powder and coriander powder.
  7. Mix well and fry till the raw smell goes away.
  8. Add the tamarind extract along with the required amount of salt.
  9. Add 1/2 - 1 cup of water, cover and cook till the vegetables gets 3/4th cooked.
  10. Meanwhile, clean, de-vain and wash the prawns.
  11. Add the cleaned prawns in the kuzhambu and cook it for more 5 minutes on a medium flame.
  12. Add the remaining curry leaves and turn off the flame.
  13. Serve with hot rice.

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