Churakka chemmeen theeyal / Bottlegourd Prawns Theeyal / Bottlegourd and Prawns in Roasted Coconut Gravy/ Lauki Prawns Curry

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Ingredients
Bottlegourd – 1 medium size
Prawns (big), peeled and deveined – 20 nos
Tamarind – gooseberry sized
Salt to taste

Roast and grind
Grated coconut – 1 cup
Curry leaves
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tbsp
Cumin seeds – a pinch

For tempering
Mustard seeds- 1 tsp
Pearl onions, sliced – 1/4 cup
Curry leaves – 2 sprigs
Coconut oil- 2 tbsp

 Method


Soak tamarind in half cup of water and keep aside.


 Cook prawns with turmeric powder, salt and water.

Wash and remove outer layer of the bottlegourd. Cut into 1 inch pieces. Cook them with little water,
salt and turmeric powder.

In a kadai, dry roast grated coconut and fry till golden brown. Add coriander powder, red chilli powder, turmeric powder, cumin seeds and curry leaves. Stir in low flame and immediately switch off the stove. Leave this to cool, Now transfer this to a blender. Add little water while grinding and grind them to a fine paste.

In a pan, heat coconut oil. Splutter mustard seeds, curry leaves and small onions. Saute well. When the onion turns light brown in colour, add ground paste and stir. Add cooked bottle gourd, prawns tamarind water, salt and required amounts of water , Cover with a lid and cook. When the gravy thickens, switch off the flame.

16 thoughts on “Churakka chemmeen theeyal / Bottlegourd Prawns Theeyal / Bottlegourd and Prawns in Roasted Coconut Gravy/ Lauki Prawns Curry”

  13. Slightly tangy and creamy curry laden with yummy prawns and freshness of bottle gourd. Looks mouthwatering good dear. 😋

    Reply

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