Era Kulambu

Recipe Spotlight

This is a special gravy prepared in the Sea Shore areas like Pondy / Cuddalore. Prawns in the gravy of tamarind and coconut, a yummy gravy for rice.

Servings: 4 Persons


Small Prawns (100gms, Cleaned)
Garlic (8Cloves, crushed)
Shallots (Skin peeled – ½cup) (Sambar onion or Chopped onion)
Tamarind (1 lemon size, Extract Juice)
Tomato (1 chopped small)
Mustard (¼tsp)
Turmeric Powder (¼tsp)
Home made kulambu Masala -4tsp {Chilli Powder (2tsp) or Coriander Powder (2tsp) }
Coconut (½cup grinded)
Groundnut oil (5tsp) (or refined oil)
Curry Leaves (2sprigs)
Salt (to taste)
Coriander leaves – (2 sprigs, to garnish)


Heat oil in a pan, add mustard seeds, wait till mustard sputters.

Add shallots (sambar onion), curry leaves and garlic cloves saute, in low flame, for 3 minutes.

Add tomatoes and tamarind extract, and bring the gravy to boil.

Now add the Prawns, add water if the gravy is too thick. Cover the vessel with lid.

Add Coconut paste, remove from flame after 5 minutes.

Garnish with chopped coriander leaves.


Dole out hot spicy tangy traditional Prawns kuzhambu, a yummy gravy for rice and goes good with Idly / Dosai.

Thank you for Visiting!! Enjoy your FOOD now !!

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