Organising things in a very limited time is a challenge in itself. It is what I do from dawn to dusk everyday since so many years. I have no doubt that it is what every mom do in their life to a great extend. Did you think it a joke, when they said 'the job of a mom is the busiest job in the world'? Well.. It's not. Not a joke I mean.
When you think about the things you ought to do, it flashes in front of you like a fast winded movie. Sometimes something just get missed or get pushed off for another time. The most important things come to the forefront and the less important things go to the back. So that's how you manage it. Giving priorities..
Recently blogging is not in the for front of priorities. There are lot of more important things to do; to get finished off before Ramadan, before the starting of the much anticipated vacation at homeland. So I have not been very active in the cooking, baking and photographing arena, recently. I am back here to post a recipe which was made and photographed a while back, to get the blog rolling again ;)
So here is the recipe of muringakka chemmen curry, a Kerala delicacy which is quite easy to make. This is one of the simplest curry preparations using prawns and it is uniquely delicious with the addition of drumsticks in it. The combination makes a fantastic outcome, as far as flavour is concerned.
Here is the recipe..
Things you need:
Prawns(cleaned & deveined)- 250 g
Drumstick(cut into 5 cm long pieces)- 2
Raw Mango(Cut into long pieces) – 1 small
Kudampuli/tamarind(soaked in water)- 2 nos
Turmeric powder- ½ tsp
Kashmiri chilli pdr-2 tsp
Salt to taste
Water – 1¼ cup
Coconut Grated – 1/2 cup
Green Chilly – 1
Jeera (cumin) – 1/2 tsp
Small Onion/Shallots – 2
Coconut Oil – 2 tbsp
Small Onion/Shallots,sliced – 4
Dry red chillies-2
A sprig of curry leaves
Cook Prawns, Drumstick and Raw mango in a clay pot with Kudampuli/tamarind, turmeric powder, chilli powder and curry leaves adding adequate water and salt for 8-10 minutes. Grind the ingredients for grinding, in a mixer into a fine paste.
Then add the grinded mixture into the curry and cook it for another 5 minutes.
In a frying pan heat coconut oil and fry Shallots .Add dry red chillies and curry leaves. Finally add this to the curry and remove from heat.
Serve hot with rice or chappathis. Enjoy!