Date:04/07/2009 URL: http://www.thehindu.com/thehindu/mp/2009/07/04/stories/2009070451270800.htm

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Yera murungaikai thokku

CHEF S.SAKTHIVEL

Chef S. Sakthivel is with the Sangam group for the past four years. He has spent a decade in the hospitality industry. He specialises in south Indian and Chinese cuisine. At present he is in-charge of “Athangudi”, an exclusive Chettinadu restaurant in Hotel Sangam, Madurai.

INGREDIENTS:

Onion: 50 gms

Tomato: 50 gms

Ginger paste: Half tsp

Garlic paste: Half tsp

Curry leaves: 1 spring

Pepper (white): 10 gms

Oil: 50 gms

Drumstick: 2 nos.

Turmeric powder: 2 gms

Chilly powder: 5 gms

Coriander powder: 5 gms

Mustard seed: Half tsp

Table cumin seeds: Half tsp

Salt (to taste)

Yera (prawns): 200gms

White til seed (sesame) paste: 10 gms

METHOD:

Heat the oil and add mustard seeds. Saute the onion to brown colour.

Add tomato, ginger-garlic paste and heat for a while. Put turmeric, chilli and coriander powder. Also add salt.

Beforehand, boil the drumsticks and remove the fleshy portion. Add the drumstick portion to the mixture and cook it well with the cleaned yera (prawns) in low flame along with white pepper powder.

Add white til seed paste at the end and then allow it to cook for a minute. Serve hot. Garnish the dish with fried curry and coriander leaves.