Chemmeen Muringakka Curry /Shrimp Drumstick curry

Ingredients
Shrimp - 10 , cleaned
Drumstick- 1 cut into 3-4 pieces of 5cm length
Onion - 1/2 sliced   
Tomato - 1/ 2 diced
Kudampuli/Kokum - 1 piece soaked in water for 15 min
Salt as required
For Grinding
Grated coconut - 1/2 cup
Fennel- 1/4 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 3/4 tsp
Shallots - 1 or 2
Green chillies- 2
Tempering
Oil - 1tbsp
Mustard - 1/2 tsp
Shallots - 2 sliced round
Red chillies- 2-3
Curry leaves - 1sprig
Method 
1. Cook the Shrimp, drumstick , onion, tomato kudampuli and salt in a pan with half cup of water for 5-8 minutes.
2. Grind the ingredients under For Grinding  together to a smooth paste 
3. Add this paste to the cooked shrimp and close the pan with a lid and cook for another 5 minutes and turn off heat 
4. Heat oil in another pan and splutter mustard seeds, add red chillies , sliced shallots and curry leaves  When shallots turn golden yellow color , pour this into the cooked curry 
Serve hot with rice 

Konchu/Chemmeen/Prawns/Shrimp Theeyal

Ingredients 
Prawns - 1 cup ,cleaned and washed
Onion - 1 ,thinly sliced
Green chilly- 2 ,split lengthwise
Cashew nuts -5-6
Kudampuli-1 ,Clean and keep in 1/4 cup water for 15 min
Tempering
Curry leaves -4-5 leaves
Red chillies -2
Mustard -1/2 tsp
Oil -1tbsp
Fried/Dry Roasted-coconut (Thenga varuthu arakkan )
Grated coconut - 2 cup (one coconut)
Chlli powder - 2 tbsp
Coriander powder 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Heat a pan and dry roast the grated coconut until they turn almost dry. Now add the chilli powder, coriander powder, turmeric powder and stir continuously till the coconut turn reddish brown .Now remove the pan from heat allow to cool .You can keep this in air -tight box in refrigerator for more than one month .

Grinding
Grind the fried coconut to a fine paste when it is cool .
Grind in a mixer bowl without adding water .When the fried coconut is ground to fine powder add 1/2 cup water and grind again .It will turn into a smooth semi fluid state
Method
1.Heat oil in a deep pan and splutter mustard seeds and add red chillies and curryleaves
2.Add sliced onion , green chillies and cashew nuts and saute until onion become soft
3.Now add the cleaned prawns and saute for a 1 minute
4.Add the Kudampuli along with the water
5.Add salt and stir well
6.When it starts to boil add the ground coconut and mix well
7.Cover with the lid and cook for 5 minutes
Switch off the stove and serve hot .If you are serving it later ,take the Kudampuli out and keep.

Note : You can add tomato and drumstick if you want .Even without those, theeyal tastes yummy !!!

Moru Curry/Moru kaachiyathu

Ingredients
Curd/Dahi - 1 Cup
Shallot -2/3 Chopped round
Garlic -2 cloves, and chopped lengthwise
Ginger -One small piece, crush it or make very small pieces
Green chilly -2, cut lengthwise/breadth wise
Red chilly -2
Curry leaves -4-5 leaves
Turmeric powder - 1/4 of tsp
Fenugreek Powder -1/4 of tsp
Mustard
Cooking Oil
Salt
Method
1. Beat the curd with salt and 1-2 tbsp water in a mixie/blender for a few seconds .Keep it aside
2. Heat oil in a pan/cheena chatti
3. Splutter mustard seeds, add red chillies, curry leaves and stir
4. Add chopped garlic, ginger, green chillies and saute for 1/2 minute till its color changes
5. Reduce heat
6. Add the powders and fry for few seconds
7. Add the beaten curd and mix well with other ingredients,stir continuously
8. Switch off and remove from heat before boiling , when the steam starts to come
Tip:
In between stirring, keep the spoon to the light and see whether steam comes from the spoon.When it comes, remove pan from heat. Do not overheat .