Umami Recipes
Umami Recipes

Ganesh Cookbook

Prawns Theeyal





total time


200 g Prawns

2 Drumstick cut into 1.5 inch pieces (roughly 15 pieces)

7 Shallots big cut into four

1 Tomato medium sized cut into small cubes

1 cup Desiccated Coconut

2 stem Curry Leaves

4 Green Chilly split halves

1 ½ tbsp Coconut Oil

½ tsp Mustard Seeds

1 Tamarind gooseberry size

¼ tsp Turmeric Powder

1 tsp Kashmiri Chilly Powder

1 tsp Hot Chilly Powder

1 tsp Coriander Powder

¼ tsp Fenugreek Powder

1 tsp Salt

2 cup Hot Water


Soak tamarind in ½ cup of water and keep it separate.

In a medium hot pan add desiccated coconut, 2 of the cut shallot and 1 stem of curry leaves.

Continue roast coconut in medium low heat until coconut turn dark brown evenly.

Reduce to flame add turmeric powder, kashmiri chilly powder, hot chilly powder, coriander powder and fenugreek powder one by one and continue roasting.

Once all are roasted, allow it to cool and blend in mixer until til fine paste. Add water if needed to blend.

Heat up a manchatti and add coconut oil.

Into the hot oil, add mustard and allow it to splatter.

Then add curry leaves and rest of shallots and continue to stir until shallot is soft.

Add green chilly and tomato. Continue stir until tomato start to cook.

Add drumstick and rest of water along with salt.

Allow drumstick to cook. Close the manchatti while cooking with occasional stirring.

Once drumstick is cooked, add roasted coconut paste, strained tamarind paste and prawns.

Give it a good mix and allow it to cook until prawns is cooked (roughly about 5-10 minutes).

Prawns theeyal is ready to serve.


If using grated coconut add 2 cups and roast until it starts to change colour and then add shallot and curry leaves.




total time
Start Cooking