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Wednesday, January 27, 2016

Drumstick & Prawns Curry | Phalli aur Jhinge Ka Salan

Serves: 4
Preparation time: 1 hour or less
Difficulty Level: Medium


  • 3 Drumsticks
  • 200 gms Shrimps (peeled & cleaned)
  • Salt to Taste
  • 2 tbsp Oil 
For Masala: Grind to a smooth paste
  • 6 tbsp dessicated coconut (slightly roasted)
  • 4 - 5 dry roasted red chilies or 1 tbsp heaped red chili powder
  • 1 small onion
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander powder
  • 2 cloves of garlic
  • 1 green chili
  • 5 curry leaves
  • 1 tsp roasted jeera
  • 1/4 tsp roasted fenugreek seeds
  • 3 tbsp tamarind pulp 
For tempering:
  • 1 tsp whole cumin
  • 5 curry leaves
  • 3 dry red chilies

  1. Heat a saucepan filled with water. Partially peel the drumsticks and cut into 2 inch pieces long. Add to the boiling water which should just cover the vegetables. Add salt and cook it covered  for 10 minutes. Set aside along with the water.
  2. Add 2 tbsp of oil in a sauce pan and add the finely smooth ground masala. Fry masala for few seconds and add all the drumstick water (but not more than 3 cups). Bring to a boil on high heat. Then reduce the heat and cook on low flame for 10 to 12 minutes. 
  3. Check the salt and the sourness. If needed add more salt or tamarind juice.
  4. Now add the Prawns and the boiled drumsticks to the gravy. If the gravy is too thick then add some water. Cook for another 5 minutes. Do not over cook the prawns, as they may become hard and rubbery. Remove from heat and pour into the serving bowl.
  5.  Heat a small pan with 2 tbsp of oil. Add 1 tsp whole cumin, when it slightly changes color, then add curry leaves and dry red chilies. Roast for few seconds and pour it over the gravy as garnish.
  6. Serve hot with steamed rice.
Note: While adding water, you can combine the drumstick water along with the plain water if you need more.
The ground masala can stored in the freezer for upto 1 month.
The consistency of the gravy can be altered by adding less or more water.
If you want more spicy gravy, then add more slitted green chilies while cooking.


  1. this is my all time favourite dish , only difference was I used not put the tempering which I did today

    1. Yes Dilavez....tempering gives the gravy a little extra flavor

  2. This comment has been removed by the author.

  3. Hi... Made this for lunch today... Loved the flavor...
    Everyone at home enjoyed it. Thanks for sharing the recipe

    1. Thanks Iris....more such recipes coming soon.

    2. This comment has been removed by the author.