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    Home » By Category » Curries & Fries » Gravies

    Published: Apr 22, 2014 · Modified: Oct 1, 2020 by Usha Rao

    Kadugu Yerra from Pondicherry

    The union territory of Puducherry consists of four small unconnected districts: Pondicherry, Karaikal and Yanam on the Bay of Bengal and Mahé on the Arabian Sea. Pondicherry and Karaikal have the largest areas and population, both as part of Tamil Nadu. Yanam and Mahé are enclaves of Andhra and Kerala respectively.

    The union territory of Puducherry was a French colony for around 200 years, making French a strong influence on the area. Tamil cuisine is followed by majority of the people as its major population being Tamil. The influence of the neighboring areas such as Andhra Pradesh, and Kerala is also visible on the territory's cuisine. Some favorite dishes include coconut curry, tandoori potato, soya dosa, podanlangkai, curried vegetables, stuffed cabbage, and baked beans.
    (Source: Wiki; copy & pasted)

    Coconut Mustard Shrimp, Mustard Shrimp, Mustard Prawn Curry, Blogging Marathon, Pondicherry Food,

    Today's recipe is simple gravy prepared with coconut milk and mustard paste. Shrimp is cooked with potatoes, tomatoes and coconut milk with mustard and fenugreek paste. It had a thick rich texture like the french sauces. Kadugu means mustard in Tamil and Yerra is shrimp/prawn.

    Coconut Mustard Shrimp, Mustard Shrimp, Mustard Prawn Curry, Blogging Marathon, Pondicherry Food,

    Source: The Hindu
    Total Time: 30 - 35 minutes
    Preparation: 10 minutes
    Cooking Time: 20 – 25 minutes
    Serves: 1 - 2

    Ingredients:

    • ½ lb. peeled Shrimp
    • 2-3 tsp. Oil
    • 1 small Onion chopped or ½ cup chopped Onion
    • 2 - 3 Curry Leaves
    • 3 Garlic Cloves
    • ¾ tsp. Cumin Seeds
    • 1 ½ tsp. Chili Powder (adjust to taste)
    • Turmeric (opt. This was not in the recipe but I added for color)
    • ½ large Tomato or ⅓ cup chopped Tomato
    • ½ small Potato or 50 – 55 grams Potato or ⅓ (approx.) cup diced Potatoes
    • ¾ tsp. Salt (adjust to taste)
    • ⅓ - ½ cup Coconut Milk (I used canned coconut milk)
    • 1 ½ tbsp. Coconut Cream (the top layer of coconut milk. Check notes)
    • ⅓ tsp. Mustard seeds, powdered
    • ⅓ tsp. Fenugreek Seeds, powdered
    • ½ tbsp. Malt Vinegar

    Preparation:

    • Peel shrimp the shrimp, if it is not already peeled. Remove the tails and wash it. My shrimp was a little smelly, so I washed it with turmeric salt and yogurt. Wash several times and keep it aside.
    • Wash and peel the potato. Cut it into 1” cubes. Cut ½ the potato into 12 pieces. Peel and cut the onions. Chop tomatoes and keep aside.
    • Grind or crush garlic with cumin.
    • Grind together mustard and fenugreek seeds to a powder. Mix the powder with coconut cream and keep it aside.
    • Heat oil in a pan and sauté onions until light brown. This will take 2-3 minutes. Be careful not to burn the onions.
    • Add curry leaves, garlic cumin paste, chili powder and fry for a minute or two.
    • Add tomatoes, mix, and cover and cook until tomatoes are soft. Cook on medium – medium high flame and tomatoes will soften in couple of minutes.
    • Add potatoes and cook for another couple of minutes.
    • Add shrimp, salt and fry for another couple of minutes.
    • Add coconut milk, cover and cook on medium flame until potatoes are cooked. Stir in between and it should take about 5-7 minutes. By now shrimp will curl up and potatoes should be almost cooked.
    • Add coconut cream, mustard fenugreek paste and mix well. Add 4 tablespoons (¼ cup) of water and bring it to a boil and boil it for 2-4 minutes.
    • Add vinegar; continue to cook for another 4-5 minutes until vinegar smell if gone. Make sure the potatoes are cooked and turn off the heat.
    • Serve hot with rice.

    This day in 2012 - Guacamole
    Recipes I posted this month in 2009, in 2010, in 2011, in 2012 and in 2013.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

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    1. Vaishali Sabnani says

      July 11, 2014 at 6:03 am

      No clue about the non veg cuisine..but love the way you present.

      Reply
    2. Jayanthi says

      June 09, 2014 at 5:04 am

      love the kadugu-fenugreek paste.. i am sure it adds a lovely dimension to the curry.. very unique recipe.. will have to try it soon

      Reply
    3. PJ says

      May 28, 2014 at 9:44 pm

      I too cooked something from The Hindu. I know I am saying this a lot, but your pics are stunning 🙂

      Reply
    4. Manjula Bharath says

      May 28, 2014 at 1:23 am

      very nice capture usha.. amazed that you where ale to make the original non veg version for all states not like me doing the substitute for veg version !!

      Reply
    5. Chef Mireille says

      May 15, 2014 at 10:47 am

      I am a seafood lover and shrimp I can eat any way and this way looks super delicious

      Reply
    6. themadscientistskitchen says

      May 11, 2014 at 9:39 am

      Two days in a row we have made the same name recipes. Love the original kadugu yerra. ;D I will get my rice please provide me the curry

      Reply
    7. nalini says

      May 06, 2014 at 4:47 pm

      Must be a flavorful one,loved the serving bowl...

      Reply
    8. Gayathri Kumar says

      May 04, 2014 at 12:06 am

      Looks so nice...

      Reply
    9. Pavani says

      April 30, 2014 at 2:07 pm

      That is a yummy looking curry.

      Reply
    10. Srivalli says

      April 26, 2014 at 8:37 am

      Usha, the pictures look stunning!..and finally get to see the actual Kadugu yerra and not the veg version..lol..

      Reply
      • MySpicyKitchen says

        April 26, 2014 at 8:47 am

        I think I know which veg version you are referring to.. 🙂

        Reply
        • themadscientistskitchen says

          May 11, 2014 at 9:37 am

          😀

          Reply
    11. Varada says

      April 23, 2014 at 10:04 pm

      Nice pictures. The gravy looks lovely.

      Reply
    12. Sowmya says

      April 22, 2014 at 9:45 am

      nice clicks!!! well presented!!

      Reply
    13. Priya says

      April 22, 2014 at 7:43 am

      One of the most popular dish, we make quite often but havent prepared it since a long.Makes me nostalgic.

      Reply

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