A classic coastal Maharashtrian prawn curry. Tender prawns are simmered in a fragrant, tangy gravy made with fresh coconut, tamarind, and a special blend of regional spices. It's the perfect comfort food with steamed rice or bhakri.
Prep25 min
Cook30 min
Soak15 min
Servings4
Serving size: 1 serving
357cal
24gprotein
22gcarbs
Ingredients
400 g Prawns (Cleaned and deveined)
1 cup Fresh Grated Coconut
1 medium Onion (Roughly sliced for masala paste)
7 cloves Garlic
1 inch Ginger (Roughly chopped)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
5 whole Dried Red Chilies (Bedgi or Kashmiri variety recommended)
A soft, unleavened flatbread from Maharashtra made with rice flour. This rustic, gluten-free bhakri is traditionally patted by hand and cooked on a tawa, pairing perfectly with spicy curries.
Prep15 min
Cook20 min
Servings4
Serving size: 1 serving
About Kolambi che Kalvan with Tandalachi Bhakri
Aromatic, protein-packed Kolambi che Kalvan with homestyle Tandalachi Bhakri. Perfectly spiced and soul-satisfying!
This maharashtrian dish is perfect for lunch. With 669.4300000000001 calories and 29.240000000000002g of protein per serving, it's a high-fiber option for your meal plan.
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(From a small lime-sized ball of tamarind soaked in warm water)
1.5 tsp Goda Masala (Or Malvani masala)
0.5 tsp Red Chili Powder (Adjust to taste)
0.25 tsp Hing
0.5 tsp Mustard Seeds
10 leaves Curry Leaves
3 tbsp Vegetable Oil (Divided)
1.25 tsp Salt (Adjust to taste, divided)
1.5 cup Water (For the curry, plus more for grinding)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Marinate the Prawns
In a bowl, combine the cleaned and deveined prawns with 1/4 tsp of turmeric powder and 1/4 tsp of salt.
Mix well and set aside to marinate for 15-20 minutes while you prepare the masala.
2
Prepare the Masala Paste (Vatan)
Heat 1 tbsp of oil in a pan over medium heat. Add the sliced onion and sauté for 5-7 minutes until it turns golden brown.
Add the garlic, ginger, coriander seeds, cumin seeds, and dried red chilies. Roast for 2 minutes until fragrant.
Add the grated coconut and roast on low heat for 4-5 minutes, stirring continuously, until it is aromatic and light brown. Do not let it burn.
Turn off the heat and allow the mixture to cool completely.
Transfer the cooled mixture to a grinder. Add the remaining 1/4 tsp of turmeric powder and grind to a smooth paste, adding a few tablespoons of water as needed to help with grinding.
3
Make the Curry Base
Heat the remaining 2 tbsp of oil in a deep pot or kadai over medium heat.
Add the mustard seeds and let them splutter.
Add the hing and curry leaves, and sauté for 30 seconds.
Add the finely chopped onion and cook for 3-4 minutes until it becomes soft and translucent.
4
Cook the Masala and Prawns
Add the ground masala paste (vatan) to the pot. Sauté for 6-8 minutes, stirring occasionally, until the raw aroma disappears and you see oil separating from the masala.
Stir in the goda masala and red chili powder. Cook for another minute.
Add the marinated prawns and the remaining salt. Mix gently and cook for 2 minutes until the prawns start to curl and turn pink.
5
Simmer the Curry
Pour in 1.5 cups of warm water and the tamarind pulp. Stir well to combine everything.
Bring the curry to a gentle boil, then immediately reduce the heat to low.
Cover the pot and simmer for just 5-7 minutes. It's crucial not to overcook the prawns, as they will become tough.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes for the flavors to meld.
Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.
312cal
6gprotein
60gcarbs
5gfat
Ingredients
2 cup Rice Flour (Use a fine, fresh variety)
1.5 cup Water
0.75 tsp Salt
1 tbsp Ghee (Optional, for serving)
Instructions
1
Boil the Water
In a saucepan, bring 1.5 cups of water to a vigorous, rolling boil. This is a critical step for a soft dough.
Once boiling, add the salt and stir to dissolve completely. Keep the water at a boil.
2
Prepare the Dough (Ukad)
Place 2 cups of rice flour in a large, heatproof bowl or 'parat'.
Carefully and quickly pour the boiling salted water all over the flour.
Using a wooden spoon or spatula, mix vigorously until the flour absorbs the water and forms a crumbly, shaggy mass. Ensure there are no large dry patches.
Cover the bowl with a lid and let it rest for 5-7 minutes. This process, called 'ukad', steams the flour, making it pliable.
3
Knead the Dough
Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface or keep it in the 'parat'.
Begin kneading using the heel of your palm. Press, push, and fold the dough for a solid 5-8 minutes.
The dough will transform from crumbly to a completely smooth, soft, and crack-free ball. If it feels too dry, dip your fingers in a little warm water and continue kneading.
A well-kneaded dough is the secret to a perfect bhakri.
4
Shape the Bhakris
Divide the smooth dough into 8 equal portions and roll them into seamless balls.
Sprinkle a generous amount of dry rice flour on your work surface.
Take one dough ball, flatten it gently into a thick disc, and coat it lightly in the dry flour.
Using your palm and fingertips, start patting the dough in a circular motion. Rotate the disc as you pat to ensure it expands evenly into a round, thin circle of about 6-7 inches in diameter.
5
Cook the Bhakri
Heat a cast-iron tawa or a flat griddle over medium-high heat. It should be hot but not smoking.
Carefully lift the patted bhakri and place it on the hot tawa, floured side up.
Immediately, sprinkle a little water over the top surface and spread it evenly with your fingers. This helps create steam and keeps the bhakri soft.
Cook for about 1 minute, or until the water evaporates and the top looks dry.
Flip the bhakri. Cook the second side for 1-2 minutes until light brown spots appear.
Flip it one last time. Using a folded kitchen towel or a spatula, gently press the edges of the bhakri. This encourages it to puff up like a balloon.
Alternatively, use tongs to hold the bhakri directly over a medium flame for a few seconds until it puffs up completely.
6
Serve Hot
Remove the cooked bhakri from the heat and place it in a cloth-lined container to keep it soft.
Optionally, smear a little ghee on top while it's hot.
Repeat the patting and cooking process for the remaining dough balls.
Serve immediately with Pithla, Zunka, Baingan Bharta, or any spicy curry.
