Kuzhambu Milagai Thool


This is my version of the masala powder. It is not very hot in spice level. I use this for everything like Sambhar, fish kulambhu, fish fry etc.. I usually ask my mom to make this and she sends me every 6 months. If you want to increase the spice level you can add more chilli powder while cooking.


Whole red chillies(round) – 1/2 kg

Coriander seeds – 1.5 kg

Toor dal – 100g

Channa dal – 100g

Pachai arisi – 100g

Whole black pepper – 100g

Jeera – 100g

Fenugreek seeds – 100g

Whole turmeric – 50g


Dry all the above ingredients under sun or dry roast them well. Then grind them to a fine powder.


Prawn or Shrimp masala / Eral thokku

20141025_134037This is one of my most favorite recipes. It’s my mom’s recipe. It is a very easy recipe and tastes sooooo good with rice, sambar or rasam.


Prawn/Shrimp – 1 kg

Small onion – 1/2 kg or Big onion – 3 big

Tomato – 1 medium

Garlic – 3 to 4 cloves crushed

Curry leaves – as required

Kuzhambu milagai thool – 1.5 tbsp

Turmeric powder- 1/4 tsp

Salt – as per taste

Oil – 3 tbsp

Lemon juice – 1 tsp


Clean and devine the prawns. Add some turmeric powder and little lemon juice during the last rinse, this will remove the smell of the prawns.

Wash peel and cut the small onions, if using big onion chop them finely.

In a kadai add the oil and season with curry leaves. Then add the crushed garlic and then the onions. Saute them till the onions turns translucent. Then add the chopped tomato.



Saute till the tomatoes are well cooked. Then add the turmeric powder and salt.20141025_130325

Mix well for a minute. Then add the prawns, mix well and cook in medium heat with the kadai closed. Do not add any water as the prawns will leave enough water.


Cook for about 10 min in medium heat. You will see lot of water getting released. Then add the kuzhambu milagai thool. You can also replace it with 1 tsp of red chilli powder and 1 tbsp of coriander powder. You can adjust this amount according to your required spicy level. Mix well and cook till the prawns change colour.



Cook till the masala leaves oil and becomes thick. This would take 10 to 15 min. Don’t cook for long or the prawns will become rubbery. Switch off and add a tsp of lemon juice and coriander leaves. Yummy prawn masala is ready. You can mix it with plain rice or serve as a side dish.