Kanda Kolambi / Vadvali style Onion Prawns sukka / Prawns Sukka

Simplicity is the core of Vadvali recipes.

Most of the recipes use a limited bunch of ingredients and spices… that’s precisely the reason the star of the recipe, in this case the Prawns shines through.

Traditionally, my mom made it in a really heavy iron pan, this not only made it more healthy and iron rich but also give it that signature dark tinge.

Cooking in a traditional cookware like an iron pan calls for some experience, especially for new cooks who are more accustomed to non stick cookware. Overheat the pan and you wouldn’t know how to stop the food from burning and if not optimally hot, you’ll land up adding oodles of oil to prevent sticking. The iron cookware needs to be tempered before using. Now a days though one can buy tempered iron cookware online.

I played it safe this time and preferred making it in a non stick pan.