Succulent prawns tossed in a fiery, aromatic blend of classic Andhra spices. This semi-dry fry is packed with flavor from curry leaves, green chilies, and freshly ground masala, making it a perfect appetizer or side dish.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
271cal
28gprotein
15gcarbs
13g
Ingredients
500 g Prawns (Cleaned and deveined)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Use Guntur chili for authentic heat)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Divided: 0.5 tsp for marinade, 1 tsp for cooking)
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
A tangy and slightly sweet lentil stew from Andhra Pradesh, made with pigeon peas, tamarind, and a mix of vegetables. This comforting dish, balanced with a hint of jaggery, is a staple in South Indian homes and pairs perfectly with steamed rice and ghee.
About Andhra Prawn Fry, Steamed Rice and Pappu Pulusu
Crispy, perfectly spiced Royyala Vepudu with fluffy rice & tangy, gut-friendly Pappu Pulusu. So good!
This andhra dish is perfect for lunch. With 823.5 calories and 44.9g of protein per serving, it's a nutritious choice for your meal plan.
fat
15 leaves
Curry Leaves
(Fresh)
2 pcs Onion (Medium, finely chopped)
3 pcs Green Chilies (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
1 pcs Tomato (Medium, finely chopped)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
0.5 tsp Black Pepper Powder (Freshly ground for best flavor)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with turmeric powder, red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly until each prawn is evenly coated with the marinade.
Cover and set aside for at least 15-20 minutes to allow the flavors to penetrate.
2
Prepare the Masala Base
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds.
Add the cumin seeds, broken dried red chilies, and fresh curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
Add the finely chopped onions and slit green chilies. Sauté, stirring occasionally, for 8-10 minutes until the onions are a deep golden brown. This step is crucial for the dish's flavor.
Add the ginger-garlic paste and cook for 1-2 minutes, stirring continuously, until the raw aroma disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomato to the pan. Cook for 4-5 minutes, mashing with the back of your spoon, until it becomes soft and pulpy.
Reduce the heat to low and add the coriander powder, garam masala, black pepper powder, and the remaining 1 tsp of salt.
Stir well and cook the masala for 2-3 minutes, until you see oil separating from the mixture at the edges.
4
Fry the Prawns
Increase the heat to medium-high and add the marinated prawns to the pan.
Stir immediately to coat the prawns with the masala.
Cook for 5-7 minutes, stirring frequently. The prawns will release water and then the mixture will start to dry up.
Continue cooking until the prawns are opaque, have curled into a 'C' shape, and the masala clings to them. Be careful not to overcook, as they will become tough.
5
Garnish and Serve
Once the prawns are perfectly cooked and the fry has a semi-dry consistency, turn off the heat.
Garnish generously with freshly chopped coriander leaves.
Serve hot as a flavorful appetizer or as a side dish with steamed rice and sambar or rasam.
Servings
4
Serving size: 1 cup
253cal
5gprotein
55gcarbs
0gfat
Ingredients
1.5 cup basmati rice
3 cup water (for cooking, plus more for rinsing)
Instructions
1
Rinse and Soak the Rice
Place 1.5 cups of basmati rice in a medium bowl.
Add cool water and gently swirl the rice with your fingertips. The water will become cloudy.
Carefully drain the starchy water. Repeat this rinsing process 3-4 times, until the water runs mostly clear.
Add enough fresh water to cover the rice by an inch and let it soak for 30 minutes. This is key for long, fluffy grains.
After soaking, drain the rice completely using a fine-mesh sieve.
2
Cook the Rice
Transfer the drained rice to a heavy-bottomed saucepan with a tight-fitting lid.
Add 3 cups of fresh water.
Place the pan over medium-high heat and bring the water to a rolling boil.
Once boiling, give the rice one gentle stir to prevent sticking.
Immediately reduce the heat to the lowest setting, cover the pot securely, and let it simmer for 12-15 minutes.
Do not lift the lid during this time to keep the steam trapped inside.
3
Rest and Fluff
After 12-15 minutes, turn off the heat. Keep the lid on and let the pot stand undisturbed for another 10 minutes.
This resting period allows the residual steam to finish cooking the grains perfectly.
After resting, remove the lid and use a fork to gently fluff the rice, separating the grains.
20 g tamarind (seedless, about a lemon-sized ball)
1 medium onion (chopped)
1 medium tomato (chopped)
2 pcs green chili (slit lengthwise)
1 pcs drumstick (cut into 2-inch pieces)
1 cup bottle gourd (peeled and cubed)
0.5 tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1.5 tbsp sambar powder
1 tbsp jaggery (grated or powdered)
1.5 tsp salt (adjust to taste)
5 cup water (3 cups for dal, 2 for pulusu)
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2 pcs dried red chili (broken)
3 pcs garlic cloves (lightly crushed)
1 sprig curry leaves
0.25 tsp hing (asafoetida)
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Cook the Dal: Rinse the toor dal thoroughly. Place it in a pressure cooker with 3 cups of water and 1/4 tsp of the turmeric powder. Secure the lid and cook on medium-high heat for 4-5 whistles, or until the dal is completely soft and mushy (about 15 minutes). Once the pressure releases naturally, open the cooker, mash the dal with the back of a ladle until smooth, and set aside.
2
Prepare Tamarind Base: While the dal cooks, soak the tamarind in 1 cup of warm water for 15 minutes. Squeeze the tamarind well to extract all the pulp. Strain this liquid into a large pot, discarding the fibrous solids. Add 1 more cup of water to the pot.
3
Cook the Vegetables: To the pot with tamarind water, add the chopped onion, tomato, drumstick pieces, bottle gourd cubes, and slit green chilies. Stir in the remaining turmeric powder, red chili powder, sambar powder, jaggery, and salt. Bring the mixture to a boil, then reduce the heat to medium and cook for 10-12 minutes, until the vegetables are tender but still hold their shape.
4
Combine and Simmer: Gently pour the mashed dal into the pot with the cooked vegetables. Whisk well to combine everything smoothly, ensuring there are no lumps. Bring to a gentle simmer and cook on low heat for 5-7 minutes, allowing the flavors to meld. If the pulusu is too thick, add a little hot water to reach your desired consistency.
5
Prepare the Tempering (Tadka): Heat ghee in a small pan or tadka pan over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30 seconds until the urad dal turns light golden.
Add the crushed garlic cloves and curry leaves. Fry for another 30 seconds until the garlic is fragrant and the curry leaves are crisp.
Turn off the heat and immediately stir in the hing.
6
Finish and Serve: Pour the hot tempering over the simmering pappu pulusu. Stir gently to incorporate. Garnish with freshly chopped coriander leaves. Serve hot with steamed rice, a dollop of ghee, and a side of papad or fryums.
