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)
A tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Crispy Royyala Vepudu with tangy Lemon Rice – a protein-packed, feel-good meal that's perfectly spiced!
This andhra dish is perfect for lunch. With 620.28 calories and 35.85g of protein per serving, it's a muscle-gain option 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.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
