A fiery and aromatic prawn curry from the heart of Tamil Nadu. This Chettinad classic features succulent prawns cooked in a freshly ground spice blend, creating a rich, complex gravy that's perfect with rice or dosas.
Prep20 min
Cook30 min
Servings4
Serving size: 1 cup
285cal
28gprotein
18gcarbs
13g
Ingredients
500 g prawns (cleaned and deveined)
0.5 tsp turmeric powder
0.5 tsp red chili powder (for marination)
1 tbsp lemon juice
1.5 tsp salt (divided)
2 tbsp coriander seeds
6 pcs dried red chilies (Gundu or Byadgi variety recommended)
Soft, lacy pancakes from Kerala with crispy edges and a spongy center. This fermented rice and coconut classic is naturally vegan and gluten-free, pairing wonderfully with vegetable stew or egg curry.
A comforting and traditional South Indian sweet beverage made from fresh coconut milk, sweetened with jaggery, and delicately spiced with cardamom and dry ginger. Traditionally served with appam or idiyappam, it's also a soulful drink on its own.
About Chettinad Eral Masala, Kerala Appam and Thengai Paal
Perfectly spiced Chettinad Eral Masala with fluffy Appam and creamy Thengai Paal - a protein-packed treat!
This chettinad dish is perfect for lunch. With 951.96 calories and 37.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 pcs cloves
1 inch cinnamon stick
2 pcs green cardamom
1 tsp kalpasi (Also known as stone flower, optional but highly recommended)
3 tbsp gingelly oil (Indian sesame oil)
0.5 tsp mustard seeds
15 pcs curry leaves
2 medium onion (finely chopped)
1.5 tbsp ginger garlic paste
2 medium tomato (pureed)
1 cup water
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned prawns, turmeric powder, red chili powder, lemon juice, and 0.5 tsp of salt.
Mix thoroughly to ensure each prawn is well-coated.
Set aside to marinate for at least 15-20 minutes while you prepare the other ingredients.
2
Prepare the Chettinad Masala Powder
Heat a small, dry pan over low heat. Add the coriander seeds, dried red chilies, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, green cardamom, and kalpasi.
Dry roast for 3-4 minutes, stirring constantly, until the spices are fragrant and slightly toasted. Be careful not to burn them.
Remove from heat and let the spices cool down completely.
Once cooled, transfer to a spice grinder or blender and grind into a fine powder. Set aside.
3
Sauté the Aromatics
Heat the gingelly oil in a wide pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the curry leaves and sauté for 30 seconds until they turn crisp.
Add the finely chopped onions and sauté for 8-10 minutes, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for another 1-2 minutes until the raw smell disappears.
4
Build the Gravy
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating at the edges.
Add the freshly ground Chettinad masala powder and sauté for one minute until it becomes aromatic.
5
Cook the Prawns
Add the marinated prawns to the pan and toss gently to coat them with the masala.
Cook for 2-3 minutes until the prawns turn pink and start to curl.
Pour in 1 cup of water and add the remaining 1 tsp of salt. Stir well to combine.
Bring the curry to a boil, then reduce the heat to low, cover the pan, and simmer for 5-7 minutes. Do not overcook the prawns, or they will become tough.
6
Garnish and Serve
Turn off the heat and check for seasoning, adjusting salt if necessary.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes to allow the flavors to meld.
Serve hot with steamed rice, idiyappam, appam, or dosas.
Servings4
Serving size: 3 pieces
383cal
8gprotein
68gcarbs
8gfat
Ingredients
1.5 cup Raw Rice (Pachari or any short-grain variety works best)
2 tbsp Urad Dal
0.25 cup Cooked Rice (Leftover plain white rice is ideal for softness)
1 cup Grated Coconut (Fresh or frozen (thawed))
2 tsp Sugar (Helps with fermentation and browning)
0.25 tsp Instant Yeast
1 tsp Salt (Adjust to taste)
1.5 cup Water (For grinding, add more if needed)
1 tbsp Vegetable Oil (For greasing the pan)
Instructions
1
Soak Rice and Dal
Rinse the raw rice and urad dal together under cool running water until the water runs clear.
Place them in a large bowl and cover with at least 3 inches of fresh water.
Let them soak for 5 to 6 hours.
2
Grind the Batter
Drain the soaking water completely from the rice and dal.
Transfer the soaked grains to a high-speed blender.
Add the grated coconut, cooked rice, and 1 cup of water.
Blend on high speed for 3-4 minutes, scraping down the sides occasionally, until you have a completely smooth, fine batter. There should be no grit when you rub it between your fingers.
Add the remaining 1/2 cup of water, or more as needed, to achieve a smooth, flowing consistency, slightly thinner than pancake batter.
3
Ferment the Batter
Pour the batter into a large, non-reactive bowl (ensure it's only half-full to allow room for rising).
2 cup Freshly Grated Coconut (From one large, mature coconut)
0.75 cup Jaggery Powder (Adjust to your preferred sweetness)
0.5 tsp Cardamom Powder
0.25 tsp Dry Ginger Powder (Also known as sukku podi)
4.25 cup Warm Water (4 cups for extracting milk and 0.25 cup for jaggery syrup)
Instructions
1
Extract Fresh Coconut Milk
In a blender, combine the 2 cups of grated coconut with 2 cups of warm water.
Blend on high for 1-2 minutes until the mixture is smooth and milky.
Place a fine-mesh sieve or cheesecloth over a large bowl and pour the blended mixture through it. Squeeze the pulp firmly to extract all the thick milk (first press).
Return the squeezed coconut pulp to the blender. Add the remaining 2 cups of warm water and blend again for 1 minute.
Strain this mixture into the same bowl to get the thin milk (second press). Discard the remaining pulp. Whisk both milk extracts together.
2
Prepare the Jaggery Syrup
In a small saucepan, combine the jaggery powder and 1/4 cup of water.
Heat over a low-medium flame, stirring continuously for 2-3 minutes until the jaggery has completely dissolved. Do not let the syrup come to a boil.
Remove the saucepan from the heat and let the syrup cool for a minute.
Strain the warm jaggery syrup through a fine sieve directly into the bowl of coconut milk. This removes any impurities from the jaggery.
3
Combine and Flavor
Gently stir the strained jaggery syrup into the coconut milk until fully combined.
Add the cardamom powder and dry ginger powder to the mixture.
Whisk well to ensure the spices are evenly distributed and there are no lumps.
4
Serve
Thengai Paal can be served immediately while it is warm.
Alternatively, you can chill it in the refrigerator for at least 30 minutes and serve it cold.
Stir in the sugar, salt, and instant yeast until well combined.
Cover the bowl with a lid or plastic wrap and place it in a warm, draft-free spot for 8 to 12 hours, or overnight.
The batter is ready when it has doubled in volume, is light and airy, and has a pleasant, slightly sour fermented aroma.
4
Cook the Appams
After fermentation, gently stir the batter once or twice. Do not overmix, as this will deflate the air bubbles that make the appam spongy.
Heat an appam pan (appachatti) over medium heat. Lightly grease it with a few drops of oil using a paper towel.
Pour one ladleful (about 1/3 cup) of batter into the center of the hot pan.
Immediately lift the pan off the heat and, holding both handles, gently swirl it in a circular motion to spread the batter thinly along the sides, leaving a thicker, spongy center.
Place the pan back on the stove, reduce the heat to low-medium, cover with a lid, and cook for 2-3 minutes.
The appam is done when the center is cooked through and full of tiny holes, and the edges are golden brown and crispy. Do not flip the appam.
Carefully remove the appam from the pan using a spatula.
5
Serve
Repeat the process with the remaining batter, greasing the pan lightly between appams if necessary.
Serve the hot, fresh appams immediately with your favorite curry, such as Kerala Vegetable Stew (Ishtu) or Egg Curry.
