A flavor-packed South Indian prawn masala where tender prawns are cooked in a thick, spicy, and tangy onion-tomato base. This Chettinad classic is perfect with rice, dosa, or chapati.
Prep15 min
Cook30 min
Servings4
Serving size: 1 cup
268cal
28gprotein
14gcarbs
12g
Ingredients
500 g Prawns (Cleaned and deveined)
0.5 tsp Turmeric Powder (For marinade)
1 tsp Red Chili Powder (For marinade, adjust to taste)
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Spicy, flavorful Eral Thokku with soft chapati and fresh salad. A protein-packed meal that's quick to make and delicious!
This south_indian dish is perfect for dinner. With 528.6 calories and 37.51g of protein per serving, it's a high-fiber, muscle-gain option for your meal plan.
fat
2 medium Onion (Finely chopped)
2 whole Green Chili (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
3 medium Tomato (Finely chopped)
2 tsp Coriander Powder
0.5 tsp Garam Masala
0.5 cup Water (Hot, use as needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Prawns
In a mixing bowl, combine the cleaned and deveined prawns with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1/2 tsp salt, and the lemon juice.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
2
Prepare the Masala Base
Heat the gingelly oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until they become fragrant.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions turn soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Cook the Tomatoes and Spices
Add the finely chopped tomatoes and 1 tsp of salt to the pan. The salt helps the tomatoes break down faster.
Cook for 8-10 minutes, mashing the tomatoes with your spatula, until they become completely soft, mushy, and the oil starts to separate from the masala.
Reduce the heat to low. Add the spice powders: 1/4 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander powder.
Stir continuously and cook for 1-2 minutes until the raw smell of the spices is gone and the masala is fragrant.
4
Cook the Prawns in the Masala
Add the marinated prawns to the pan with the masala.
Stir gently to coat the prawns evenly with the thick masala base.
Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns will release some water.
Continue cooking until the prawns curl into a 'C' shape and turn opaque pink. Be careful not to overcook them.
If the thokku becomes too dry, add a splash of hot water (up to 1/2 cup) to reach your desired consistency.
5
Garnish and Serve
Once the prawns are cooked, sprinkle the garam masala and freshly chopped coriander leaves over the top.
Give it a final gentle stir to combine.
Turn off the heat, cover the pan, and let the Eral Thokku rest for 5-10 minutes. This allows the flavors to meld together beautifully.
Serve hot with your choice of accompaniment.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
