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 serving
260cal
27gprotein
12gcarbs
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 comforting one-pot meal from South India where rice and lentils are cooked with vegetables and aromatic spices. This wholesome dish, also known as Sambar Sadam, is a perfect blend of tangy, spicy, and savory flavors.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
Tangy sambar rice with spicy prawn thokku & pickle. A protein-packed meal that's bursting with flavor!
This tamil dish is perfect for dinner. With 805.27 calories and 44.43g of protein per serving, it's a nutritious choice 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.
4
Serving size: 1 serving
465cal
16gprotein
83gcarbs
9gfat
Ingredients
1 cup Sona Masuri Rice (Or any other short-grain rice.)
0.75 cup Toor Dal (Also known as split pigeon peas.)
2 cups Mixed Vegetables (Chopped. A mix of carrots, green beans, pumpkin, and drumsticks is traditional.)
0.5 cup Sambar Onions (Also known as pearl onions. If unavailable, use 1 chopped red onion.)
2 pcs Tomato (Medium-sized, finely chopped.)
1 inch Tamarind (Seedless, about the size of a small lime. Or use 1.5 tbsp tamarind paste.)
3 tbsp Sambar Powder (Use a good quality, store-bought or homemade powder.)
0.5 tsp Turmeric Powder
0.5 tsp Hing (Asafoetida.)
1 tsp Jaggery (Optional, grated. Balances the tangy and spicy flavors.)
1.5 tsp Salt (Adjust to taste.)
7 cups Water (4 cups for cooking rice/dal, 2 for vegetables, and 1 for adjusting consistency.)
3 tbsp Coriander Leaves (Freshly chopped, for garnish.)
Instructions
1
Cook Rice and Dal
Rinse the rice and toor dal together under running water until the water runs clear. Soak them in water for at least 20-30 minutes.
Drain the soaked rice and dal and transfer them to a 3-liter or larger pressure cooker.
Add 4 cups of water, 1/4 tsp of turmeric powder, and a few drops of oil to prevent frothing.
Pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the rice and dal are completely cooked and mushy.
Allow the pressure to release naturally. Open the cooker and use the back of a ladle or a potato masher to mash the mixture into a creamy, porridge-like consistency. Set aside.
2
Prepare Sambar Vegetables
While the rice and dal are cooking, soak the tamarind in 1/2 cup of warm water for 15-20 minutes. Squeeze the pulp to extract the juice, then strain and discard the solids. Set the tamarind extract aside.
In a large, heavy-bottomed pot or kadai, add the mixed vegetables, sambar onions, and chopped tomatoes.
Add the sambar powder, the remaining 1/4 tsp of turmeric powder, and salt.
Pour in 2 cups of water. Stir well, bring to a boil, then cover and simmer for 10-12 minutes until the vegetables are tender but not mushy.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Pour the prepared tamarind extract into the pot with the cooked vegetables. Let it simmer for 2-3 minutes for the raw smell of tamarind to dissipate.
Add the mashed rice and dal mixture to the pot. Stir vigorously to combine everything without any lumps.
Add the grated jaggery (if using) and mix well.
The mixture will be very thick. Add 1 cup of hot water (or more) to adjust the consistency to your liking. It should be like a thick, flowing porridge.
Let the Sambar Rice simmer on low heat for 5-7 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds and let them splutter completely.
Add the urad dal and dry red chillies. Sauté for about 30 seconds until the dal turns light golden brown.
Add the fresh curry leaves and hing. Be careful as the leaves will splutter. Sauté for another 10 seconds until the leaves are crisp and fragrant.
5
Garnish and Serve
Pour the hot tempering immediately over the simmering Sambar Rice.
Add the freshly chopped coriander leaves.
Give it a final mix and turn off the heat.
Serve hot, with an extra dollop of ghee on top if desired, alongside papad, potato chips, or a simple vegetable stir-fry (poriyal).
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
