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)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting and aromatic South Indian soup, bursting with the pungent heat of black pepper and the tang of tamarind. This traditional remedy for colds is perfect served with hot rice or sipped on its own.
About Eral Thokku, Steamed Basmati Rice and Milagu Rasam
Perfectly spiced, protein-packed Eral Thokku with aromatic pepper rasam and rice – a soul-satisfying treat!
This chettinad dish is perfect for lunch. With 633.9499999999999 calories and 36.370000000000005g of protein per serving, it's a 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.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tbsp Tamarind (Paste, or a small lime-sized ball soaked in water)
1 tbsp Black Peppercorns (Use whole peppercorns for fresh grinding)
1 tsp Cumin Seeds (For the ground spice mix)
1 pcs Tomato (Medium-sized, finely chopped)
4 cloves Garlic (Optional, lightly crushed)
0.25 tsp Turmeric Powder
1 tbsp Ghee (Can be substituted with sesame oil)
1 tsp Mustard Seeds
2 pcs Dried Red Chili (Broken into halves)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
4 cup Water (Divided for cooking dal, tamarind, and adjusting consistency)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dal and Tamarind Extract (Time: 15 mins)
In a pressure cooker, combine the rinsed toor dal, 1/4 tsp turmeric powder, and 1 cup of water. Cook for 3-4 whistles until the dal is completely soft and mushy. Mash it well and set aside.
While the dal cooks, soak the tamarind in 1 cup of warm water for about 10-15 minutes. Squeeze the pulp thoroughly to extract the juice. Strain the liquid, discard the pulp, and reserve the tamarind water.
2
Grind the Rasam Spice Powder (Time: 2 mins)
In a small spice grinder or mortar and pestle, combine the black peppercorns, cumin seeds, and optional garlic cloves.
Grind them into a coarse powder. This freshly ground mix is crucial for the authentic aroma and flavor of the rasam.
3
Boil the Rasam Base (Time: 7 mins)
In a medium-sized pot or saucepan, add the prepared tamarind water, chopped tomato, the freshly ground spice powder, and salt.
Add 2 cups of water and bring the mixture to a rolling boil over medium heat.
Allow it to boil for 5-7 minutes. This step is important to cook off the raw smell of the tamarind and infuse the water with the spices.
Reduce the heat to low. Pour the mashed toor dal into the boiling rasam base and stir well to combine.
If the rasam is too thick, add up to 1 more cup of water to achieve a thin, soupy consistency.
Let the rasam heat through gently for 2-3 minutes until it becomes frothy on top. Crucially, do not let it boil vigorously at this stage, as it can lose its delicate aroma and flavor.
5
Prepare the Tempering (Tadka) (Time: 2 mins)
In a small pan (tadka pan), heat the ghee over medium heat.
Once the ghee is hot, add the mustard seeds. Wait for them to splutter completely.
Add the broken dried red chilies, curry leaves, and a generous pinch of hing. Sauté for 30 seconds until the curry leaves turn crisp and aromatic.
6
Garnish and Serve (Time: 1 min)
Immediately pour the hot tempering over the rasam in the pot. You should hear a satisfying sizzle.
Garnish with freshly chopped coriander leaves and give it a gentle stir.
Serve the Milagu Rasam piping hot with steamed rice, or sip it as a comforting soup.
