A classic Chettinad prawn fry where juicy prawns are coated in a fiery, aromatic masala of onions, tomatoes, and spices. This semi-dry dish is packed with flavor and comes together quickly, perfect with rice and sambar.
A comforting South Indian one-pot meal where fluffy cooked rice is soaked in a tangy and spicy tamarind-tomato broth. This soulful dish, seasoned with a fragrant tempering, is perfect for a light and satisfying lunch or dinner.
Creamy, tangy, and light homemade curd (dahi), a staple in every Indian household. This simple recipe uses just two ingredients to create a probiotic-rich food perfect for raita, lassi, or enjoying on its own. Note that this recipe requires 6-12 hours of inactive time for fermentation.
Protein-packed Eral Varuval with tangy rasam sadam & cool curd. A soul-satisfying, energy-giving meal.
This chettinad dish is perfect for dinner. With 783.9200000000001 calories and 46.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
Onion
(About 2 medium, finely chopped)
2 pcs Green Chili (Slit lengthwise)
1.5 tbsp Ginger Garlic Paste
200 g Tomato (About 2 medium, finely chopped)
2 tsp Coriander Powder
1 tsp Garam Masala
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 1 tbsp lemon juice.
Mix thoroughly to ensure each prawn is evenly coated.
Cover and set aside to marinate for 15 minutes at room temperature.
2
Prepare the Masala Base
Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add 1 tsp mustard seeds and 1 tsp fennel seeds. Allow them to splutter for about 30 seconds.
Add the sprig of curry leaves and sauté for a few seconds until they turn crisp and aromatic.
Add the finely chopped onions and slit green chilies. Sauté for 6-8 minutes, stirring occasionally, until the onions become soft, translucent, and golden at the edges.
Add 1.5 tbsp ginger-garlic paste and cook for 1-2 minutes until its raw aroma disappears.
3
Cook Tomatoes and Spices
Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, mashing them with the back of your spoon, until they break down and become soft and pulpy.
Reduce the heat to low. Add the spice powders: remaining 1/4 tsp turmeric powder, 1.5 tsp red chili powder, 2 tsp coriander powder, and 1 tsp garam masala.
Add the remaining 3/4 tsp salt. Stir continuously and cook the masala for 2-3 minutes until it darkens in color and oil begins to separate from the sides.
4
Cook the Prawns
Add the marinated prawns to the pan with the masala.
Gently toss everything together to coat the prawns completely.
Increase the heat to medium and cook for 5-7 minutes, stirring occasionally. The prawns are cooked when they turn opaque pink and curl into a 'C' shape. Be careful not to overcook them, as they will become tough.
5
Garnish and Serve
Once the prawns are cooked, the masala should be thick and cling to them. If there is excess moisture, cook for another minute on high heat.
Turn off the heat and garnish with 2 tbsp of freshly chopped coriander leaves.
Serve hot as a side dish with sambar rice, rasam rice, or as an appetizer.
4
Serving size: 2 cups
360cal
10gprotein
71gcarbs
5gfat
Ingredients
1.5 cup Sona Masuri Rice (Or any short-grain rice)
0.25 cup Toor Dal (Also known as split pigeon peas)
7 cup Water (Split for cooking rice/dal and for the rasam)
20 g Tamarind (A small lemon-sized ball, seedless)
2 pcs Tomato (Medium-sized, finely chopped)
2 tbsp Rasam Powder (Store-bought or homemade)
0.5 tsp Turmeric Powder
0.25 tsp Hing (Asafoetida)
1.5 tsp Salt (Adjust to taste)
0.5 tsp Jaggery (Optional, to balance the tanginess)
1 tbsp Ghee (Use oil for a vegan version)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dry Red Chilli (Broken in half)
10 pcs Curry Leaves
4 pcs Garlic Cloves (Lightly crushed)
3 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Cook Rice and Dal
Wash the Sona Masuri rice and Toor Dal thoroughly under running water.
In a pressure cooker, combine the washed rice, dal, and 3 cups of water. Add a pinch of turmeric powder.
Pressure cook on medium heat for 4-5 whistles, or until the rice and dal are very soft and mushy. Allow the pressure to release naturally.
Once opened, mash the cooked rice and dal mixture gently with the back of a ladle. Set aside.
2
Prepare the Rasam Base
While the rice is cooking, soak the tamarind in 1 cup of warm water for 15 minutes.
Squeeze the tamarind well to extract all the pulp into the water. Strain this liquid into a deep pot, discarding the solids.
To the pot with tamarind water, add the chopped tomatoes, rasam powder, remaining turmeric powder, hing, and salt.
Add 3 more cups of water. Bring the mixture to a rolling boil, then reduce the heat and simmer for 10-12 minutes until the raw smell of tamarind disappears.
1 litre Whole Milk (Full-fat milk yields the thickest, creamiest curd. You can use low-fat milk, but the result will be less thick.)
1 tbsp Yogurt Starter (Must contain live active cultures. Ensure the starter is fresh and not sour for the best results.)
Instructions
1
Boil the Milk
Pour the milk into a heavy-bottomed pot or saucepan.
Bring the milk to a rolling boil over medium heat, then reduce the heat to low. Let it simmer for 5-7 minutes, stirring occasionally to prevent a skin from forming and to avoid scorching at the bottom. This process helps thicken the milk slightly, resulting in a creamier curd.
2
Cool to Lukewarm Temperature
Turn off the heat and allow the milk to cool down until it is lukewarm. The ideal temperature is between 40-45°C (105-115°F).
To test without a thermometer, dip a clean finger into the milk. You should be able to hold it in for about 10 seconds without it feeling uncomfortably hot. If it's too hot, it will kill the bacteria; if it's too cold, the curd won't set.
3
Inoculate with Starter
In a small bowl, whisk the yogurt starter until it is smooth and lump-free.
Add 2-3 tablespoons of the warm milk to the starter and mix well. This process, called tempering, helps the culture mix evenly without curdling.
Pour this tempered starter mixture back into the pot of milk and stir gently just a few times to combine everything thoroughly.
4
Ferment and Set the Curd
Pour the inoculated milk into the container you wish to set the curd in (earthenware, glass, or steel containers work well).
Cover the container with a lid and place it in a warm, draft-free spot to ferment. An oven (turned off) with the light on, a warm cupboard, or an Instant Pot on the 'Yogurt' setting are great options.
Let it sit undisturbed for 6 to 12 hours. The time will vary based on the climate; warmer weather requires less time (6-8 hours), while colder weather may take longer (10-12 hours).
5
Chill and Serve
Once the curd is set (it should be firm and not jiggle like a liquid), carefully transfer it to the refrigerator without disturbing it.
Chill for at least 3-4 hours. This crucial step stops the fermentation process (preventing it from becoming too sour) and helps the curd to thicken and set further.
Serve chilled as a side dish, or use it as a base for raita, lassi, or marinades.
Gently add the cooked and mashed rice-dal mixture to the simmering rasam. Stir continuously to ensure there are no lumps.
Add the jaggery (if using) and mix well. Let the Rasam Sadam simmer on low heat for 5-7 minutes, allowing the rice to absorb the flavors of the rasam. The consistency should be soupy but not watery.
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. When they begin to splutter, add the cumin seeds.
After a few seconds, add the broken dry red chillies, crushed garlic cloves, and curry leaves. Sauté for about 30-45 seconds until the garlic is fragrant and the leaves are crisp. Be careful not to burn the spices.
5
Finalize and Serve
Pour the hot tempering over the simmering Rasam Sadam and stir well to combine.
Turn off the heat, garnish with finely chopped coriander leaves.
Let the Rasam Sadam rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
Serve hot with a side of papad (appalam) or potato fry.
