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 tangy and flavorful South Indian rice dish made with fluffy rice, a crunchy tempering of lentils and peanuts, and a generous squeeze of fresh lemon juice. A quick and easy meal perfect for lunchboxes or a light dinner.
Protein-packed Eral Varuval with tangy, aromatic Lemon Rice. A quick, energy-giving meal that's bursting with flavor!
This chettinad dish is perfect for dinner. With 609.11 calories and 35.41g of protein per serving, it's a muscle-gain option 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.
349cal
8gprotein
52gcarbs
13gfat
Ingredients
4 cup Cooked Basmati Rice (Preferably cooled or leftover rice)
2 tbsp Sesame Oil (Gingelly oil is traditional)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tbsp Chana Dal (Split Bengal gram)
0.25 cup Raw Peanuts
2 pcs Dried Red Chilies (Broken into halves)
2 pcs Green Chilies (Slit lengthwise)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
0.5 tsp Turmeric Powder
3 tbsp Lemon Juice (Freshly squeezed, from 1-2 large lemons)
1 tsp Salt (Adjust to taste)
0.25 tsp Sugar (Optional, to balance tanginess)
2 tbsp Fresh Coriander (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
If using freshly cooked rice, spread it on a large plate or tray to cool down completely. This prevents the grains from breaking and becoming mushy.
Gently fluff the cooled rice with a fork to separate the grains. Set aside.
2
Create the Tempering (Tadka)
Heat sesame oil in a large, heavy-bottomed pan or kadai over medium heat.
Once the oil is hot, add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Reduce the heat to low, then add the chana dal and urad dal. Sauté for 1-2 minutes, stirring continuously, until they turn a light golden brown and become aromatic.
Add the raw peanuts and continue to sauté for another 2-3 minutes until they are crunchy and lightly browned.
Add the broken dried red chilies, slit green chilies, and curry leaves. Be careful as the curry leaves will splutter. Sauté for 30 seconds until the leaves are crisp.
3
Combine with Rice
Add the hing and turmeric powder to the pan and stir for 10 seconds.
Immediately add the cooled, fluffed rice, salt, and optional sugar to the pan.
Gently mix everything together, ensuring the tempering is evenly distributed throughout the rice. Be careful not to mash the rice grains. Continue to toss on low heat for 2 minutes until the rice is heated through.
4
Finish and Serve
Turn off the heat completely. Pour the fresh lemon juice over the rice.
Add the chopped fresh coriander.
Give it one final gentle mix to combine. The residual heat will incorporate the flavors.
Serve the Lemon Rice warm, either on its own or with accompaniments like papad, raita, or coconut chutney.
