Prawn Pulimunchi with Boiled Rice

Instructions

1. 1

   Prepare Tamarind & Roast Spices

   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it, and set the tamarind water aside.
   • In a dry pan over low heat, roast the Byadgi chilies, Guntur chilies, coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns for 2-3 minutes until they become aromatic. Ensure they don't burn.
   • Remove the roasted spices from the pan and let them cool completely.
2. 2

   Grind the Masala Paste

   • Transfer the cooled roasted spices to a blender jar. Add the peeled garlic cloves, turmeric powder, and the prepared tamarind water.
   • Grind to a very smooth, fine paste. Add a few tablespoons of extra water if needed to achieve a silky consistency.
3. 3

   Sauté and Cook the Masala

   • Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 5-6 minutes until it turns soft and translucent.
   • Add the curry leaves and sauté for another 30 seconds until fragrant.
   • Add the ground masala paste to the pan. Cook for 8-10 minutes, stirring frequently, until the paste thickens, the raw smell disappears, and oil begins to separate from the sides of the masala.
4. 4

   Make Gravy and Cook Prawns

   • Pour 1.5 to 2 cups of water into the cooked masala, depending on your desired gravy consistency. Add salt and the optional jaggery. Stir well and bring the gravy to a rolling boil.
   • Gently slide the cleaned and deveined prawns into the boiling gravy.
   • Cook for only 3-4 minutes, or just until the prawns turn pink and curl. Overcooking will make them tough and rubbery.
   • Turn off the heat immediately.
5. 5

   Rest and Serve

   • Let the curry rest in the pan for at least 15-20 minutes before serving. This allows the prawns to absorb the flavors of the gravy.
   • Serve the Prawn Pulimunchi hot with steamed rice, neer dosa, or sannas.