Succulent prawns cooked in a thick, spicy, and tangy onion-tomato masala. This Chettinad classic is a flavor explosion, perfect with rice, dosa, or chapati for a quick and delicious meal.
A comforting South Indian classic made with soft cooked rice, creamy yogurt, and a savory tempering of spices. Perfect for a light lunch or as a cooling side dish, it's simple, delicious, and great for digestion.
This chettinad dish is perfect for lunch. With 607.9300000000001 calories and 37.56g of protein per serving, it's a muscle-gain option for your meal plan.
fat
0.5 tsp turmeric powder
1.5 tsp kashmiri red chilli powder (adjust to your spice level)
2 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp tamarind paste (mixed in 2 tbsp water)
1.5 tsp salt
2 tbsp coriander leaves (chopped, for garnish)
Instructions
1
Prepare the prawns
If not already done, clean and devein the prawns.
In a bowl, marinate the prawns with 1/4 tsp turmeric powder and 1/2 tsp salt. Set aside for 15 minutes.
2
Make the tempering
Heat oil in a wide pan or kadai over medium heat.
Add the mustard seeds and let them splutter, about 30 seconds.
Add the fennel seeds and curry leaves. Sauté for another 30 seconds until fragrant.
3
Sauté the aromatics
Add the finely chopped onions and sauté until they turn soft and golden brown, which should take about 6-8 minutes.
Add the ginger-garlic paste and slit green chillies. Cook for 2 minutes until the raw smell disappears.
4
Cook the masala base
Add the chopped tomatoes and cook until they become soft and mushy, and you see oil separating from the sides of the masala, about 5-7 minutes.
Add the remaining turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, and the rest of the salt. Mix well and cook for 2 minutes.
5
Cook the prawns
Add the marinated prawns to the pan. Mix gently to coat them with the masala.
Cook for 5-7 minutes, stirring occasionally, until the prawns curl up and turn opaque pink. Be careful not to overcook them.
6
Finish the thokku
Pour in the tamarind water and add the garam masala. Mix well.
Simmer for 2-3 minutes until the masala thickens to a semi-dry consistency and coats the prawns well.
Garnish with freshly chopped coriander leaves and turn off the heat.
7
Serve hot with steamed rice, chapati, or dosa.
317cal
9gprotein
45gcarbs
12gfat
Ingredients
1 cup Sona Masuri Rice (Or any short-grain rice)
3 cup Water (For cooking the rice)
1.5 cup Curd (Thick, plain yogurt, preferably full-fat for creaminess)
0.5 cup Milk (Boiled and cooled to room temperature)
1 tsp Salt (Adjust to taste)
2 tbsp Gingelly Oil (Sesame oil, or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split black gram)
1 tsp Chana Dal (Split chickpeas)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chilli (Slit lengthwise)
1 inch Ginger (Finely grated)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Pomegranate Arils (Optional, for garnish)
Instructions
1
Cook the rice until very soft. This takes about 15-20 minutes.
Wash 1 cup of rice thoroughly under running water until the water runs clear.
In a pressure cooker, combine the rice with 3 cups of water. Cook for 4-5 whistles on medium heat.
Alternatively, cook the rice in a pot on the stovetop with the same amount of water until it is very soft and mushy.
Once cooked, transfer the rice to a large mixing bowl. Allow it to cool down to room temperature for about 10-15 minutes.
Using the back of a ladle or a potato masher, gently mash the cooled rice. This step is crucial for achieving the classic creamy texture.
2
Prepare the curd and rice mixture. This takes about 2 minutes.
To the mashed, cooled rice, add 1.5 cups of curd, 0.5 cup of milk, and 1 tsp of salt.
Mix everything together thoroughly until you have a smooth, creamy, and uniform consistency. The milk helps balance the sourness of the curd and keeps the dish fresh longer.
3
Prepare the tempering (tadka). This takes about 3 minutes.
Heat 2 tbsp of gingelly oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add 1 tsp of mustard seeds and let them splutter completely.
Add 1 tsp of urad dal and 1 tsp of chana dal. Sauté for about 30-45 seconds, stirring continuously, until they turn a light golden brown.
Reduce the heat to low, then add 1/4 tsp hing, the slit green chilies, grated ginger, and curry leaves. Sauté for another 30 seconds until the curry leaves turn crisp and the mixture is fragrant.
4
Combine, garnish, and serve. This takes about 2 minutes.
Immediately pour the hot tempering over the prepared curd rice mixture.
Mix well to ensure the flavors of the tempering are evenly distributed.
Garnish with 2 tbsp of freshly chopped coriander leaves and 1/4 cup of pomegranate arils (if using).
Serve immediately at room temperature or chill in the refrigerator for 30 minutes for a more refreshing experience.
