Vegetable Uthappam with Eral Thokku

Ingredients

• 500 g Prawns (Cleaned and deveined)
• 0.5 tsp Turmeric Powder (For marinade)
• 1 tsp Red Chili Powder (For marinade, adjust to taste)
• 0.5 tsp Salt (For marinade)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 3 tbsp Gingelly Oil (Also known as sesame oil)
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1 sprig Curry Leaves
• 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. 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. 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. 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.