Yetti Pulimunchi

Instructions

1. 1

   Prepare Ingredients

   • In a small bowl, soak the Byadgi chilies, Guntur chilies, and tamarind in 1/2 cup of warm water for about 20 minutes. This will soften them for grinding.
   • While the chilies soak, ensure the prawns are cleaned, deveined, and patted dry. Set aside.
2. 2

   Roast the Spices

   • In a small, dry pan over low-medium heat, add the coriander seeds, cumin seeds, fenugreek seeds, and black peppercorns.
   • Roast for 2-3 minutes, stirring constantly, until they become fragrant and slightly darker. Be careful not to burn them.
   • Remove from the heat and allow the spices to cool completely.
3. 3

   Grind the Masala Paste

   • In a high-speed blender, combine the soaked chilies and tamarind (along with their soaking water), the cooled roasted spices, grated coconut, roughly chopped onion, garlic cloves, ginger, and turmeric powder.
   • Grind everything to a very smooth, fine paste. Add a little more water, a tablespoon at a time, if needed to facilitate grinding, but aim for a thick paste.
4. 4

   Cook the Curry Base

   • Heat the coconut oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft and golden brown.
   • Add the curry leaves and slit green chilies, and sauté for another 30 seconds until fragrant.
5. 5

   Cook the Masala and Prawns

   • Add the ground masala paste to the pan. Stir well and cook on low-medium heat for 10-12 minutes, stirring frequently to prevent sticking.
   • Continue cooking until the raw smell of the masala disappears and you see oil separating from the sides.
   • Add the cleaned prawns, salt, and optional jaggery. Gently mix to coat the prawns evenly with the masala.
   • Pour in about 1 cup of water (or use the water from rinsing the blender jar) to achieve your desired gravy consistency. Stir well.
6. 6

   Simmer and Serve

   • Bring the curry to a gentle boil, then reduce the heat to low.
   • Cover the pan and simmer for 5-7 minutes, just until the prawns turn pink and curl. Do not overcook, as they will become tough.
   • Turn off the heat and let the curry rest, covered, for at least 15 minutes to allow the flavors to meld and deepen.
   • Serve hot with traditional accompaniments like neer dosa, sannas, or steamed rice.