Eral Varuval

Name: Eral Varuval
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g prawns (cleaned, deveined, medium size); 2 pcs onion (medium, finely sliced); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 10 pcs curry leaves; 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp fennel seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp black pepper (coarsely crushed); 1 pinch garam masala; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(92)

TASTE SCORE

8/10

A spicy Tamil-style prawn fry made with onions, tomatoes, black pepper, and curry leaves. It cooks quickly and turns glossy, aromatic, and full of bold coastal flavor that pairs beautifully with rice or rasam.

PREP

15m

COOK

20m

SERVES

1 KATORI

216 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Clean and season the prawns.
1.Rinse the prawns and pat them dry well.
2.Mix them with turmeric powder, red chili powder, and half of the salt.
3.Set aside for 10 minutes while you prepare the masala.
TIPKeep the prawns dry before cooking so they fry instead of steaming.
temper · ~1 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add fennel seeds and curry leaves and cook for 10 seconds.
saute · ~7 min
Cook the onion base.
1.Add sliced onion and green chili.
2.Cook until the onions turn soft and light golden.
3.Add ginger-garlic paste and sauté until the raw smell fades.
TIPUse medium heat so the paste cooks through without burning.
saute · ~6 min
Cook the tomatoes and spices.
1.Add chopped tomato and cook until soft and pulpy.
2.Add coriander powder, black pepper, garam masala, and the remaining salt.
3.Mix well and cook until the masala looks thick and glossy.
fry · ~6 min
Cook the prawns in the masala.
Add the seasoned prawns and toss well to coat. Cook on medium-high heat for 4 to 6 minutes, stirring often, until the prawns curl, turn opaque, and the masala clings to them.
TIPDo not overcook the prawns or they will turn rubbery.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, sprinkle in the lemon juice and coriander leaves, and give the varuval a final toss.
serve
Serve hot.
Serve Eral Varuval hot as a side with steamed rice, rasam rice, or curd rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the prawns very dry before seasoning so the varuval fries and stays glossy instead of turning watery.
2
Use a wide pan and avoid crowding; prawns release moisture fast and need space for the masala to cling.
3
Cook the tomato mixture until the oil begins to separate slightly; that is the cue the masala is ready for the prawns.
4
Add the prawns only after the onion-tomato base is fully cooked, since shrimp finish in minutes and should not sit in a raw masala.
5
Turn off the heat before adding lemon juice to keep its fresh tang bright rather than cooked-out.
6
If using larger prawns, give them an extra minute, but stop as soon as they turn opaque and gently curl.
7
Leftovers reheat best very briefly in a hot pan; prolonged reheating makes the prawns chewy.