Authentic Chettinad Eraal Varuval
A fiery and aromatic prawn dry roast originating from the Chettinad region, tossed in a freshly ground spice blend and curry leaves. This lip-smacking delicacy pairs wonderfully with steaming hot rice or parottas.
35min
Total Time
4
Servings
Tamil Nadu (Chettinad)
Cuisine
Recipe
1
Dry roast the whole spices including coriander seeds, black peppercorns, dry red chilies, cinnamon, cloves, and cardamom on low heat until fragrant, then grind them into a fine powder.
2
Heat sesame oil in a heavy-bottomed pan and add fennel seeds along with fresh curry leaves, allowing them to crackle.
3
Add the finely chopped onions and sauté until they turn translucent and golden brown.
4
Stir in the ginger-garlic paste and cook for a minute until the raw aroma disappears.
5
Add the chopped tomatoes, turmeric powder, and salt, cooking until the tomatoes turn mushy and oil begins to separate from the masala.
6
Add the freshly ground Chettinad spice powder and mix well with the onion-tomato base.
7
Toss in the cleaned prawns and coat them thoroughly with the aromatic spice blend.
8
Cover and cook on medium heat for about 5 to 7 minutes until the prawns are cooked through and the masala clings tightly to them.
9
Garnish with fresh coriander leaves and extra curry leaves, then serve hot.
Ingredients
500 grams prawns, cleaned and deveined
2 tablespoons sesame oil
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
2 sprigs fresh curry leaves
1 teaspoon fennel seeds
1/2 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnishing
2 tablespoons whole coriander seeds
1 tablespoon black peppercorns
4-5 dry red chilies
1 inch cinnamon stick
3-4 cloves
2 green cardamom pods
*This AI-generated recipe may contain inaccuracies.