Authentic Tamil Nadu Ooty Eral Varuval with Warm Steamed Ponni Rice
Succulent prawns are tossed in a fragrant blend of freshly pounded black pepper, curry leaves, and shallots. This spicy, coastal-inspired stir-fry makes an irresistible pairing with fluffy steamed rice.
35min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat coconut oil in a heavy-bottomed pan over medium heat and splutter the fennel seeds and curry leaves.
2
Add the sliced shallots and sauté until they turn translucent and golden brown.
3
Stir in the ginger-garlic paste and cook until the raw aroma disappears completely.
4
Add the chopped tomatoes, turmeric powder, and red chilli powder, cooking until the oil begins to separate from the masala.
5
Toss in the cleaned prawns and season with salt, mixing well to coat them in the rich spice blend.
6
Sprinkle the freshly crushed black peppercorns over the prawns and sauté on high heat for 4 to 5 minutes until just cooked through.
7
Garnish with freshly chopped coriander leaves and serve hot alongside warm steamed Ponni rice.
Ingredients
500 grams prawns, cleaned and deveined
1 cup small shallots, finely sliced
2 tablespoons coconut oil
1 sprig fresh curry leaves
1 tablespoon ginger-garlic paste
2 medium ripe tomatoes, chopped
1 tablespoon freshly crushed black peppercorns
1 teaspoon Kashmiri red chilli powder
1/2 teaspoon turmeric powder
1 teaspoon fennel seeds
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.