Skip to main content

CHETTINAD PEPPER PRAWN FRY/CHETTINAD MILAGU ERAL VARUVAL


CHETTINAD PEPPER PRAWN MASALA/CHETTINAD MILAGU ERAL VARUVAL

Prawn Pepper Fry or the Chettinad Eral Varuval is another of the seafood recipes from the cuisine of Chettinad. Made with typical chettinad spices, this is as easy and simple as it can be.


When we talk of the chettinad, a famous cuisine from the South Indian state of Tamil Nadu, you think spice. Nothing can come close to the variation of spices used in their food.



The chettinad cuisine has a predominant use of fennel, black pepper, coriander seeds among other spices. Altogether they bring out a nice aroma, texture and flavor to any non veg dish.


The Chettinad Eral Varuval or the prawn pepper fry are pretty famous in Chennai, Tamil Nadu. You will find it at most restaurants that serve non – veg.

Made with the typical chettinad spices, the chettinad eral varuval or the prawn pepper fry recipe is very, very tasty. As the seafood gets cooked very fast, it will be very easy process to make this dish too.

LET’S GET STARTED WITH THE PRAWN PEPPER FRY OR THE CHETTINAD ERAL VARUVA

Chettinad Eral varuval recipes:

prep time:15 min
cooking time:15 min
total time:30 min

recipes:side
cuisines:chettinad
serves:2 no

Ingredients:

  • Prawns-500 grams
  • Oil- 2tbsp
  • Onion chopped-1 no
  • Green chilli-1 no
  • Ginger&garlic paste-1 tbsp
  • Curry leaves- a spring
  • coriander powder-1 tbsp
  • Salt as required
  • Garam masala powder-1 tsp
  • Water - 2 tbsp

To make powder:

  • Sombu/fennel seeds-1 tbsp
  • Cumin seeds/jeera-1 tbsp
  • Pepper/milagu-2 tbsp

Method:

  1. Clean the prawn thoroughly and keep aside.
  2. Take cumin seeds, fennel seeds and black pepper corns in a blender and make it to a fine powder .
  3. Heat oil in a non stick pan and add the curry leaves.
  4. Add onion chopped and saute lightly colour changed.
  5. Now add the ginger garlic paste and fry on low heat till the raw smell vanishes.
  6. Throw in the prawns and fry for another couple of minutes. Do not over fry as the prawns will become hard if you overcook it.
  7. Toss in the ground spice powder, coriander powder and garam masala powder, salt and mix in well.
  8. If necessary add in some water to prevent the masala from getting burnt.
  9. When the raw smell from the masala has gone, switch off the flame and serve hot.

Pictorial:

clean the prawn and keep aside

take  cumin seeds, milagu and fennel seeds in a plate


then take in a blender
and make into fine powder
heat oil in a pan add curry leaves
add onion chopped saute lightly till colour changed
add green chilli
add ginger&garlic paste saute for 2 min
add prawns mix well
then add salt, grained masala powder, coriander powder and garam masala powder 
mix well with prawns
splash little water mix well 
cook till oil sucks out
garnish with coriander leaves
serve with hot rice


Comments

Post a Comment

Popular posts from this blog

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA

AMRITSARI CHOLE MASALA/AMRITSARI CHANNA MASALA Amritsari Chole  are traditional Amritsar style spicy  Chole  Recipe made using freshly ground  chole  masala. The curry has a slightly darker hue due to tea bags that are used while boiling the  chole . This taste so delicious with battura or roti. I made some black tea, strained it and used that in this recipe. If you have those tea bags, throw few when cooking chana in the pressure cooker. The more tea bags you add the more black your chana will be. But don't use too much, else your chana will be bitter. Hope you will give this try and let me know how it turns out for you. Amritsari chole recipes: prep time  cooking time  total time 10 min         45min               55 min Dish:side Cuisine:indian Serves:5 no Ingredients: Chana / Chole - 500 grams Black Tea Bag - 5 Salt to taste Cinnamon ...
Post a Comment
Read more

MADURAI MUNIYANDI VILAS MUTTON SUKKA

MADURAI MUNIYANDI VILAS MUTTON SUKKA Mutton Chukka Varuval is a lip smacking recipe serve as a side dish with rice, pulao, briyani or as starter.. Mutton chukka is not very regular in our menu but whenever we get in to the hotels, its mostly briyani or chukka as its our favourite.. I wanted to share this version which is most popular in Madurai especially Muniyandi Vilas a famous non-veg hotel... Mutton sukka recipes: prep time  cooking time  total time 15 min            15 min         30 min   Dish:side Cuisine:indian serves:3 no Ingredients: Mutton - 250 grams (Boneless) Turmeric powder / - 1 tsp Coconut oil - 2 tsp Curry leaves - few Lemon - 1/2  Green chili -2 slit Cashew-1 tbsp Bay leaf/brinji ilai -1 no Lavangam-2 no Mint leaves-1 spring Ginger &garlic paste-2 tbsp Onion chopped- 1 no Salt - as needed FOR GRINDING : Paste 1: Fenn...
Post a Comment
Read more

Saravana bhavan style channa kurma

SARAVANA BHAVAN STYLE CHANNA KURMA This is purely South Indian style kuruma type chana masala (Kondakadalai kurma in Tamil). This not north indian style channa masala. I followed my Saravana bhavan kurma recipe with small changes and made this korma adding kondakadalai/Chickpeas. You can use black chana as well. It was very flavourful and the addition  of chana made it more healthy too.I serve this kurma garnished  with onions. It adds a great taste and goes well with chapathi, poori & dosa. I hope you will love it as much I do and let me know if you try it. Channa kurma recipes: Prep time   cooking time    Total time 5 min             15 min              20 min Dishes: Side Cuisine:Indian Serves:3 to 4 no Ingredients: White channa/kondakadalai]-1 cup (soak for 8 hrs) Cooking oil-2tbsp Bay leaf-1 Jathipathri-1 no Big onion-...
Post a Comment
Read more