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Main Ingredients | Prawns, Tamarind Plup |
Cuisine | Chettinad |
Course | Snacks and Starters |
Prep Time | 31-40 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Yera Varuval
- 16-20 medium Prawns
- Tamarind Plup
- 1 teaspoon Cumin seeds
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1 tablespoon Tamarind pulp
- 2 tablespoons Red chilli powder
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Rice flour
- to taste Salt
- 2 tbsps + to shallow fry Oil
- 1 medium Onion cut into rings
- 2 Lemon cut into wedges
- 10-12 Curry leaves deep fried
Method
- Shell, clean and wash the prawns. Drain and pat dry on a kitchen towel. Dry roast cumin seeds in a pan, cool and powder.
- Mix all the ingredients with two tablespoons of oil and marinate the prawns. Rest in the refrigerator for half an hour. Heat sufficient oil in a frying pan and shallow fry the prawns four at a time.
- Cook, turning it a couple of times for uniform cooking. Drain onto an absorbent paper. Serve hot garnished with onion rings, lemon wedges and fried curry leaves.
Nutrition Info
Calories | 905 |
Carbohydrates | 41.9 |
Protein | 35.1 |
Fat | 66.1 |
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