How to make Yeral Thokku -

A semi dry dish of prawns cooked with simple masalas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Curry Leaves (कड़ी पत्ते )

Cuisine : Tamil Nadu

Course : Main Course Seafood

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Yeral Thokku

Yeral Thokku Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Yeral Thokku Recipe

  • Prawns 300 grams

  • Curry Leaves 1/4 teaspoon

  • Lemon juice 1 tablespoon

  • Oil 3-4 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Fennel seeds (saunf) 1 teaspoon

  • Crushed black peppercorns 1/4 teaspoon

  • Onion , chopped 1 medium

  • Garlic, chopped 4-6 cloves

  • Red chilli powder 1 1/2 tablespoons

  • Coriander powder 1 tablespoon

  • Salt to taste

  • Curry leaves 6-8

  • Tomato, chopped 1 medium


Step 1

Mix prawns with turmeric powder and lemon juice and keep them in a refrigerator to marinate for 15 minutes.

Step 2

Heat oil in a non-stick pan, add mustard seeds and when they splutter, add fennel seeds, crushed black peppercorns, onion and garlic and sauté till fragrant.

Step 3

Add red chilli powder, coriander powder, salt, curry leaves and tomato and saute for 1 minute. Add ½ cup water and cook over medium heat for 2 minutes.

Step 4

Add marinated prawns and cook over medium heat for 2-3 minutes. Serve hot with steamed rice or rotis.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.