It’s been a while since I have posted a Prawn recipe, and I humbly dedicate this dish to our stormy weekend. There are a few Prawn recipes from my hometown which I was planning to post but kept on delaying as they were simple and didn’t require a lot of effort. Finally it was during this last weekend that I found a lot of time due to a freezing rain storm, having nothing to do but sit at home. How better an opportunity to clear out a few easy recipes from my cookbook? Also my dear readers stay tuned for a delicious Prawn Biriyani recipe which I’ll be posting next week.

Talking about any Indian recipe, the first thing which comes to your mind is the Masala! We use quite many different varieties of masala in pretty much every dish, and it’s the spices and curry powders which make our life eternal. Though there are a handful popular Indian dishes which have crossed the borders making a mark for themselves globally and even adapted into local variations, still a lot of amazing authentic recipes stay intact within the thatched roofs and the heart of India maintaining their authenticity, flavour and sanctity.

This prawn recipe is quite easy and very popular across India, but the only difference if cooked by a malayalee (native of Kerala) is, the inclusion of coconut. Right from the oil which of course would be coconut oil, we add sliced coconut bites to complement the crunchiness. This dish is spicy, stir fried with onions, ginger, garlic and crunchy coconut bites, and finally topped with some fresh curry leaves. You may skip coconut bites, but I love it..!!!

And did you see that picture below. That’s how to eat like a Malayalee!!! Yes, you eat with your hands, mixing the different curries with rice and at the end you of your meal you lick down your fingers to savor every last bit of the taste. Trust me, that feeling is amazing. (Wohoo, somehow I managed to convince my husband to pose his hands for this click).

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Prawn Roast

Spicy Prawn Roast in an Aromatic Masala with Coconut Bites… Spoiler Alert - it’s Delicious…!!!

Course Side Dish

Cuisine Indian

Keyword kerala prawn roast, prawn roast

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 cups of prawns (peeled & deveined)
• 2 tsp chili powder
• 1 tsp coriander powder
• 1 tsp black pepper powder
• 1 tsp garam masala
• ¼ tsp turmeric powder
• Fenugreek powder (small pinch)
• Mustard seeds (small pinch)
• 2 sprigs of curry leaves
• ½ cup pearl onion / 1 medium onion (sliced)
• 1 tbsp ginger garlic paste
• 1 green chili (slit)
• 1/3 cup coconut (sliced bits)
• Salt (as required)
• Coconut oil (as required)

Instructions

• Clean the prawns and keep aside. Prepare the marinade by mixing chili powder, coriander powder, black pepper powder, turmeric powder, garam masala and salt. Marinate the prawns and allow it to rest for 15 mins.
• Heat oil in a pan on a medium flame, fry the sliced coconut pieces until it starts turning brown. Remove from the pan and set aside.
• In the same pan, add the marinated prawns, cook by pan roasting on both sides. Remove from the pan and set aside.
• Into the same pan, add some mustard seeds to splutter (add oil if necessary). Add curry leaves, green chilies, salt and onions. Saute on a medium flame until they are translucent.
• Add ginger garlic paste, saute for one minute.
• Add the roasted prawns into the pan, mix well, and close the lid to cook for 2 minutes on a low flame.
• Open the lid and stir properly, check the salt, and add more curry leaves. Switch off the flame, close the lid and let it rest for 5 minutes before serving.
• Serve warm with Naan, Bread, Chapatti or Rice.

Notes

Coconut oil goes well with this recipe, it's an authentic Kerala style.

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Happy New Year…! It’s snowing outside and the cold weather is calling for something warm n cozy. I’m all excited to open the account with a fresh start… so here I am with my first post of the Year!  With an authentic recipe in hand from my mother’s cookbook for a traditional spicy clear soup, what more can I ask for? A perfectly balanced pack of flavours in one bowl, my Malayalee style Rasam!!

Rasam is a typical South Indian tomato soup made with curry powders, lentils, tamarind, spices and other vegetables, served with rice or as soup. There are different variations of Rasam across South India, out of which the Kerala version (from my home state) is spicier. Kerala tomato rasam is tangy, sour, hot, spicy, and lightly sweet; a feel good soup which soothes your stomach anytime of the day. Though instant rasam powders are available in stores, I love cooking it fresh with the original ingredients. It’s a very simple preparation and all you need to tackle is the skill of balancing the spices. Rasam is served in the third course of Kerala‘s biggest feast, Sadya; typically after Sambar and before the last course of curd.

I love Rasam and my husband loves it too; fiery hot. For us, some of the highlights of the dish are; Firstly, the strong aroma of asafoetida which hits you when you lift the lid of your pan, followed by the fragrance of the spices which tickles your senses, a fusion of flavours as you sip your first mouthful, the heat of the soup as it goes all the way down your throat, and finally the chill n soothing relaxation it gives to your stomach. Rasam is also known to have medicinal properties and provides a good relief when consumed hot during a fever, cold, and also helps in digestion and is appetizing.

Enjoy this cozy rasam as a hot n spicy soup, or with steamed rice.

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Kerala Style Tomato Rasam / Soup

Cozy, Fiery, and Spicy… Tomato Soup made with Garlic & versatile Spices, balanced in a Tamarind based Aromatic Flavour.

Course Soup

Cuisine Indian

Keyword rasam, soup, tomato rasam

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Akhila

Ingredients

• 2 medium size tomatoes (chopped)
• 4 cloves of garlic (finely chopped)
• ½ tsp red chili powder
• 1 tsp coriander powder
• ¼ tsp turmeric powder
• ½ tsp asafoetida (hing / kayam)
• 1 tsp pepper powder
• a pinch of fenugreek powder
• lemon sized tamarind (soaked in water, squeezed pulp)
• 2 sprigs of curry leaves
• 2 dry red chilies
• small pinch of mustard seeds
• 1½ cup water
• oil (as required)
• salt (as required)

Instructions

• Heat oil in a pan/kadai and splutter mustard seeds. Add dry red chilies, curry leaves, and saute.
• Add garlic and saute until it turns fragrant. Now add the chopped tomatoes and cover the pan with its lid, cook for a minute. Remove the lid and cook until the tomatoes turn mushy.
• Bring the flame to low and add the spices; turmeric powder, red chili powder, coriander powder, pepper powder, fenugreek powder, & asafoetida. Mix well and then add squeezed tamarind pulp. Place the lid and allow it to boil.
• Now add water, stir and check salt. Close the lid and simmer for another 4 minutes.
• Turn off the flame, and allow it to rest for 15 minutes before serving.
• Serve hot as a soup, or with rice.

Notes

This recipe is a spicier version, so you may want to adjust the amount of chilly powder and pepper powder used to meet your spice level.

The post Kerala Style Tomato Rasam / Soup appeared first on Pepper Delight.

I would like to unwind my memories of the first time I tasted this dish. The recipe credits go to my mother-in-law who prepared this yummy dish for me after she came to know of my cravings for chicken. It was the first time I ate such a deadly delicious chicken dish with so tempting flavours… A perfect balance of spices and curry powders blended with chicken, and dry roasted, soo delicious that you can still remember the smell and taste as you lick the last bit of it from your fingers. I’ve tried cooking this dish many times and pretty much ended up calling my husband to finish the preparation, of course he knows to replicate the exact taste of his mother’s recipe.

The word “Ularthiyathu” is a Malayalam word, which means slow cooked and then dry roasted. Ularthiyathu style recipes are quite common in Kerala with pork, beef, chicken, and clam meat dishes.

The key pointers while preparing this recipe are, the initial dry cooking of the chicken so that the water from it oozes out and it cooks within, and the last step of dry roasting by turning down the heat to low and sautéing in between until it turns brown entirely.

Enjoy this lip smacking dish… Happy Cooking..!!!

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Dry Roasted Chicken / Nadan Chicken Ularthiyathu

Treat yourself with the aromatics from the Indian spices and curry powders on a slow dry roasted chicken – an authentic Kerala Style Spicy Dry Roasted Chicken / Naadan Chicken Ularthiyathu.

Course Main Course

Cuisine Indian

Keyword chicken roast, chicken ularthiyathu, kerala chicken roast

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 5

Author Akhila

Ingredients

• 2 lb chicken
• 3 big onions (thinly sliced)
• 3 green chilies (slit)
• 2 tbsp ginger garlic paste
• 1 tomato (chopped)
• ¼ tbsp turmeric powder
• 3 tbsp red chili powder
• 2 tbsp coriander powder
• 1 tbsp pepper powder
• 1 tbsp garam masala
• 3+1 sprigs of curry leaves
• cilantro leaves (chopped)
• a pinch of mustard seeds
• salt (as required)
• oil - I prefer to use coconut oil (as required)

Instructions

• Clean and cut chicken into medium size pieces.
• Prepare the marinade by mixing chili powder, coriander powder, turmeric powder, garam masala, salt and 2 tbsp water.
• Marinade the chicken properly with the above mix and keep aside for 20 – 30 minutes.
• In a pan, cook the chicken on a medium flame with its lid on. It will help the water to drain out from the chicken and cook in it. Keep aside after cooking.
• Meanwhile in another pan, heat oil and splutter mustard seeds. Add curry leaves, sliced onions, green chilies and a little salt. Saute until onions become translucent and golden brown.
• Add the ginger garlic paste to the onions and saute for 2 minutes until its raw smell subsides.
• Add chopped tomatoes, pepper powder, and cook until the tomatoes turn mushy.
• Now transfer the cooked chicken to the pan, add a few sprigs of fresh curry leaves, saute well to mix the chicken and the onions properly, and cook for another 2 minutes with the lid on.
• Lower the flame, remove the lid, and dry roast the chicken for another 15 minutes until it completely dries out and start browning.
• 1Garnish with coriander leaves and allow it to rest for a few minutes.
• Goes well with rice, malabar paratha, or roti.

Notes

1. You can vary the amount of chili and pepper powders to suit your spice level.
2. The garam masala I have used in my recipe has been bought from an Indian store (Sakthi garam masala). You can also use a homemade masala which is preferable.
3. Using of coconut oil is the best for all authentic Kerala recipes.

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