Erra Sadam Recipe - The exotic combination of prawns and fennel turns leftover rice into a feast.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Basmati rice, Eggs

Cuisine : TamilNadu

Course : Rice

Erra Sadam

Erra Sadam Recipe - How to make The exotic combination of prawns and fennel turns leftover rice into a feast


Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium


  • Basmati rice steamed and cooled2 cups

  • Eggs beaten2

  • Small prawns shelled and deveined450 grams

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Clove 1

  • Green cardamom 1

  • Cinnamon 1/2 inch stick

  • Bay leaf 1

  • Onions chopped 2 large

  • Garlic chopped 2 cloves

  • Tomatoes cut into small pieces 2 medium

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Black peppercorns crushed 4-5

  • Fennel seeds (saunf) powdered 1 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons


Step 1

Heat oil in a non-stick pan. Add mustard seeds, clove, cardamom, cinnamon, bay leaf and sauté for a minute. Add onions and garlic and sauté for about five minutes or until the onions are lightly browned.Lower heat and add tomatoes pressing them with the back of the spoon till all the moisture evaporates and the oil separates. Add red chilli powder, salt, turmeric powder and one fourth of the crushed black peppercorns.

Step 2

Cook for a minute. Add prawns and cook for five minutes, stirring occasionally. Mix the powdered fennel, and the remaining crushed peppercorns and a pinch of salt into the beaten eggs and pour over the prawns.

Step 3

Wait till the eggs coat the prawns. Cook for another minute, then add rice and cook for two to three minutes or until the eggs are cooked and the prawns are pink. Garnish with coriander leaves and serve.

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