Erra Sadam

Ingredients list for Erra Sadam

• 2 cups Basmati Rice steamed and cooled
• 2 Eggs beaten
• 450 grams Small prawns shelled and deveined
• 2 tablespoons Oil
• 1/2 teaspoon Mustard seeds
• 1 Clove
• 1 Green cardamom
• 1/2 inch stick Cinnamon
• 1 Bay leaf
• 2 large Onions chopped
• 2 cloves Garlic chopped
• 2 medium Tomatoes cut into small pieces
• 1/2 teaspoon Red chilli powder
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 4-5 Black peppercorns crushed
• 1 teaspoon Fennel seeds (saunf) powdered
• 2 tablespoons Fresh coriander leaves chopped

Method

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.
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.
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.

Nutrition Info