Yera Poondu Masala

Ingredients list for Yera Poondu Masala

• 36-40 Prawns (kolambi/jhinga)
• 1 tablespoon Lemon juice
• to taste Salt
• 6 Whole dry red chillies
• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 10-12 Black peppercorns
• 30 cloves Garlic
• 6 tablespoons Sesame oil (til oil)
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 10-12 Curry leaves
• 1 medium Onion chopped
• 4 Green chillies slit
• 1 medium Tomato chopped

Method

1. Shell, de-vein and wash the prawns thoroughly. Marinate with lemon juice and salt.
2. Heat a pan and dry roast four red chillies, coriander seeds, cumin seeds and black peppercorns along with ten cloves of garlic.
3. Grind to a smooth paste with little water. Heat oil in a wide kadai and temper with mustard seeds, urad dal, remaining red chillies broken and curry leaves.
4. Add the remaining garlic, onion, green chillies and masala paste. Sauté on high heat till the fat separates.
5. Add tomato and continue cooking till the masala starts drying up. Add the prawns, toss well and cover with a tight fitting lid.
6. Let it sweat on low heat, stirring frequently for about ten minutes. Open the lid and cook the prawns over high heat to thicken the masala. Add salt to taste and serve hot.

Nutrition Info