Eral Muttai Masala is a stir fry made with fresh water prawns, scrambled eggs, and spices. It’s a perfect side dish for a South Indian lunch with sambar or a dal.
Here are the things you can buy online for making this recipe Granite Fry Pan https://amzn.to/3KVDKDn
Here is the video of how to make Eral Muttai Masala | Prawn Egg Masala
3 tablespoon Indian sesame oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 1/2 cup onions, sliced 2 teaspoon ginger garlic paste 2 tomatoes, sliced 3/4 teaspoon salt + 1/4 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 teaspoon coriander powder 250 grams of prawns (freshwater) 3 eggs 1 teaspoon black pepper powder 3 sprigs coriander leaves, chopped
Add Indian-style sesame oil to the pan. Vegetable oil can also be used for making this recipe. Add some fennel seeds and cumin seeds. Fennel seeds add a nice aroma and flavour while cooking prawns. Add some fresh curry leaves and some chopped green chillies. Add the sliced onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the crushed ginger garlic paste. Add the sliced tomatoes and the salt along. The salt will help cook the tomatoes faster. Mix everything to combine. Cover the pan with a lid and cook for a few minutes. The tomatoes should be cooked and completely mushy. Once the tomatoes are cooked, add the spice powders. Add the turmeric powder, red chilli powder and coriander powder. Adjust the chilli powder according to your taste. Saute for a minute so the masala powders are cooked well. Add the cleaned freshwater prawns to the pan. Mix well so the masalas coat the prawns well. Cover the pan and cook for a couple of minutes. After cooking for a couple of minutes, move the prawn’s mixture to one side of the pan. Break 3 eggs and add them to the other side. Add a little salt. Mix well and scramble the eggs. Once the eggs are scrambled and dry, mix them with the prawn mixture. Cook for a minute. Add some black pepper powder and mix well. Finally, add in a generous sprinkling of coriander leaves. Our Eral Muttai Masala is now ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
3 tablespoon Indian sesame oil 1/2 teaspoon fennel seeds 1/2 teaspoon cumin seeds 2 sprigs curry leaves 2 green chillies 1/2 cup onions, sliced 2 teaspoon ginger garlic paste 2 tomatoes, sliced 3/4 teaspoon salt + 1/4 teaspoon salt 1/2 teaspoon turmeric powder 1/2 teaspoon red chilli powder 2 teaspoon coriander powder 250 grams of prawns (freshwater) 3 eggs 1 teaspoon black pepper powder 3 sprigs coriander leaves, chopped
Add Indian-style sesame oil to the pan. Vegetable oil can also be used for making this recipe. Add some fennel seeds and cumin seeds. Fennel seeds add a nice aroma and flavour while cooking prawns. Add some fresh curry leaves and some chopped green chillies. Add the sliced onions and saute for a few minutes till the onions are soft. Once the onions are soft, add the crushed ginger garlic paste. Add the sliced tomatoes and the salt along. The salt will help cook the tomatoes faster. Mix everything to combine. Cover the pan with a lid and cook for a few minutes. The tomatoes should be cooked and completely mushy. Once the tomatoes are cooked, add the spice powders. Add the turmeric powder, red chilli powder and coriander powder. Adjust the chilli powder according to your taste. Saute for a minute so the masala powders are cooked well. Add the cleaned freshwater prawns to the pan. Mix well so the masalas coat the prawns well. Cover the pan and cook for a couple of minutes. After cooking for a couple of minutes, move the prawn’s mixture to one side of the pan. Break 3 eggs and add them to the other side. Add a little salt. Mix well and scramble the eggs. Once the eggs are scrambled and dry, mix them with the prawn mixture. Cook for a minute. Add some black pepper powder and mix well. Finally, add in a generous sprinkling of coriander leaves. Our Eral Muttai Masala is now ready. Enjoy!
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/eral-muttai-masala/
Here is a simple eral biryani recipe made in the pressure cooker. With simple tips in preparation, you can get the fluffiest biryani every single time. Even though the ingredient list is lengthy (There are close to 25 ingredients), most of it can be found in a regular South Indian pantry. This can be made in under 40 minutes making it a recipe for a weekday or for packing it for a school lunch box.
Here are the things you can buy online for making this recipe. Nutri Blender PRO https://amzn.to/3qJ1guh Bergner Tri-ply pressure Cooker Pan https://amzn.to/3S5ksxP Aged Basmati Rice https://amzn.to/3s2Vjsp Basmati Rice https://amzn.to/3IUeD1S Carote Knife https://amzn.to/3IWGrnd
Here is the video of how to make Eral Biryani | Pressure Cooker Prawn Biryani With Coconut Milk | Easy Prawn Biryani Recipe
Main Ingredients
3 tablespoon vegetable oil 3 bay leaves 1 inch piece cinnamon (cassia) 1 star anise 2 cardamom 4 cloves 10 cashews 1/4 cup onions, sliced 2 tomatoes, sliced 1 teaspoon salt 1 pod country garlic 1 inch ginger 6 green chillies 1/2 teaspoon fennel seeds 1/4 cup coriander leaves 1/4 cup mint leaves 1.5 teaspoon coriander powder 1/2 cup coconut milk 2 cups water 1.5 cups basmati rice 1 tablespoon lime juice
For Marinating Prawns
250 grams prawns 1/2 teaspoon turmeric powder 1/2 teaspoon black pepper powder 1/4 teaspoon salt 2 tablespoon plain curd / yogurt
We will be using 1.5 cups of basmati rice for this recipe today. Wash the rice in water. While washing the rice, be gentle so as to not break the rice. Wash once or twice and soak the rice for 20 minutes. After 20 minutes, drain the water and set it aside.
Now let us marinate the prawns. Take the washed, cleaned and deveined prawns and add it to a bowl. Add in the turmeric powder, black pepper powder, salt, and plain curd. Mix well to combine. Marinate this mixture for at least 10 minutes. Marinating just before starting to cook will be ideal.
Take a pressure pan and add the vegetable oil. Add in all the spices – the bay leaves, cinnamon, star anise, cardamom, cloves, and some cashews. Saute for a few seconds so the spices turn fragrant. Add the sliced onions and saute for a few minutes. Once the onions are soft, add in the tomatoes and the salt. Cook the tomatoes till mushy.
In the meantime, let us make a spice paste. Add the garlic, ginger, green chillies and fennel seeds to a blender. I have used country garlic today. If using regular garlic, about 6 cloves will be enough. Blend to a coarse paste. Adjust the green chillies according to your taste and family preferences.
Add the ground paste to the pan. Saute for a couple of minutes till the spice paste is dry. Add the coriander leaves, mint leaves, and the coriander powder. Mix everything well to combine.
Add the marinated prawns and mix well. Cook everything for a couple of minutes. The prawns will be half done after a couple of minutes. At this stage add half a cup of coconut milk and two cups of water. The rice to water ratio is for every cup of rice used, use 1.5 cups of liquid. A little bit of extra liquid is ok. So put together, coconut milk and water – we have used 2.5 cups of liquid.
Let everything come to a boil. Add the soaked and drained rice. Add lime juice and mix well to combine.
Cover the pressure cooker and add the whistle weight. Cook for about 4-5 minutes on medium flame. You should get about 2 whistles. After 2 whistles, switch off the flame and wait for the pressure to settle naturally. Open after about 20 minutes so the rice is nicely set.
Our eral biryani is now ready. Here is a small tip. Before mixing, remove all the whole spices that will be sitting on the top. This will make sure that you dont get a whole cardamom or clove while eating that can spoil the palette. After removing the spices, gently fluff up the rice.
Our fantastic prawn biryani is now ready. Serve with a simple raita and enjoy.
- Author: Suguna Vinodh
- Prep Time: 20m
- Cook Time: 20m
