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  8. Prawns Pulimunchi 🍤

    Ingredients:

    For the Prawns Marination.
    • 1 kg medium size prawns,cleaned and deveined🍤
    • 1 tsp turmeric powder 🌿
    • Salt, to taste 🧂
    • 2-3 tbsp red chili paste 🌶️
    • Oil (for frying) 🛢️

    For the Spice Paste:

    • 5-6 dried red chilies 🌶️
    • 1 tbsp coriander seeds 🌿
    • 1/2 tsp cumin seeds 🌱
    • 1/2 tsp ajwain 🌱
    • 1/2 tsp methi seeds 🌱
    • 1/2 cup fresh grated coconut 🥥
    • 1 small onion, chopped 🧅
    • 4-5 garlic cloves 🧄
    • 1/2 tsp turmeric powder 🌿
    • Water (as needed) 💧

    For Cooking:

    • 3-4 tbsp oil 🛢️
    • 1 tsp mustard seeds 🌱
    • Curry leaves 🍃
    • 1/2 cup tamarind water 🌊
    • Salt, to taste 🧂

    Method:

    1. Marinate the Prawns:
    • In a parat, mix prawns with turmeric, salt, and red chili paste. Marinate for 20 minutes. ⏳
    2. Fry the Prawns:
    • Heat oil in a pan and fry the marinated prawns for 2-3 minutes. Set aside. 🔥
    3. Prepare the Spice Paste:
    • Dry roast red chilies, coriander seeds, cumin seeds, ajwain, and methi seeds until fragrant. 🌶️✨
    • In a mortar and pestle, combine the roasted spices, grated coconut, chopped onion, garlic, and turmeric. Grind to a smooth paste, adding water as needed. 💪

    4. Cook the Prawns Pulimunchi:
    • In a pan, heat oil. Add mustard seeds and curry leaves. 🌱
    • Add the spice paste and sauté for a couple of minutes. Adjust consistency with water. 💧
    • Add in the fried prawns and tamarind water. Season with salt and simmer for a few minutes. 🍤

    Malabar Parotta 🍞

    Ingredients:

    For the Dough:

    • 2 cups all-purpose flour (maida) 🍚
    • 1 tsp salt 🧂
    • 2 tbsp oil or ghee 🛢️
    • Water (as needed) 💧

    For Layering:

    • Extra oil or ghee (for brushing) 🛢️

    Method:

    1. Prepare the Dough:
    • In a mixing bowl, combine flour and salt. 🍚
    • Add oil or ghee and mix well. Gradually add water and knead to form a soft dough. 💪
    • Cover with a damp cloth and let it rest for at least 30 minutes. ⏳
    2. Divide the Dough:
    • After resting, divide the dough into small balls. ⚽
    3. Roll and Layer:
    • Take one ball and roll it into a thin circle. 🔄
    • Brush with oil or ghee, fold into a pleated shape, and roll into a spiral. 🌀
    • Flatten the spiral gently and let it rest for another 10 minutes. Repeat with remaining balls. ⏳
    4. Cook the Parottas:
    • Heat a tava or non-stick pan over medium heat. 🔥
    • Roll out a rested spiral into a thin disc. Cook on the tava for 1-2 minutes on each side, brushing with oil or ghee until golden brown and flaky. 🍞

    Serving:
    Enjoy this hot Malabar Parottas with Prawns Pulimunchi for a delicious meal! 🍽️

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