Wednesday, November 08, 2006

Chintakaya Pachiroyyalu


Onion - 1 no.

grind onions coarsely and squeeze water out of it, keep aside.

Chintakayalu (frozen or fresh) - 1/4 th kg

wash them in warm water, cut in half remove skin and squeeze the pulp to remove the seeds, discard seeds.

Green Chillies - 6 no

grind green chillies and chintakayalu in to coarse paste and mix it up with grinded onion paste.

Pachi royyalu/ Prawns - 1/2 kg

first prepare prawns by adding pinch of salt, 1/4 th tsp turmeric, leave it aside for 10 mins, discard the water that comes out of prawns and cook it in kadahi with out adding oil, add 1/2 cup water and cook.

Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Kashmiri chilli powder - 1 tsp

Oil - 5 tbsp
Water - 1 glass


1) Heat oil in a non-stick Kadhai on medium heat, when it is hot add cooked prawns and fry for few secs. To this add above mixed paste and fry well.

2) Add turmeric and chilli powders, fry again. Add salt and water, bring it to boil, simmer for 10 mins or cook until it comes together add coriander leaves cook again and Serve.

Serve with Plain White Rice and Yoghurt on side.


Chintakayalu = Young Tamarind ( I used frozen pack, these can be found in chinese supermarket.)

Royyalu = Prawns (I use black coloured prawns they are much tastier than the red ones.)

© 2006 by Rajani Rayudu

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