Chettinadu Iral Iguru (Chettinad Prawn Iguru)

Chettinad Prawn Iguru


A dish that would force you to lick your fingers
Source. Chef Dhamu

Deveined Prawns – 1/2 kg.
Chopped onion – 250 gm.
Chopped tomato – 250 gm.
Turmeric powder (manjal thool) – 1/2 teaspoon
Coriander powder (daniya thool) – 3 teaspoons
Chilli powder (Milaga thool) – 2 teaspoons
Curry leaves (Karuvepillai) – 2 Sprigs
Saunf (Sombu) – 1 teaspoon
Red chillies (Kanja molaga) – 3 nos.
Coconut – 1/2 no.
Coriander leaves (Kothamalli) – 1/2 bunch
Tamarind – 1 gooseberry size
Ginger garlic paste – 1 teaspoon
Oil – 3 tablespoons
Salt – As desired


1. Heat oil in a pan and add saunf and curry leaves. When saunf sizzles, add the chopped onion and fry till it becomes transparent.

Chettinadu Iral IguruChettinadu Iral Iguru

2. Now, add ginger garlic paste and fry until its raw smell goes off. Then, add the chopped tomato pieces, and fry well until the onion, ginger garlic paste, and tomato blend well.

Chettinadu Iral IguruChettinad Prawn Iguru


Chettinad Prawn Iguru


3. Now, add turmeric powder, chilli powder, coriander powder, and little water. Then, add prawns.

Chettinad Prawn IguruChettinad Prawn Iguru

4. Fry for 2 minutes and add ground coconut paste, seedless red chillies, and salt. Boil for 4 minutes and then add tamarind paste and coriander leaves. Again boil for 2-3 minutes and bring the pan down.

Chettinad Prawn IguruChettinad Prawn Iguru

Now, Chettinadu Prawn Iguru is ready!


Goes well with Dosa, Idly, Rotis, Chappathis and Rice.


Wash, clean and devein the prawns well.

You can also used boiled prawns.

Maximum cooking time for prawns in 7-8 minutes. If you cook more than 9 minutes, prawns would become rubbery.

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Crab Coconut Masala | Nandu Masala | Crab Fry

Crab Coconut Masala



Preparation Time: 15 minutes
Cooking Time: 40 minutes
Recipe Cuisine: Indian
Recipe Category. Side dish
Recipe Reference. Asaiva Samayal
Makes: 4 nos.


Crab – 1 kg. (5 to 6 nos)
Big onion (Chopped) – 3 nos.
Tomatoes (Chopped) – 3 nos.
Ginger garlic paste (inji poondu vizhudhu) – 2 teaspoons
Coconut milk – 2 cups
Chilli powder – 2 teaspoons
Turmeric powder – 1/2 teaspoon
Curry leaves – 1 sprig
Coriander leaves – 1 sprig
Salt – as desired
Oil – 2 tablespoon

Note. The ingredients shown will vary with the original quantity.


1. Heat oil in a pan and add chopped onions. Fry onions until they turn light brown. Add ginger garlic paste and curry leaves. Cook till the raw smell of ginger garlic paste goes off. Add chopped tomatoes and fry well.

2.  Once the tomatoes turn mushy, add chilli powder, turmeric powder, and salt. Fry for three more minutes.

3. Add two cups of water and let it boil well. Then add two cups of coconut milk and boil well.

4.  Add crab one by one. Cook the crab for two to three minutes on one side, and then turn the crab to cook on the other sides. Do the same for the other crabs also.

5. Turn the crabs often and boil well until the masala thickens well. When the crab has absorbed the curry well and becomes dry, switch off the stove. Garnish with coriander leaves.

Now, Crab Coconut Fry is ready!


  • If the crabs are very big then you can cut them into halves or smaller portions and use them.
  • If the crab has cooked then its shell color would change to orange. This is one of the ways to check if the crab is cooked.

Shrimp Tomato Masala

Prawn Tomato Curry

Shrimp Tomato Masala

A mouth-watering dish!
The onions and tomatoes blend well and result in this mouth-watering dish – Shrimp Tomato Masala. My family’s favorite dish…we love to have this masala along with curd rice and chappathi. Oh…not to forget the fresh curry leaves…it simply adds a fresh flavor to this mouth-watering dish.

Chopped big onions – 2 nos.

Shrimp (Prawn/Iral) – 1lb

Chopped tomatoes – 3 nos.

Ginger garlic paste – 1 to 2 teaspoon

Curry leaves – 1 strand

Cumin powder (Seeraga thool) – 1 to 2 teaspoon

Turmeric powder – 1/2 teaspoon

Chili powder – 2 teaspoons

Coriander powder (Kothamalli thool) – 3 to 4 teaspoons

Slitted green chillies – 3 nos.

Garam masala – 1 teaspoon

Chopped coriander leaves – a handful

Salt – as desired

Oil – as desired


1. Clean the shrimp by cutting off its head and tail. Devein it.

2. In a pan, heat oil. Add onions and ginger garlic paste. Saute till the raw smell goes off.

3. Add green chillies, tomatoes, and curry leaves. Cook till the oil seperates.

4. Add turmeric powder, chili powder, coriander powder, cumin powder, garam masala, and salt. Fry for 4 mins.

5.  Add shrimp. Cook till the water evaporates. Shrimp should blend nicely with the masala. Do not cook for more than 10 mins otherwise shrimp will become rubbery.

6. Garnish the shrimp tomato masala using coriander leaves.

Now, Shrimp Tomato Masala is ready!!!

Serve. RICE VARIETIES Rotis,Parathas & Puris and Rice

Chicken Salna

A perfect dish to have with Kothu Parotta or simple parathas!
My family just love this dish a lot and ask me to make it frequently. I learned this recipe from EnSamayalPakkam Blog.For those days when we don’t eat non-veg, I substitute chicken with potatoes. When I make lot of dishes for my guests, I definitely add this one to my list of recipes. My guests just love this dish a lot. It does not consume a lot of time and energy. Thank you EnSamayalPakkam for sharing this tasty Salna. Definitely, a dish that is very easy to make!


Chicken – 1 lb

Chilli powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon

Lemon juice – a pinch

Salt – as required

Oil – 1 tablespoon

To grind

Fennel seeds (Sombu) – 1 teaspoon

Jeera (Seeragam) – 1 teaspoon

Peppercorns – 1 teaspoon

Red chillies – 4 nos.

For masala

Oil – 2 teaspoons

Chopped onion- 1 no.

Chopped garlic – 5 pods

Chopped ginger – 1/2″

Chopped tomato – 1 no.

Coconut – 1/4 to 1/2 cup

Spicy Chicken Curry


1. Marinade chicken using turmeric powder, chilli powder, lemon juice, and salt for 30 minutes.

2. In a pan, add 2 teaspoons of oil and fry onion, ginger, and garlic until onion becomes transparent. Then, add tomatoes and coconut and fry for 4-5 minutes.

3. Grind the ingredients given under “To Grind”. Then, grind the sauted fried onion-tomato masala along with  “To Grind” ingredients.

4. Heat 1 tablespoon of oil in cooker and fry chicken for 2- 3 mins. Then add all the masalas under “To Grind” and “For Masala”.

5. Add salt. Mix well and pressure cook for 2 whistles. Finally, add corriander leaves.

Now, Chicken Salna is ready!!!

Serve: Hot Rice, Chappathi, Idly, and Parathas.

Coriander Chicken Curry | Malli chicken | Cilantro Chicken Curry

Malli Chicken

A healthy and yummy green curry! I learned this curry from Chef Dhamu. You can have it with rice and also as a sidedish for Dosa, Idly andChappathi. Quite simple and easy to make too.

Preparation Time. 10 minutes
Cook Time. 30 minutes
Recipe Reference.Chef Dhamu
Recipe Cuisine. Indian
Recipe Category. Side dish
Serves. 3


Chicken – 1/2 kg
Coriander leaves – 1 bunch
Onion (chopped )- 2 handful
Green chillies – 2 nos. (You could add more based on your spice level)
Tamarind – 1 small gooseberry size
Ginger garlic paste – 2 teaspoons
Coriander powder (daniya thool) – 3 teaspoons
Fennel seeds (sombu) – 1 teaspoon
Chilli powder (milaga thool) – 2 teaspoons
Curry leaves (karuvepillai) – 2 sprigs
Butter – 3 teaspoons
Salt – as desired

Note. The ingredients shown will vary with the original quantity.


1. In a pan, add butter, fennel seeds (sombu) and coriander leaves. Fry well and grind it in a mixie/blender.

2. Heat butter in a pan, and add fennel seeds (sombu) and curry leaves (karuvepillai). When fennel seeds sizzle, add chopped onions and fry until onions turn light brown.

3. When onions turn light brown, add ginger garlic paste (enji poondu vizhudhu), chicken pieces, and salt. Cook for few minutes (say 4 minutes). Then add green chillies, chilli powder, coriander powder and sprinkle water. Cook for few more minutes (say 5 minutes).

4. Add thick tamarind paste (soak tamarind pulp in a glass of water and extract the juice) followed by ground coriander paste. Once you add coriander paste, boil for 4 to 5 minutes. You can see in the below picture how bright green chicken curry changes to dark green chicken curry.

Now, Coriander Chicken/Malli Chicken is ready!

Serve. Chappathi, Rice, Poori, Jeera Pulao, French Biryani, Basil Rice (Thulasi Sadam), Cucumber Rice, Oats Curd Rice, Peanut Rice, Vendekka Sadham/Lady’s Finger Rice/Bhindi Rice,

Pepper Chicken | Milagu Kozhi Varuval


Preparation Time: 15 minutes
Cooking Time: 20 minutes
Makes: 3 persons
Recipe Category: Side dish
Recipe Cuisine: Indian

Pepper Chicken is a common recipe that is made in most of the households in Tamil Nadu. The recipe is very simple and easy to make. Pepper Chicken is the first non-vegetarian dish that I learned during my initial days of my marriage. Whenever I had guests at home, I would make this recipe confidently as this recipe can never go wrong. It is always a hit in my chicken. My husband also likes this dish so much. I love to have this Pepper Chicken with Cucumber Moru Kootu, and Poondu Rasam (Garlic Rasam). I make Pepper Chicken several times during winter as all of us would get running nose often. When writing an article Simple and Natural Home Remedies For Sore Throat, I learned that pepper provides a temporary relief to cold. Be careful while adding chilli powder and ground pepper as the dish may turn out very spicy. I did not add cloves, bay leaves and other spices as I thought fennel/saunf and cumin seeds will itself add so much flavor. My hubby Gj prefers my dishes to have less masala, but if you like spice and extra flavors, you can always add cloves, cardamom and cinnamon.

Milagu Kozhi Varuval


Chicken – 1/2 kg
Finely chopped onions – 2 nos.
Chopped tomatoes – 2 nos.
Ginger garlic paste – 2 teaspoons
Cumin seeds (jeeragam) – 1 teaspoon
Curry leaves (karuvepillai) – 2 sprigs
Coriander leaves – 1 sprig
Turmeric powder – 1/2 teaspoon
Chilli powder – 1 teaspoon
Coriander powder – 1.5 teaspoon
Salt – as desired
Oil – 2 teaspoons

To Grind

Fennel seeds (sombu) – 3/4 teaspoon
Peppercorns (milagu) –  1.5 teaspoon (add more, if desired)

Note. The ingredients shown will vary with the original quantity.

Milagu Kozhi Varuval



1. In a pan, heat 2 teaspoons of oil and add cumin seeds. When cumin seeds sizzle, add finely chopped onions. When onions turn transparent, add ginger garlic paste.

Milagu Kozhi Varuval

2. Add curry leaves, and fry well till the raw smell of ginger garlic paste goes off. Add chopped tomatoes and fry well till tomatoes become little soft. Then add turmeric powder, chilli powder, and coriander powder, and salt. Stir well.

Milagu Kozhi Varuval

3. Fry well till the raw smell of the powders go off. Add chicken pieces and stir well for a minute.

Milagu Kozhi Varuval

4. Sprinkle very little water (2 tablespoons) and close the lid. Cook until the chicken is cooked. Meantime, grind fennel seeds and peppercorns to a coarse powder.

Milagu Kozhi Varuval

5. When the chicken is cooked, add the ground mixture and stir well for 2 minutes. Finally add coriander leaves.

Milagu Kozhi Varuval
Now, Pepper Chicken is ready!

Serve. I like to have Pepper Chicken with the following dishes:
Spring Onion Moong Dal, Cucumber Moru Kootu, Murungakai Poricha Kuzhambu, Apple Rasam, Pineapple Rasam, Poondu Rasam (Garlic Rasam),Capsicum Sambar, French Biryani, Egg and Soyabean Sprouts Fried Rice, Asparagus And Peas Pulao, Jeera Pulao, Chappathi, Methi Chappathi, Spiced Puris 

Milagu Kozhi Varuval


  • You can add cinnamon, cloves and cardamom just before tempering cumin seeds.
  • It is better to add fresh ground pepper as it will gives a good flavor.

Milagu Kozhi Varuval

Pepper Chicken Gravy

Recipe Source.
Ms. Amudha Ramesh (The Hindu)

Pepper Chicken Gravy is a sure cure for cold, cough and body ache.


Chicken – 250 gm

Small onions – 10 to 12 nos.

Curry leaves (karuvepillai) – 1 sprig

Mustard seeds (kadugu) – 1/2 teaspoon

Cloves (crambu) – 2 nos.

Cinnamon (lavangam) – 2 small nos.

Curry masala powder – 1 teaspoon (if not use garam masala powder)

Salt – as required

Oil – 2 teaspoons

For the Marinade

Pepper corns (milagu) – 3 teaspoons

Red chilli – 2 nos.

Coriander powder (daniya thool) – 2 teaspoons

Cumin seeds (seeragam) – 1 teaspoon

Garlic (poondu) – 8 cloves



1. In a mixie/blender, add garlic pods, red chilli, cumin seeds, pepper corns and coriander powder. Make a fine paste by adding little water. Marinate the washed chicken in this paste with salt for one hour.

2. Pressure cook the marinated chicken with required water (say 2.5 glasses of water) for one whistle.

3. Heat oil in a separate pan, and sputter the mustard seeds. Add curry leaves, cloves and cinnamon, followed by finely sliced small onions and sauté till golden brown.

4. Add curry masala powder (or garam masala powder) and pour over the chicken gravy. Add salt as required. Close with the lid and simmer, stirring in between till the gravy is thick enough.

Now, Pepper Chicken Gravy is ready!

  • If you want a thicker gravy like the picture below, then keep cooking the gravy until your desired consistency is reached.
  • If you want to make a fry, allow the gravy to cook till the water drains.

Serve. With rice, rotis and dosa.