PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

 

    Prawn Masala or simply, Eral/Iral Masala is a typical South Indian Style spicy gravy prepared with Prawns/Shrimps and freshly ground Masala. Very few ingredients, simple spices and above all, it is a quick fix recipe. This South Indian style spicy Eral Masala has very few spices but comes with bold flavours. This is one recipe I had jotted down from Chef Damu's Cooking show years back. The local spices added into this recipe enhances the overall flavour and taste of this Prawn Curry.

 

    The spices are pretty similar to the ones in most of the curries but vary a bit here & there. But a small variance makes a huge difference in a curry. And this Prawn Masala/Eral Masala is an amazing example for the same. A simple addition of Fennel & freshly ground Masala gives a whole lot of flavour to this Prawn Recipe. The secret behind this flavour-filled Prawn Masala is perfectly sauteeing the ground Masala on a low flame & slow cooking. Slow cooking makes the Masala aromatic, well cooked and also enhances the overall taste, helping the Masalas to get well infused into the Prawns/Shrimps. 

     

    Once you get the Prawns cleaned this Prawn Masala can be incorporated within 20-30 Minutes. A simple and easy to cook Prawn recipe. One main factor, we have to consider while cooking Prawn is to maintain the texture. It should turn out to be soft and succulent once cooked and not chewy or rubbery. So the trick is to cook the Prawns quickly. Longer you cook the Prawns/Shrimps they turn out to be chewy. So, add the Prawns/Shrimps only after the Masala is well sauteed & wait until oil separates from the mix. Make sure the raw flavour has gone before adding the Prawns. Prawn Masala/Eral Masala goes well with both Roti & Rice. This Spicy South Indian Style Prawn recipe is so quick to make that you can easily sneak it into your Party Menu.

 

 

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 Cuisine - Tamilnadu, South India

 Course - Side Dish

 Spice Level - Medium - High

 Difficulty - Medium

 Serves - 3-4

 Author - SM

 

 Preparation Time - 30-45 Minutes

 Cooking Time - 20-30 Minutes

 

 

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HOW TO COOK PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

PRAWN MASALA - SPICY SOUTH INDIAN ERAL MASALA

INGREDIENTS:

 

For Prawn Masala:

 

Prawns/Shrimps - 1 Kg

Onion - 1 No.

Ginger Garlic Paste - 2 Tspn

Oil - 2 Tbspn

Fennel Seeds - 1/2 Tspn

Curry Leaves - 2 Sprigs

Tamarind - a lime size

Salt - To Taste

To Grind:

 

Onion - 2 Nos.

Garlic - 10-12 Cloves

Turmeric - 1/2 Tspn

Dry Red Chillies - 8-10 Nos.

Coriander Powder - 2 Tbspn

Peppercorns - 1 Tspn

Cumin Seeds - 1/2 Tspn

To Garnish:

 

Coriander leaves - few

METHOD:

 

For Prawn Masala:

 

• De-shell & De-vein the Prawns, clean and wash them well and keep it aside. 
• Grind the ingredients mentioned under "To Grind" into a fine paste and leave it aside.
• Soak Tamarind in water for a few minutes and extract tamarind juice out of it.
• Heat oil in a deep wok, splutter Fennel Seeds & Curry Leaves on a very low flame.
• Add finely chopped Onions and saute until onions turn translucent.
• Add Ginger Garlic paste and saute until aromatic.
• Pour in the ground paste and give a quick stir.
• Cook this on a low flame for about 15-20 minutes or until the raw flavour goes, and oil separates from the mix.
• Add Prawns into the Masala along with a dash of Salt, and mix well.
• Prawns tend to ooze out water. So add water only if you find the Masala mix to be dry.
• Cover and cook for about 5-7 minutes on a medium-low flame.
• Once the Prawns get cooked, pour in the Tamarind extract and cook for another 3-5 minutes on a low flame.
• Adjust the consistency of the Prawns Masala to suit your preference.
• Switch off the flame and garnish Prawns Masala with finely chopped Coriander Leaves.
• Serve Spicy South Indian Prawn/Eral Masala hot along with Rice or Chapati.

NOTES:

 

• Adjust the number of Dry Red Chillies and Peppercorns to suit your spice level.
• Adding Tamarind extract is purely optional.
• Saute the Masala on a low flame until the raw flavour goes before adding Prawns into it.
• Do not over cook the Prawns, which will make the texture chewy & rubbery.
  

 

Close-up of Chicken Idiyappam Biriyani on a banana leaf

Idiyappam Biryani: Turn Leftovers into a Royal Meal (Quick String Hopper Recipe)

South Indian Chicken Biriyani with a Twist!

    Idiyappam Biriyani, or String Hopper Biriyani, is where two South Indian favourites come together in one irresistible plate — delicate rice noodles meet spiced chicken masala! A quick-fix version of Biriyani, this recipe is perfect for turning leftover idiyappams into a royal meal. Whether for breakfast, lunch, or dinner, this dish is a celebration in itself — comforting, aromatic, and loaded with nostalgic South Indian vibes.

If you love Biriyani, you must try this fusion!

Don't have leftover Idiyappam? Learn How to Make Soft, Fluffy Idiyappam (String Hoppers) from Scratch!

The South Indian Twist: Ultimate Idiyappam Biryani That Fussy Eaters Devour

    The smell of Biriyani alone can turn any day into a celebration. Back home, no weekend was complete without the scent of ghee and spices wafting through the house. I first made this Idiyappam Chicken Biriyani when my kids came back from India raving about it — they’d tried it at a friend’s place and insisted I recreate it.

    Now, they aren’t big fans of Idiyappam, but this version? They devoured it. That’s when I knew — this one’s a keeper.

Why You’ll Love This Recipe

• Quick to Make: Ideal for when you’ve got leftover or store-bought idiyappams.

• Packed with Flavour: Ghee, mint, coriander, and tender chicken — enough said!

• Comfort Food with a Twist: The familiar Biriyani flavour but softer, lighter and beautifully aromatic.

• One-Pot Wonder: Everything blends together in one pan — perfect for busy days.

• Family Favourite: Even the fussy eaters won’t say no!

This Idiyappam Chicken Biriyani is a clever South Indian fusion recipe — a perfect leftover Idiyappam idea when you crave a quick Biriyani without rice.

   

 

Idiyappam Biriyani Recipe Overview:

• Cuisine - South Indian (Tamil Nadu)
•  Course - Main
  
•  Spice Level - Medium
•  Difficulty - Medium
•  Serves - 3–4
•  Author - SM @ Essence of Life - Food

 

Time Estimate:

• Preparation Time - 25 – 30 Minutes
• Cooking Time - 30 – 45 Minutes

Craving More Biryani Grandeur? If you loved this quick, flavorful twist, explore a Complete Biryani Collection in Essence of Life - Food, featuring the rich, traditional  Biriyani and more unforgettable weekend feasts!

   

String Hopper Biryani with Chicken Curry side

Ingredients for Idiyappam Chicken Biryani

 

To Cook Chicken:

• 1/2 Kg Chicken
• 1/2 Teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder 
• 1/2 Teaspoon Garam Masala 
• Salt to Taste
• 1/2 Cup Water

 

Whole Spices:

• 2 Sticks Cinnamon(1" piece) 
• 5–6 Cloves
• 5–6 Cardamom 
• 1 Teaspoon Fennel Seeds 
• 1 Bay Leaf 

 

For Idiyappam Biriyani:

• 4 cups Idiyappam shredded (cold or leftover works best)
• 1 Big Onion (finely chopped)
• 4-5 Green Chillies
• 1 Tablespoon Ginger
• 6–7 Cloves of Garlic
• 1 Big Tomato (chopped)
• 1/2 Teaspoon Turmeric Powder
• 2–3 Teaspoon Lemon Juice
• A handful of Coriander Leaves
• A handful of Mint Leaves
• 2 Tablespoons Ghee / Clarified Butter
• 2 Tablespoons Oil
• Salt to Taste

 

Full spread of the Idiyappam Biriyani meal

 

Method : Step-by-Step Cooking Instructions

Step 1: Preparing the Idiyappam

 

Step 2: Cooking the Chicken

Step 3: Preparing the Biriyani Base

Step 4: Combining It All - the Idiyappam Biriyani

Pro Tips & Notes

Storage Suggestion

❓ FAQs

Q: Can I make this Biriyani vegetarian?

Q: Can I use store-bought Idiyappam?

• Yes, they work great — just ensure they’re not over-steamed or soggy.

Q: Can I make this Idiyappam Biriyani with Vermicelli/Semiya?

• Yes, absolutely! Just cook the vermicelli as per the packet instructions and drain well. You can follow the same masala and layering process. It turns out equally delicious — a lighter, quicker version of the traditional Idiyappam Biriyani.

Q: Can I use Rice Noodles instead of Idiyappam?

• Yes! I often make this same recipe — and even my Lemon Sevai — using rice noodles. They soak up the masala beautifully and give a lovely chewy texture. Perfect when you’re out of Idiyappam or just want to try something different.

Q: Can I skip the whole spices?

• You can, but you’ll lose that signature biryani fragrance.

Q: Is this a traditional dish?

• It’s a modern twist inspired by traditional Tamil flavours — comfort food meets creativity!

Recipes You Might Like

    If you enjoyed this Idiyappam Biriyani, here are a few more comforting South Indian dishes you’ll love — each with its own story, spice, and soul

• Kappa Biriyani (Tapioca Biriyani) – A Kerala favourite made with mashed tapioca and spiced meat. Rustic, hearty, and pure nostalgia on a plate.
• Kothu Idiyappam – Think of it as Idiyappam’s wilder cousin — chopped, tossed, and bursting with flavours! (Coming soon!)
• Lemon Sevai / Lemon Idiyappam – A quick, tangy twist to the traditional string hoppers. Perfect for busy mornings or light dinners.
•  Mutton Biriyani – My Style – My signature take on the royal biriyani — slow-cooked, aromatic, and indulgently rich.

Fluffy texture of the String Hopper Biryani

GARLIC MILK - LASHUNA KSHEERAPAKA

     Garlic Milk/Lashuna Ksheerapaka - is going to be the first guest post in Essence of Life - Food, written by my Cousin Dr. P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), who is an Ayurvedic Physician. While talking to her for Medical assistance related to Blood Pressure & High Cholesterol, she suggested a few home remedies with her expertise in the field along with medications. And one was this Garlic Milk. Reading about the benefits and as informed by Ammu(Dr. Ranjima), about the same, I was overwhelmed and wanted to write about it in my blog. I placed a request with her, and she was happy to write about Garlic Milk for Essence of Life - Food. She has also suggested to me that we could write about some commonly followed home remedies in future.  

 

    I am glad and overwhelmed to come up with such posts. Specifically, collecting & writing about some home remedies commonly followed in Indian households, was one basic idea when I started my blog. Also, I had a label marked Home remedies especially, for it from day one. 

A sign of a cold or flu or indigestion or dysentery, the first thing I do is to go for a home remedy before visiting a Doctor. During all these years, I was always sceptical writing about it in my blog. I wanted a trustworthy source, equally vouched by an expert. So, now I think the idea is taking its complete form with the help and expertise of Dr. Ranjima.

 

    But be sure about what you are doing and follow the Home Remedies from trusted sources. 

 

 Follow it, only if it suits you.

 

    And here goes the first Guest Post, a home remedy taken from CHARAKA CHIKITSA - Garlic Milk/Lashuna Ksheerapaka. And once again, Thanks Ammu for the effort and a wonderful writeup.

Lashuna Ksheerapaka – Garlic Milk for Health

 

    Garlic Milk is considered as a highly useful remedy in Ayurveda. It is highly effective & treats multiple conditions of the body. This recipe is taken from Charaka Samhita Chikitsa Sthana 5th chapter 94- 95th sloka.

 

    Garlic is a potent herb used widely in Ayurveda. It is called Lashuna or Rasona in Ayurveda. It contains five among the six tastes, as we know as Arusuvai (Six Tastes - Sweet, Sour, Salty, Bitter, Pungent and Astringent). It is devoid of sour taste( amla rasa). 

 

GARLIC

 

 

    There is an interesting story behind Garlic – When the Devas and Asuras churned the Milky Ocean (Samudra Manthana), the Kalash of Amrita (nectar) was drunk by Rahu who was one among the Asuras. The Devas complained about it to Lord Vishnu and he at once chopped off Rahu's head before the nectar entered his body. According to Hindu mythology, it is believed that the nectar fell along with the blood of Rahu on Earth grew as Garlic.

 

    Though it has qualities of nectar, it also possesses the qualities of Asura blood, So it is avoided by people who follow a peaceful and serene lifestyle & avoided during fasting. Those who take garlic as food or medicine acts as prevention to Vata vyadhis, diseases related to bones, excess fat, worm infestations and digestive disorders due to the presence of qualities of nectar.

 

To read about the HEALTH BENEFITS OF GARLIC, Click here...

 

Recipe Type - Home Remedy
Difficulty - Easy
Serves -  2
Author - Dr.P.R. Ranjima(Mrityunjaya Ayurveda Clinic, Coimbatore), Ayurvedic Physician

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes 

 

For more HOME REMEDIES, Click here...

 

HOW TO MAKE GARLIC MILK

GARLIC MILK - LASHUNA KSHEERAPAKA

    There are various forms of medicine preparations explained in Ayurveda like Lehya, Taila, Kashaya etc. One such preparation where medicines are boiled with milk is called as Ksheerapaka (which literally means cooking in Milk).

 

This recipe can be prepared easily & can be used as a home remedy for various conditions.

 

INGREDIENTS: 

 

Garlic Pods – 1 part(10 Gms)

Milk – 4 parts (40 ml)

Water – 4 parts (40 ml)

Method of Preparation:

• Remove the husk from the garlic pods. 
• Pound them well to make a paste.
• Take the milk & water in a vessel, add the pound garlic pods into it.
• Boil this mixture on a low flame, stirring continuously, until the milk gets reduced to half(40 ml).
• Strain it.

Dosage:

• Divide the quantity into two parts and have it twice a day after food.
• Suitable Dosage: Approximately 10- 50ml for adults.

Benefits of Garlic Milk:

As per Charaka Samhita, it cures

 

• Vata gulma(Abdominal lumps), 
• Udavarta(Belching), 
• Gridhrasi(Sciatica), 
• Vishama jwara(Fever), 
• Hridroga(Heart Disease), 
• Vidradhi(Abscess), 
• Shotha(Edema)

 

    Garlic Milk remedy does not cause bad breath.  The fat and water-soluble active principles are transferred, into the milk. Milk with its coolant nature reduces the hotness and pungency of raw garlic pods. Those who cannot tolerate the taste of garlic, this is the best way to reap the benefits of garlic.  The pungent nature of garlic widens the narrow blood vessels, thus improving good blood flow not only in the heart but also in legs and brain. It prevents diseases due to circulatory problems.
 

Also, Garlic Milk help to,

 

• Reduce bad cholesterol,
• Keep heart healthy,
• Relieve for digestive troubles, 
• Relieve bloating & constipation,
• Reduce back pain and inflammation related to sciatica or spinal disc issues.

Precautions:

• Avoid drinking alcohol and smoking.
• Do not take too much of salty and sour foods.
• Avoid too much exposure to sunlight.
• Reduce stress and anger.

 

*Persons with excess heat, mouth ulcers, & who has burning sensation in eyes and during urination, should consult an Ayurvedic physician before taking the garlic milk.

 

 ______________________________________________________________________

DISCLAIMER:

Please remember these treatments options are only meant as guidelines and in no way replace the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician, homeopath, naturopath, or herbalist for professional advice in any matter related to your health. This article is for information purposes only.