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Published On: 24 Nov 2005
for more details, click the name of the ingredient
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Chilli Powder
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
Marinate prawns with ginger-garlic paste, masala powder, chilly powder, turmeric powder and a bit of vinegar and keep this mix in the fridge for4-5 hours.
:- Its good if u can keep it for some more time.
Saute onions in a pan and when its colour starts changing, add dried tomato pieces.
Add the prawns mix and remember not to add water.
Cook well by closing the lid.
When its fully cooked, add grated coconut before the whole of water gets dried up.
Cook again for 10 minutes.
Fry curry leaves in oil and dress the prawns with some lemon and fried curry leaves.
:- Serve with rice and curd.
i would like to know the amount of grated coconut to be added?
My wife tried this recipe to be served around 30 people in my office and many came back congradulating the excellent food. Many wanted to know the recipe of the same.
Thanks for sharing this excellent recipe.
Tampa, Florida, USA.
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