Tag Archives: eral

Fiery Dried Prawns Sambal


Adventures is what most of us like to do, but when it comes to food adventure – #foodventure, as a food blogger I like it to the core. Now I can hear all your mind voice that I am going to share my #foodventure – a great platform for everyone and a boon for the one who gets the opportunity to be featured and dine with Michelin Star Chef. Vikas Khanna and Food Connossieur. Vir Sanghvi.

This is my 4th #foodventure – UNCOMMON FOOD. When it comes to uncommon food, what would I prefer being born and brought up in Tuticorin (south Tamil Nadu), coastal area familiar for fish, salt and port. Yes, it’s going to be a seafood, thought of trying maasi (Maldives Dry fish) but I am out of stock at home (Bangalore), so thought of trying Dried Prawns which I use to get every time I visit my hometown or my mom gets whenever she comes to visit me.

When it comes to UNCOMMON FOOD – I googled and found out countable recipes with this dried prawns, but I decided to try something different from all these. There stuck the idea for Sambal – a typical hot sauce made from a mixture of variety of chili as a primary ingredient and the other as secondary ingredients which I had in Malaysia.

As a result here comes my Fiery Dried Prawns Sambal – I was little worried when I start preparing whether the kids would like because of the chilies. But my kids liked it to the core, I made a sandwich for them, I and my hubby had it with Dosa. But my kids liked it a lot and also tired it with dosa. My daughter told, “This being a perfect non-veg substitute for idly chili powder”, happy to hear it. Let me share the recipe…


  • Dried Prawns – ¾ cup
  • Pearl onions – ¼ kg
  • Garlic – 8 cloves
  • Red chilies – 12 nos
  • Vinegar – 1 ½ tsp
  • Coconut oil – 3 tbsp.
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ½ tsp
  • Curry leaves – a sprig
  • Salt to taste


  • Soak the dried prawns in a bowl of water for 15 mins (there may be sand particles in the prawns), take out the prawns and pour the water (you can see the sand particles deposited in the bottom).
  • Soak the red chilies in water for 15 mins, drain the water and keep it aside.
  • Peel the onions and garlic. Keep it aside.
  • Heat a tsp of coconut oil in a pan, add in the onions, garlic and cook until they turn golden brown. Transfer it to a plate.
  • Add in the dried prawns along with a tsp of oil and cook for 3 mins. Transfer it to the onions plate and wait until it comes to the room temperature.
  • Take all the together along with the red chilies and grind to a fine paste by adding ¼ cup of water and 2 tsp of oil.
  • Heat the leftover oil in the pan, add in the mustard, split black gram and curry leaves. Wait until they crackle.
  • Pour in the grounded paste to the tawa and pour in the vinegar, add salt if required.
  • Cook on medium flame by stirring continuously, else it would be burnt.
  • Cook until the colour of the sambal changes to dark red or until the oil separates and gets along the sides and top of the sambal.
  • Transfer it to a bowl.

Serve hot. This goes out well with idly, dosa, chapathi for breakfast or dinner and with steamed rice and a dollop of sesame oil or with any variety rice for lunch.

Note: You can also prepare this in large quantity, bring it to room temperature and refrigerate them in an air tight container for almost a month. Don’t reduce the amount of oil, the right amount of oil brings out the right color, texture and flavor.

For more seafood recipes, click here and more chutney recipes click here.

Shared my #foodventure about UNCOMMON FOOD, why wait share your #foodventure to get featured with celebrities conducted by Axis Bank Dining Delights.

Want to know about the #foodventure in details, click here.


Goat Spleen Stir-Fry / Manneral Vathakkal


Goat Spleen so called as Manneral or suvarvoti (suvar means wall, voti means sticking, when you throw on wall it sticks to the wall so the name: P ) in tamil, is prepared commonly among Tamilians, because of its health benefits. This Manneral boosts energy, helps in increasing the hemoglobin content and so my mom use to prepare this very often.

During childhood, my mom force to have this because of tis health benefits, but now I am ok with it. This dish tastes good, and the texture – Manneral has a little chewy texture, but melts in mouth (depends on the time spend for cooking). Let us move on to the recipe…

Goat Spleen Stir-Fry / Manneral Vathakkal

Goat Spleen Stir-Fry / Manneral Vathakkal


  • Manneral / Suvarroti / Goat Spleen – 2 nos
  • Cumin seeds – ¼ tsp
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Cumin powder – 1 tsp
  • Pepper powder – ¾ tsp
  • Chili powder – ¼ tsp
  • Small / Pearl Onions – 30 nos
  • Salt to taste
  • Oil – 2 tbsp.


  • Peel and chop the onions to fine pieces.
  • Clean and roughly chop the spleen/manneral roughly into small pieces (be sure the pieces should be small, so that it will easy to eat for kids and will be cooked soon).
  • Heat oil in a kadai, add in mustard seeds, cumin seeds and curry leaves, wait until they crackle.
  • Add in the onions and cook until they turn golden brown.
  • Add in the spleen/manneral pieces and sprinkle all the spice powders along with the required quantity of salt.
  • Cover and cook in medium flame for few mins, continue stirring once in every 5 mins.
  • Remove the lid, when cooked and transfer it to a bowl and cover with the lid, so that the aroma does not escape.

Serve hot. Goes out well with steamed rice and any curry or with steamed rice and any other stir-fry.

Do check out my other Mutton/Lamb recipe in this link: https://madraasi.com/main-course/non-vegetarian/lamb-mutton/

Note: Do use small/pearl onions since it adds more taste, flavor and additional health benefits for the dish. When you don’t have small/pearl onions, you can substitute it with big onions. Do not over cook, because it would turn chewy and hard.

Review – Snack Shop


Today I am going to share you all about a snack shop near to my hometown, which has fantastic flavors, delectable taste, well-textured snack, also not to miss this too many varieties of both sweets and savories. Usually the village, “ERAL” is famous for its KARASEV, but here we get all the southern Indian’s snack items.

There are few shops in the village, but we buy from a particular shop T.Thangapandian Mittai Kadai, also this shop is very easy to find because of the location. This shop is located on the Highway from Tuticorin to Madurai, at Keela Eral.

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Right from my childhood, we use get snacks from this village. Since our family is from business background, our family members use to travel out of the town at least once in a week, so on the way back to our hometown they use to buy snacks from this shop.

Not only from my childhood, even now whenever we are to our hometown we use to buy all the varieties of snacks includes both sweet and savory from this shop. We do not get in small quantity; we use to purchase it for a month, as they prepare all the snacks by themselves these savories stay fresh for almost two months when stored in an airtight container and not miss the sweets they too stay fresh when refrigerated for a week.

My son munches that KARASEV every now and then, also once when starts our journey towards Bangalore from Tuticorin, my kids remind their dad that we need to buy snacks from the snacks shop.

I love list few varieties of savories – KARASEV, OMAPODI, KARABOONDHI, MIXTURE, MURUKKU and so on and few varieties of sweets – SWEET BOONDHI, ADHIRASAM, CHILLUKARUPATTI, SEENI MITTAI, KARUPATTI MITTAI, JANGIRI, HALWA, LADDU, KADALAI MITTAI and so on. These are our favorites, which are must in our list.

Not only in that place, but they distribute their snacks across few states, I have heard they distribute to Bangalore. So guys when we get to come through the Tuticorin-Madurai, never miss this shop.

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