Chettinad Style Prawn Sukka With Ragi Mudde Recipe

About this recipe

An authentic Chettinad dish featuring tender prawns stir-fried in a spicy masala blend, paired with nutritious ragi mudde (finger millet balls) for a wholesome and flavorful dinner.

Ingredients

• 500 g Prawns
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 500 Gms Organic Sprouted Ragi Flour
• - Shallots
• 20G Curry Leaves
• 250g Garlic
• 250g Ginger
• - Red Chilli
• 100 g Coriander Powder
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil

Instructions

1. Step 1: Heat 2 tablespoons of sesame oil in a pan on medium heat. Add fennel seeds, dry red chilies, and curry leaves. Saute until aromatic.
2. Step 2: Add the chopped shallots, minced garlic, and grated ginger. Stir-fry until the shallots turn golden brown.
3. Step 3: Add turmeric powder, coriander powder, and crushed black peppercorns. Stir for 30 seconds to bloom the spices.
4. Step 4: Add the cleaned prawns and salt. Stir-fry for 5-6 minutes until the prawns are cooked through and absorb the spices. Turn off the heat and set aside.
5. Step 5: To make ragi mudde, boil 300 ml of water in a rice cooker. Slowly add ragi flour, whisking continuously to avoid lumps.
6. Step 6: Switch to a spatula and stir the mixture vigorously until it forms a smooth dough. Wet your hands and shape the dough into 2 medium-sized balls.
7. Step 7: Serve the Chettinad prawn sukka alongside warm ragi mudde. Pair with a side of yogurt or spicy chutney if desired.