Nirvana Odu

Odiani’s nostalgia

about

Hail Lord Jagannath! A foodie, mindfulness coach, and a proud 90s kid who believes that life is best served with a side of nostalgia and a sprinkle of humor. Cooking is my lifelong love affair, where every dish I make is more than just food, it’s a piece of my story, a tradition carried forward, or a memory revived. From traditional recipes I learned growing up to experiments in the kitchen, cooking has been my way of staying grounded and creative mostly inherited by my Dad. Whether it’s doodling, making candles, coaching, gardening, or clicking pictures of my favorite sunset, I’ve never met a creative hobby I didn’t like. If there’s a way to make something beautiful, I’ll find it. Corporate escapee turned writer and coach – someone who’s walked the tightrope of stress and balance, I’ve embraced mindfulness as a way of life. Now, I guide others to find their calm, connect with themselves, and rediscover joy in the chaos of life. I grew up in a home where food wasn’t just sustenance—it was an experience. Summers were for juicy mangoes, monsoons called for crispy pakoras, and festive feasts were a chaotic yet magical celebration of family and flavors. Every recipe I share comes with its own little slice of nostalgia and a story that’s often as warm as the dish itself. Cooking, much like mindfulness, has taught me to savor the present moment. Whether it’s the soothing rhythm of chopping vegetables or the meditative focus of kneading dough, food has a way of anchoring me to what matters most. It’s this blend of mindfulness and flavor that I bring into my coaching and my stories. This blog is my little corner of the world where stories meet spices, mindfulness meets maggi, and nostalgia meets the next big meal. So, let’s cook, reminisce, and create moments that nourish not just the body, but the soul too.

Chettinad Eral Varuval (Chettinad Prawn Fry)

April 15, 2020

When you hear “Chettinad,” the first thing that comes to mind is the vibrant, aromatic cuisine of Tamil Nadu. Chettinad cuisine hails from the Nattukotai Chettiars, or Nagarathars, of the Chettinad region in Sivaganga, Tamil Nadu. Known for its bold, spicy flavors, Chettinad cuisine uses freshly ground spices such as fennel seeds, star anise, chillies, and tamarind, creating a delightful burst of taste in every dish.

Let’s dive into the recipe for Chettinad Eral Varuval, a flavorful and aromatic prawn fry with a perfect blend of spices!

Preparation Time:

Total: 30 minutes

Ingredients:

Prawns (500gms) – Cleaned
Salt – As per taste
Turmeric powder – 1/2 tsp
Garam masala – 1 tsp
Oil – 2 tbsp
Ginger garlic paste – 3 tsp
Peppercorns – 1 tbsp
Dry red chillies – 1 tbsp
Cumin – 1 tbsp
Cloves – 2-3
Star anise – 1
Bay leaf – 1
Fennel seeds – 1 tbsp
Curry leaves – 1 sprig

(Optional: Marinate prawns for 1 hour for extra flavor)

Process:

Prep the Prawns:
- Heat a few drops of oil in a pan and shallow fry the prawns with turmeric and salt for about 5 minutes.
- The prawns will release excess water, which will eventually evaporate, leaving the prawns lightly fried.
- Once done, set the prawns aside.
Prepare the Chettinad Masala:
- In a separate pan, dry roast the following spices until aromatic:
  - Peppercorns
  - Red chillies
  - Cumin
  - Cloves
  - Star anise
  - Bay leaf
  - Fennel seeds
- Once roasted, grind them into a fine powder to create the Chettinad masala.
Cook the Prawns:
- Heat oil in a pan and temper curry leaves.
- Add ginger garlic paste and sauté until the raw smell fades.
- Add the shallow-fried prawns to the pan along with the freshly ground Chettinad masala.
- Sauté for a few minutes. Be careful not to overcook the prawns, as they can turn chewy.
- If the mixture starts to burn, add a little water to prevent it from sticking.
Final Steps:
- Once the prawns are cooked and coated in the aromatic Chettinad spices, transfer them to a plate and switch off the stove.

Serve and Enjoy!

Your Chettinad Eral Varuval is now ready! Serve it hot with rice or roti, and enjoy the burst of flavors that Chettinad cuisine is famous for.

This recipe is an amazing way to experience the bold and flavorful essence of Tamil Nadu’s Chettinad cuisine in your own kitchen!

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