vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Pacchi Royyala Chintha Chiguru

Pacchi Royyala Chintha Chiguru
Bagara Baingan

Bagara Baingan

Bagara baingan The hit curry of the party with Biryani, eggplant curry baingan ka Salan i...

LAUKI AND RIDGE GOURD KHADI

Lauki And Ridge Gourd Khadi

The lauki curry along with ridge gourd is made with yogurt based stews or curries. ...

EGGPLANT AND POPPYSEED FRY

Eggplant And Poppyseed Fry

An exotic Andhra style rich celebration dish with smooth, warm and rich flavors. No onion...

Eggplant with Sesame Seeds

Eggplant With Sesame Seeds

Eggplant and sesame seeds is a wonderful dish made with a long-sized variety of eggplant ...

BOILED YAM FRY

Boiled Yam Fry

Boiled elephant yam steaks dusted with Indian spices and grilled till crispy. ...

PANEER BHURJI

Paneer Bhurji

Paneer Bhurji is a mildly spiced side dish with a medley of bell pepper, tomato and panee...

Pacchi Royyala Chintha Chiguru Recipe, How To Make Pacchi Royyala Chintha Chiguru Recipe

This is a spicy curry which is best eaten with rice, this is made with prawns cooked with tender tamarind leaves and spices.

About Recipe

How to make Pacchi Royyala Chintha Chiguru

(59 ratings)
0 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Pacchi Royyala Chintha Chiguru
Author : Vahchef
Main Ingredient : prawn
Servings : 2 persons
Published date : November 24, 2016


Ingredients used in Pacchi Royyala Chintha Chiguru
• Prawns - 500 grams.
• Tender tamarind leaves (chinta chiguru) - 500 grams.
• Oil - 100 grams.
• Chopped onions - 3 numbers.
• Chopped green chilies - 5 numbers.
• Ginger garlic paste - 1 tea spoon.
• Red chili powder - half tea spoon.
• Salt - to taste.
• Turmeric powder - half tea spoon.
• Chopped coriander chopped - 1 bunch.
• Garam masala powder - 1 tea spoon.
Method:
  • Firstly peel out the prawns and clean them in water to keep it aside.
  • Then heat oil in a pan and add onions, green chilies then saute them for some time.
  • Then add prawns, ginger garlic paste and cook it on slow flame for some time.
  • After that add salt, turmeric powder then cook again.
  • Now add water and let it boil for some time.
  • Once the prawns are cooked, add mashed tender tamarind leaves and cook on slow flame.
  • Once the curry becomes dry, add garam masala powder, chopped coriander leaves and mix it well.

Pacchi Royyala Chintha Chiguru is ready to serve with rice.






Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter