Description
The very common saying we are saying it again that An Indian meal, no matter how elaborate and luxurious it is, stays incomplete without a pickle by the side. out of worldly cuisines perhaps only in Indian cuisine that pickles are so diverse in preparation, spicy, aromatic and flavours with a wide range of base ingredients. Seafood pickles are extremely common in South India, especially in Andhra Pradesh owing to the state’s enviable coastline. Sitara Foods Chitti Royyala Pachadi / Small prawn pickle is inspired by the flavours of Andhra & Telangana. it is spicy but sour, masalamatic and full of aroma spices that make you carve for more. A complex myriad of flavours in every spoonful that makes your meal more delightful & delicious one. It is a little difficult to make small prawns or shrimp pickle as cleaning and deveining of small prawns is difficult and at the same time the price of chinna royyalu is very high but at Sitara we make this at ease keeping our customer priority in mind are used to make this pickle generally. This sea food pickle is made by marinating prawns first, deep fried and then tossed through the pickling mixture which is a fiery concoction of red chilli, aromatics, curry leaves, lemon juice and stone grounded spices like fenugreek, mustard and masalas. Small prawns pickle always develop flavour over days and it is best to store royyala pachadi one too for a few days in your refrigerator before enjoying it. Prawns pickle can be a condiment, and supposedly to be enjoyed in small quantities along with the main meal or can be a biryani kind of a meal if the entire meal can be made into rice mixed with Sitara Foods prawns pickle. You tried to have a little so hard but will fail miserably in this regard as this prawn pickle was so delicious that it became more of a main dish than the condiment. All I needed was a bowl of hot rice or any base food like chapathi, roti or dosa.
Ingredients
Freshly caught & deveined small sized prawns, salt, turmeric powder, red chilli powder, coriander seeds, jeera, cloves, poppy seeds, cinnamon stick, cardomom, star anise, lemon, oil, ginger garlic paste, mustard seeds, curry leaves, garlic.
