This recipe is a traditional spicy and tangy dish from the Tulunadu region, known for its bold flavors of tamarind (Puli) and chili (Munchi).
Ingredients
Main
Prawns: 500g – 750g (cleaned and deveined)
Turmeric Powder: 1 tsp
Salt: Approx. 2.5 tsp (adjust to taste)
Coconut Oil: 80ml (for authentic flavor)
For Roasting & Grinding (Masala)
Dried Red Chilies: Approx. 20 (Byadagi variety for deep red color)
Coriander Seeds: 1 tbsp
Cumin Seeds: 1 tsp
Mustard Seeds: 1/2 tsp
Fenugreek Seeds (Methi): 1/4 tsp
Black Peppercorns: 1/2 tsp
Ajwain (Carom Seeds): 1 tsp (add at the very end of roasting)
Tamarind: 2 tbsp (large lemon-sized ball)
Onion: 1 medium (chopped)
Garlic: 4-5 cloves
Ginger: 1/2 inch piece
For Tempering (Oggarane)
Mustard Seeds: 1/2 tsp
Garlic: 4-5 cloves (crushed)
Onion: 1 small (finely sliced)
Green Chilies: 3-4 (slit lengthwise)
Ginger: 1/2 inch (julienned)
Curry Leaves: 1-2 sprigs
Cooking Steps
1. Preparing the Masala
Heat a small amount of coconut oil in a pan.
Add mustard seeds, garlic, and onions. Sauté until slightly soft.
Add the red chilies, fenugreek, peppercorns, coriander seeds, and cumin. Roast until fragrant.
Add the tamarind and ajwain at the very end.
Let the mixture cool, then grind it in a blender with a little water to form a smooth, thick paste.
2. The Tempering
In the same pan, heat the remaining coconut oil.
Add mustard seeds and let them splutter.
Add the julienned ginger, crushed garlic, and curry leaves.
Add the sliced onions and slit green chilies. Sauté until the onions turn translucent.
Add a pinch of turmeric powder and mix well.
3. Cooking the Prawns
Add the cleaned prawns to the pan.
Season with a bit of salt and sauté for a minute until they start to curl.
Pour in the ground masala paste.
Rinse the blender jar with a little water and add that to the pan as well. The gravy should be thick, not watery.
4. Simmering
Cover the pan and let it simmer for about 5 to 6 minutes on medium-low heat.
Once the prawns are cooked and the oil starts to separate slightly from the masala, check the seasoning.
Turn off the heat.
Serving Suggestion
Prawns Pulimunchi is best served hot with Neer Dosa, boiled rice, or Ganji (rice gruel).
Authentic Mangalorean Prawns Pulimunchi (Tulu Style)
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.