Yera Varuval

Name: Yera Varuval
Yield: Serves 4
Cuisine: Indian
Ingredients: 14 ounces (400 grams) medium shrimp, peeled and deveined; 25 fresh curry leaves (5 chopped, 20 whole); 1 teaspoon ground turmeric; 3½ tablespoons rice flour; 1 tablespoon fresh ginger paste; 2½ teaspoons ground roasted cumin; 1 tablespoon fresh garlic paste; 1 tablespoon tamarind pulp, or the juice of 1 lemon; 1 tablespoon red chile powder; 2 teaspoons table salt; 6 tablespoons (90 ml) vegetable oil; 2 medium red onions, cut into rings; 2 lemons, cut into wedges

Crisp sautéed hot-and-sour shrimp

Preparation info

Serves
4

Difficulty
Medium

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

This dish from the northern part of Tamil Nadu is also called eral varuval— shrimp fry. The ginger and garlic balance out the flavor of the shrimp beautifully. I do not mind eating these on their own as a snack, but ideally they are accompanied with rice and sambhar.

Ingredients

14 ounces (400 grams) medium shrimp, peeled and deveined
1 tablespoon

Asia
India
Starter
Pescatarian
Spicy

Method

Wash the shrimp and drain well. Pat dry with a kitchen towel.
Combine the ginger paste, garlic paste, cumin, tamarind pulp, chile powder, the 5 chopped curry leaves, turmeric, rice flour, salt, and 2 tablespoons of the oil in a bowl. Add the shrimp and toss well. Pu