Era Karuvadu Thokku (Dried Prawn Thokku)

Dried prawns cooked down with onion, tomato, and tamarind into a punchy, concentrated side dish — one of the most well-established dried-seafood thokku dishes in Tamil cooking.

Ingredients

Preparation

Rinse the dried prawns briefly; no soaking needed unless they feel very hard, in which case a 10-minute warm-water soak softens them.

Step-by-Step Instructions

1. 1Heat oil, splutter mustard seeds, add curry leaves and onion; cook until golden.
2. 2Add tomatoes, cook down until thick.
3. 3Add chilli powder and turmeric, cook briefly.
4. 4Add dried prawns and strained tamarind pulp; mix well.
5. 5Cook on medium-low heat, stirring often, 12–15 minutes, until thick and glossy.

Cooking Tips

• Dried prawns cook faster than fish — don't overcook or they turn rubbery.
• Taste before adding salt; dried prawns are often already quite salty.

Common Mistakes to Avoid

• Over-salting.
• Overcooking until the prawns toughen.
• Using too little oil — this dish is meant to be rich.

Serving Suggestions

Rice, or as a side with curd rice.