Amateur Perceptions: Pathiri with Prawns Masala

I usually make my pathiris non-flavored, but last time I saw this recipe on net and thought should give a try. This sounds like neypathal without deep frying. All of us liked this very much and this has now become our way of making pathiris J. To pair with it, I have the yummy prawns masala. It is completely a coconut milk / oil based recipe and hence am sure that anyone from Kerala would love this. Others give it a try, may be you guys will fall for coconut oil with this ;). I was not able to get the step by step pics this time. I shall update the post with more pics when I make this next time.

Pathiri:
Ingredients for Pathiri (Serves 4):

          Rice flour             --   3 cups
          Water                    --   4½ cups
          Salt                         --   as required
          Grated coconut --   1 cup (optional)
          Shallots                --   2 (optional)
          Cumin seeds       --   2 tsp (optional)
          Oil                           --   1 tsp

Preparation of pathiris:

Grind the grated coconut, shallots and the cumin seeds to a coarsely - fine paste (something in between coarse and fine).

Boil the water with the required salt and oil. Once it comes to a boil,add the ground mixture.Let it stay for half a minute. Simmer the flame, and add the flour. Keep mixing while you add the flour.and switch off the stove.

Leave it to cool a bit. Knead well while it is still warm. Make smooth small balls from this dough, as we do for chappathis. Make round pathiris using a press pan/chapathi press/tortilla press.

If you do not have a press pan, you can either roll it out as we do for chapathis or use a flat plate and a zip lock to make a press pan. Cut the zip lock into 2 plastic sheets. Grease the inner sides well. Keep a pathiri ball on one sheet and cover with the other. Using a flat plate / tiffin box press on top of it. Make sure you do not apply too much pressure to tear your pathiris.

Cook the pathiris on a flat pan on a medium flame until they puff up slightly.

Prawns Masala:

Ingredients for Prawns Masala (Serves 4):
       To marinate:

           Shrimp/Prawns    --   1 lb / ½ kg
          Chilly Powder         --   3/4 tsp
          Turmeric Powder --   ¼ tsp
          Salt                              --   to taste
          Lemon juice             --   1 tsp

     For the masala:

          Garlic                          --   4 -5 cloves, chopped fine
          Ginger                         --   2 inch piece, chopped fine
          Green chillies           --   4 - 5, slit
          Onion                          --   2 medium size, sliced thin
         Tomato                       --   1 large, chopped
         Turmeric Powder   --   ½ tsp
         Chilly Powder          --   2 tsp
         Coriander Powder --   2 tsp
         Cumin Powder        --   1 tsp
         Black Pepper Powder --   1½ tsp
        Coconut pieces       --   as required
        Kokum / Kudam puli   --   1 big piece
        Coconut milk            --   1 cup, medium thick consistency
        Coconut oil               --   2 tbsp / as required
       Curry leaves             --   2 - 3 springs
        Salt                               --   as required

Preparation of Prawns Masala:

Clean and devein the prawns. Marinate it with turmeric powder, chilly powder, salt and lemon juice. If keeping for more than half an hour, refrigerate it.

Soak the kudam puli in half a cup of water.

Heat oil in a heavy bottomed pan. Add the chopped ginger, garlic and slit green chillies.Saute until they are light brown ( 1 - 2 minutes). Add sliced onions and saute until they are golden brown.Now add the chopped tomato. Once the tomatoes is cooked and becomes mushy, add turmeric powder, chilly powder, coriander powder, cumin powder and pepper powder.Saute well until the raw smell goes off. Add the kudam puli with the water, coconut slices and mix well. Add the coconut milk and mix. Let it boil and let the gravy reduce to half. At this stage add the marinated prawns and cook. Make sure to stir in-between and it does not burn in the bottom of the pan. Let the whole gravy get evaporated and you get a thick masala. Switch off the stove.

Optionally add a tsp of coconut oil and garnish with curry leaves.