Royyala Pachadi Recipe: Andhra-Style Prawn Pickle

 

Prawn Pickle (Royyala Pachadi)

Coastal Andhra's famous spicy prawn pickle - a seafood lover's delight

Royyala Pachadi is a traditional Andhra non-vegetarian pickle from the coastal regions. Fresh prawns are cooked with a fiery masala and preserved in sesame oil, resulting in a tangy, spicy, and intensely flavorful delicacy. It's a perfect side for steamed rice or even as a unique accompaniment to drinks.

This pickle showcases the coastal culinary heritage, where seafood is combined with bold spices to create a preserve that lasts for months.

⏲️ Prep: 30 mins 🍳 Cook: 20 mins 🍽️ Makes: 500g 🔥 Spice level: Hot 📅 Shelf life: 2-3 months (refrigerated)

🧂 Ingredients

• 500 g medium-sized prawns, cleaned and deveined
• 1 cup sesame oil (gingelly oil)
• 2 tbsp red chili powder (Guntur preferred)
• 1 tbsp mustard seeds, coarsely ground
• 1 tbsp fenugreek seeds, roasted and powdered
• 1 tsp turmeric powder
• 2 tbsp salt (or to taste)
• 1 tbsp ginger-garlic paste
• 1 tsp asafoetida (hing)
• 10-12 curry leaves
• 2-3 dry red chilies, broken
• 1 tsp mustard seeds for tempering
• 2 tbsp tamarind pulp (optional, for tang)

📌 Use fresh, firm prawns. Wash and pat completely dry before cooking.

📝 Method

Step 1 Heat 2 tbsp oil in a pan. Add prawns and sauté until they turn opaque and slightly firm. Remove and set aside.

Step 2 In the same pan, add remaining oil. Splutter mustard seeds, add curry leaves, broken red chilies, and asafoetida.

Step 3 Add ginger-garlic paste and sauté until raw smell goes away.

Step 4 Lower heat and add red chili powder, mustard powder, fenugreek powder, turmeric, and salt. Stir quickly to avoid burning.

Step 5 Add tamarind pulp if using, and mix well. Cook for 2 minutes.

Step 6 Add the cooked prawns and mix until well coated. Cook for another 5-7 minutes on low heat, stirring occasionally.

Step 7 Turn off heat and let it cool completely. Transfer to a clean, dry glass jar. Ensure oil covers the pickle; add more warm (not hot) oil if needed.

Step 8 Mature for at least 2 days before serving. Refrigerate after opening.

💡 Pro Tips for perfect Royyala Pachadi

• Dry the prawns thoroughly after cleaning - moisture leads to spoilage.
• Cook prawns just until done; overcooking makes them rubbery.
• Always use a dry spoon to take out the pickle.
• The pickle tastes best after 4-5 days when flavors meld.
• For extra shelf life, ensure a layer of oil on top at all times.

🦐 Why prawn pickle?

Coastal Andhra has a rich tradition of seafood pickles. Prawn pickle combines the sweetness of prawns with the fiery heat of Guntur chilies and the earthiness of mustard and fenugreek. It's a unique way to preserve seafood and enjoy it year-round.

🌶️ Regional variations

Prawn pickle varies across coastal Andhra:

• Godavari districts: Use more tamarind for a tangier version.
• Guntur region: Extra spicy with lots of red chili powder.
• Some families: Add a pinch of jaggery to balance heat.

🍚 How to serve

This pickle is incredibly versatile:

• Mix with hot rice and ghee - a coastal delicacy.
• Serve as a side with curd rice or lemon rice.
• Use as a spicy spread on sandwiches.
• Pair with dosa or pesarattu for a unique breakfast.

🧺 Storage and shelf life

Properly prepared prawn pickle lasts 2-3 months in the refrigerator. Always use a dry spoon. Ensure the top layer is covered with oil - add a little more if needed. Avoid leaving at room temperature for long periods.

❓ Frequently asked questions

Q: Can I use frozen prawns? A: Yes, but thaw completely and pat dry before using.

Q: Why did my pickle spoil quickly? A: Moisture is the enemy - ensure prawns are dry, and use clean, dry utensils.

Q: Is this pickle very spicy? A: Yes, it's traditionally hot. Adjust chili to your taste.

Q: Can I make it without tamarind? A: Yes, it's still delicious; the tang comes from the spices.

Cook prawns; prepare masala; mix; cool; store.

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📖 Authentic Andhra recipe · Updated