By Devi Poojari
July 12, 2023
A pickle made with lots of toddy vinegar and oil, the balchao is the heat-packed accompaniment best enjoyed with steamed rice and dal, appams and rice bhakri.
10 Kashmiri chillies 5 spicy dry red chillies 1 tablespoon coriander seeds 1 teaspoon black pepper 1 teaspoon cloves 1 teaspoon cumin seeds 1 teaspoon sugar 1 teaspoon turmeric powder 2 tablespoons tamarind pulp
1.5 cups medium prawns, cleaned 2 medium-sized onions, sliced ½ cup vegetable oil ¼ cup coconut vinegar
Add all the ingredients for the masala to a blender jar, along with the coconut vinegar, saving two teaspoons of it separately.
Make sure to not add any water to the paste while grinding.
Heat the oil in a pan fry the prawns once they have been salted and rested for 10 minutes.
Take them out once browned and add the onions to the same oil.
Saute the onions for 4-5 minutes on a medium heat before adding the masala and cooking it out for 8-10 minutes.
Taste and adjust the salt and add the remaining vinegar.
Cool completely and put it in an air-tight container with some oil poured on top, to keep outside for a couple of days.
Refrigerate and use within a couple of months.