Preparation Method

• Wash and keep the prawns in a bowl.
• Chop the mint leaves and spring onion.
• Dice the onions finely.
• Boil water in a saucepan along with curry leaves.
• Add the prawns and allow it to boil for five minutes and drain it.
• In a bowl, mix together mint leaves, coriander leaves, ginger, onion, garlic paste, spring onion, peas, salt, prawns, grated coconut and cumin powder.
• Add vinegar and Idhayam sesame oil.
• Squeeze lemon juice and stir with care.
• Refrigerate for two hours and serve.
• Simmer to a low flame and stir well.
• Add fennel powder, ginger garlic paste, coriander powder, chilli powder and fry till the raw smell goes.
• Toss the tomatoes till it becomes soft.
• Pour required amount of water, and bring to boil.
• Add green chillies, cooked leg pieces, required amount of water, ground coconut paste and stir well.
• Adjust salt.
• When the masala blends and coasts to the chicken, sprinkle coriander leaves.
• Remove from fire and serve.
• Heat a pan with Idhayam sesame oil.
• Make into small pakora and deep fry in oil till golden brown.