Description

Royyalu Pickle, also known as Andhra Prawn Pickle, is a flavorful and spicy non-vegetarian pickle made using fresh prawns and aromatic Indian spices. This traditional delicacy is especially popular in coastal Andhra Pradesh, where seafood is a staple part of everyday meals.

Prepared with cleaned prawns, red chili powder, garlic, mustard seeds, and sesame oil, Royyalu Pickle offers a perfect balance of spice, tang, and rich seafood flavor. The prawns are lightly cooked and then slow-mixed with spice blends to ensure longer shelf life and deep taste absorption. This pickle pairs wonderfully with hot steamed rice, dosa, chapati, or curd rice.

Homemade Royyalu Pickle is free from preservatives and captures the authentic taste of traditional Andhra kitchens. Its bold flavor and irresistible aroma make it a favorite among seafood lovers.

Ingredients

• Fresh prawns (Royyalu) – 500 g (cleaned and deveined)

• Red chili powder – 4 to 5 tbsp (adjust to taste)

• Turmeric powder – ½ tsp

• Salt – as required

• Garlic cloves – 12 to 15 (crushed)

• Ginger-garlic paste – 1 tbsp

• Mustard seeds – 1 tsp

• Fenugreek seeds – ½ tsp (powdered)

• Cumin powder – ½ tsp

• Sesame oil (gingelly oil) – ½ cup

• Curry leaves – few

• Lemon juice or tamarind paste – 1 tbsp (optional, for tanginess)

Recipe Process

1. Wash and clean the prawns thoroughly. Drain excess water and pat dry.

2. Heat 2 tablespoons of sesame oil in a pan and lightly sauté the prawns with turmeric and salt until they are just cooked. Set aside.

3. In the same pan, add remaining oil. Add mustard seeds and let them splutter.

4. Add curry leaves, crushed garlic, and ginger-garlic paste. Sauté until aromatic.

5. Lower the flame and add red chili powder, cumin powder, and fenugreek powder. Mix well without burning.

6. Add the cooked prawns and mix gently until the spice coat is even.

7. Add lemon juice or tamarind paste if using and cook for 2–3 minutes.

8. Turn off the heat and allow the pickle to cool completely.

9. Store in a clean, dry glass jar. Refrigerate for better shelf life.