Royyala Vepudu
An authentic non-vegetarian recipe from Andhra Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
500g Prawns (medium), cleaned and deveined
200g Onions, finely sliced
4piece Green chillies, slit
25g Ginger-garlic paste
20piece Curry leaves
4piece Dried red chillies
4g Turmeric powder
10g Red chilli powder
8g Coriander powder
4g Black pepper powder
4g Garam masala
50ml Sesame oil (gingelly oil)
15g Fresh coriander leaves
15ml Lemon juice
8g Salt
15 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Marinate the cleaned prawns with turmeric powder, half the red chilli powder, and salt for 15 minutes.
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Heat sesame oil in a wide, heavy-bottomed pan over high heat. Add dried red chillies and curry leaves — they will splutter immediately.
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Add sliced onions and green chillies. Cook on high heat, stirring frequently, for 8–10 minutes until the onions turn deep golden brown and slightly crispy at the edges.
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Add ginger-garlic paste and cook for 2 minutes until the raw smell is gone.
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Add the remaining red chilli powder, coriander powder, and black pepper powder. Stir well and cook the spices for 1 minute.
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Add the marinated prawns to the pan. Toss well to coat with the masala.
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Cook on high heat for 3–4 minutes, tossing frequently, until the prawns turn pink and are cooked through. Do not cover — the vepudu (fry) should be dry, not saucy.
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Add garam masala and toss for 30 seconds.
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Squeeze lemon juice over the prawns and toss once more.
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Garnish with fresh coriander leaves and serve hot as a dry side dish with steamed rice and dal.
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Chef's Tips
Royyala Vepudu is a dry fry — there should be no gravy. Cook on high heat and do not add water at any stage.
Sesame oil (gingelly oil) is traditional for Andhra prawn fry and gives it a distinctive nutty aroma; do not substitute with refined oil.
Do not overcook the prawns — they are done as soon as they curl into a C-shape and turn opaque pink; overcooking makes them rubbery.
The high heat and deep-fried onions give this dish its characteristic slightly charred, intensely flavoured masala coating.
About This Dish
Royyala Vepudu is a traditional non-vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Royyala Vepudu is a dry fry — there should be no gravy. Cook on high heat and do not add water at any stage. - Sesame oil (gingelly oil) is traditional for Andhra prawn fry and gives it a distinctive nutty aroma; do not substitute with refined oil. - Do not overcook the prawns — they are done as soon as they curl into a C-shape and turn opaque pink; overcooking makes them rubbery. - The high heat and deep-fried onions give this dish its characteristic slightly charred, intensely flavoured masala coating.
Category
Non-Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy