How much cooking time?

45 min — 20 min prep, 25 min cooking.

Nathai Curry (Snail Curry)

Name: Nathai Curry (Snail Curry)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 7 servings
Cuisine: Tamil Nadu Indian
Ingredients: 2tbsp Coriander Leaves; 2piece onion; 1tsp coriander powder; 2piece Tomato; 500g Edible Snails (Freshwater); salt; 1tsp Ginger; 1tsp Red Chilli Powder (Lal Mirch); 0.5tsp Turmeric Powder; 1tsp Garlic; 2tbsp Coconut Oil; 1tsp Mustard Seeds (Black); 8piece Curry Leaves; 1tsp Urad Dal

A traditional Tamil Nadu non-vegetarian gravy dish. A rare delicacy from rural Tamil Nadu, slow-cooked with aromatic spices.

Time 45 min · Serves 7 · 141 kcal · Tamil Nadu

Ingredients

Garnish

Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

onion — 2 piece (chopped)
coriander powder — 1 tsp (ground)
Tomato — 2 piece (chopped)
Edible Snails (Freshwater) — 500 g (chopped)
salt (optional) (whole)
Ginger — 1 tsp (ground)
Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
Turmeric Powder — 0.5 tsp (ground)
Garlic — 1 tsp (ground)

Tempering

Coconut Oil — 2 tbsp (whole)
Mustard Seeds (Black) — 1 tsp (whole)
Curry Leaves — 8 piece (ground)
Urad Dal — 1 tsp (whole)

Method

Wash and prepare all ingredients for Nathai Curry (Snail Curry). Chop vegetables, marinate protein if needed.
Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste, sauté for a minute until raw smell disappears.
Add tomatoes and cook until oil separates from the masala.
Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
Add the main ingredient. Mix well and coat with masala.
Add water as needed. Cover and cook on medium flame until done.
Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Nathai Curry (Snail Curry)?: 141 kcal per plate.
How much cooking time?: 45 min — 20 min prep, 25 min cooking.

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