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Today we are making a special Pachi Royyalu Pachi Chintakaya Curry — a traditional Godavari-style village recipe cooked in a clay pot (మట్టి దాక) on a wood fire (కట్టెల పొయ్యి) under the open sky.

First, take fresh Godavari prawns, clean them thoroughly with salt, turmeric, and lemon juice, and set them aside —
Next, place a mud pot on the fire, pour verusenaga oil (groundnut oil), and add onions and green chilies.
Fry them till golden, then add the cleaned prawns and cook for 5 minutes.
Now, add salt, turmeric, red chili powder, and a little water — let it boil well.

Meanwhile, crush fresh tamarind (pachi chintakayalu), remove the seeds, and add it to the curry.
Let it simmer till the oil rises to the top — finally, add fresh curry leaves for that aromatic finish.

Serve hot with steamed rice — the tangy, spicy, and smoky flavor makes it a perfect palleturi meal!
Filmed in an open sky setting with bird sounds, cool breeze, and rain clouds — this is pure village cooking bliss! 🔥🍤



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