Patum Peperium - Makers of The Gentleman's Relish & The Poacher's Relish

Prawn vadai with Patum Salmon relish

Preparation time
20 mins
Cooking time
5 mins


  • 200g urad dal (washed and soaked)
  • 20g channa dal (soaked)
  • 20g coriander (roughly chopped)
  • 30g ginger (peeled)
  • 1 tsp turmeric
  • 250 raw prawns (peeled and deveined)
  • 2 tbsp oil
  • Salt to taste
  • Pautm Peperium Salmon Relish

For coconut chutney

  • 500g fresh coconut
  • 3 green chillies
  • 1/2 tsp mustard seeds
  • 8 curry leaves
  • 1 tsp channa dal
  • 2 tbsp oil
  • 100 ml water


  • soak the dals in the water for atleast 2 hours..
  • Drain and pulse the urad dal with ginger,turmeric, prawns and oil to a smooth paste.
  • Drain chana dal and add to the mix.
  • Check for seasoning.
  • Leave the mix to rest for half an hour.
  • Heat oil in a pan.
  • Drop 20 grams batter balls in the hot oil. Fry about 4-5 minutes or till the vadas get cooked.

For coconut chutney

  • Add coconut, green chilies and water in blender and make it to smooth paste.
  • In a pan heat oil and crackle mustard seeds, curry leaves and channa dal.
  • Add to the coconut mix.
  • Season well.

Serve along with Prawn vadas.