Prawns Pickle
250g
₹ 529.00
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Prawns Pickle
₹ 529.00
🏠 Homemade
🚫 No Preservatives
🌿 100% Natural
🚚 Free Delivery above ₹599
🔄 Replaced if Damaged
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Royyala Pachadi - A Coastal Recipe, Made the Telangana Way
Prawn pickle has always been a coastal Telugu staple, not a luxury. Hand-cleaned royyalu slow-cooked in Warangal chapata red chilli, ginger-garlic, mustard, and fenugreek in cold-pressed peanut oil until the prawns are firm, deeply spiced, and soaked in bold flavour. This is the pickle that seafood lovers keep ordering back.
Nirmala's Royyala Pachadi is made with fresh hand-cleaned prawns marinated in ginger-garlic paste and Telugu spices, then slow-cooked in cold-pressed peanut oil with curry leaves, turmeric, mustard seeds, fenugreek, and Warangal chapata red chilli. No artificial preservatives, no vinegar - a coastal recipe made the Telangana way, using Warangal chilli and traditional technique.
Ingredients: Fresh prawns (royyalu), Warangal chapata red chilli powder, ginger-garlic paste, mustard seeds, fenugreek seeds, cumin seeds, curry leaves, turmeric, lemon juice, rock salt, cold-pressed peanut oil.
Best with hot rice and ghee, dosa, chapati, or paratha. The spiced peanut oil from the jar is worth mixing into plain rice on its own. Shelf life: 6 months. Available in 250g, 500g, and 1kg.
Order Royyala Pachadi - bold coastal flavour, made the Telangana way.
- Fresh hand-cleaned prawns - royyalu cleaned and prepared before cooking, ensuring clean seafood flavour without any off-notes
- Traditional coastal spice blend, Warangal heat - Warangal chapata red chilli, ginger-garlic, curry leaves, mustard, fenugreek in cold-pressed peanut oil - bold and oceanic
- Zero preservatives, zero artificial additives - naturally preserved with cold-pressed peanut oil and traditional spices for 6 months
- Rich in omega-3, protein, and essential minerals - prawns are one of the most nutrient-dense seafoods; selenium, iodine, and lean protein in every spoonful
- Available in 250g, 500g, and 1kg - ships across India; the only seafood pickle in the Nirmala's range
Frequently Asked Questions
What is Royyala Pachadi?
Royyala Pachadi is the Telugu name for prawn pickle - a traditional coastal Telugu specialty. "Royyalu" means prawns in Telugu. It's made by slow-cooking hand-cleaned fresh prawns in Warangal chapata red chilli, mustard, fenugreek, and cold-pressed peanut oil until the prawns are firm and deeply spiced.
Are the prawns fresh or frozen?
Fresh prawns are used and hand-cleaned before cooking. No frozen seafood. The freshness of the prawns is what makes the difference in a good royyala pachadi - frozen prawns release water during cooking and dilute the spice blend.
How long does it last?
6 months stored in a cool, dry place in an airtight jar with a dry spoon. Always keep the prawns submerged in the spiced oil. Refrigerate in humid climates or during summer months.
Does it have a strong fishy smell?
No strong fishy odour. Hand-cleaning the prawns properly and cooking them fully in Warangal chapata chilli, ginger-garlic, and peanut oil eliminates off-notes. What you get is a clean, bold seafood-spice aroma - like a good prawn masala, not raw fish.
What can I eat it with?
Hot rice with ghee is the traditional pairing - mix the spiced peanut oil from the jar directly into the rice. Also pairs well with dosa, chapati, paratha, and curd rice. A small spoon alongside fish curry is an excellent coastal combination.
Does it contain artificial preservatives?
No. Cold-pressed peanut oil, lemon juice, rock salt, and slow-cooking are the only preservation methods. No sodium benzoate, no artificial colours, no additives.
Allergen info: Contains peanuts. Made in a kitchen that also handles tree nuts, sesame, and gluten.
Freshness & Delivery
🫙 Pickles and podis are sealed in airtight food-grade pouches and packed securely to prevent breakage in transit.
🔄 Replaced if damaged if anything arrives broken or compromised, we replace it. No questions asked.
Made the Telangana Way
Growing up, Nirmala watched her mother make pickles every season - Avakaya when the raw mangoes were right, Gongura when the sorrel harvest came in, laddus and podis ground fresh for every festival. The kitchen always smelled of roasting spices and cold-pressed oil. That smell was home.
After marriage and moving to a new house, her mother would send jars of pickle wrapped carefully in newspaper. Everyone who tasted them asked the same question - where did these come from? Nobody made pickle like that anymore.
When Nirmala found herself missing that taste - the one no shop or brand could replicate - she went back to her mother's recipe and started making it herself. Not to sell. Just to remember. But the people who tasted it asked the same question her mother's jars always inspired. So Nirmala's Home Kitchen began - to share that taste with everyone who grew up knowing what homemade really means.