Nathai Pirattal

Method

1. 1

   Clean snails: Wash 500g nathai (snails) thoroughly under running water. Scrub the shells. Boil in salted water with turmeric for 10 minutes. Drain and rinse.

2. 2

   Extract snail meat: Use a pin or toothpick to extract the snail meat from each shell. Remove the dark digestive sac — use only the firm body.

3. 3

   Marinate: Mix snail meat with 1 tsp turmeric, 1.5 tsp red chilli powder, 1 tbsp ginger-garlic paste and salt. Marinate 30 minutes.

4. 4

   Fry shallots: Heat 4 tbsp sesame oil. Add 1.5 cups sliced shallots and fry 12-15 minutes until very dark golden.

5. 5

   Add ginger-garlic and tomatoes: Add 1.5 tbsp ginger-garlic paste then 3 chopped tomatoes. Cook 8 minutes.

6. 6

   Add Chettinad masala: Add 2 tsp freshly ground Chettinad spice powder (coriander, pepper, fennel, dried red chillies), 1 tsp red chilli powder. Fry 3 minutes.

7. 7

   Add marinated snails: Add snail meat. Toss on high heat 5-6 minutes.

8. 8

   Cook dry: Fry on medium-high heat 8-10 minutes until masala clings completely and mixture is dry.

9. 9

   Add curry leaves: Add a large sprig of curry leaves. Toss 1 minute.

10. 10

    Serve: Adjust salt. Nathai pirattal is a prized Chettinad dry snail stir fry. Serve with steamed rice.