Prawn Achaar
Coastal prawns folded into a fiery Kerala-spiced masala — bold, briny, and mom-made in Bengaluru by Suhail PVP.
RuchiRoots Prawn Achaar brings the coast to your table — premium prawns preserved in a deep, spice-laden oil cure inspired by Kerala home kitchens, then bottled by hand in Bengaluru.
The brief
Suhail PVP's coastal achaar celebrates the prawn pickles of the Malabar coast — whole prawns marinated in mustard oil, chilli, and traditional spices, slow-cured until every bite delivers heat, brine, and depth. A house favourite for seafood lovers across Bengaluru.
Best paired with
Steamed rice, appam, dosa, or kanji (rice porridge). A little goes a long way — start with half a teaspoon and build from there.
Storage
Refrigerate after opening. Consume within 45 days for best flavour. Keep submerged in oil. Do not use wet spoons.
Prawn, cold-pressed mustard oil, rock salt, Kashmiri red chilli, turmeric, fenugreek, mustard seeds, curry leaves, garlic, ginger.
Contains prawn (crustacean) and mustard. Not suitable for vegetarians, vegans, or those allergic to seafood. Prepared in a shared kitchen.
Hand-bottled in Bengaluru. Seafood pickles developed with technical guidance from ICAR-CIFT. FSSAI licensed. Multilingual labels.
