Unakkameen-Pachakkaya-Vazhutananga Charu Curry

Ingredients:

Unakkameen/Dry fish: 250 gm

Raw banana: 1 small

Tomato: 1 medium

Shallots: 10 Nos

Green chilli: 3 Nos

Brinjal: 2 small

Muringakkaya/Drumstick: 2 Nos

Red chilli powder: 2 tbsp

Turmeric powder: 1 tsp

Coriander Powder: 1 tbsp
Kudampuli: 1 no

To Grind

Grated coconut: 1 cup

Salt: 1 tsp

For Seasoning

Mustard seeds: 1 tsp

Red chilli flakes: 2-3 nos

Curry Leaves: 1 nos

Method: 

Soak dry fish in water for 1-2 hrs, Clean and cut the fish. Marinate the fish with little red chilli powder and turmeric powder, fry till half done, do not fry till crisp. 

Combine banana, shallots, green chilli, brinjal, Tomato, drumstick, Kudampuli, red chilli powder, turmeric powder and coriander powder in a manchatti/vessel, cook for 5-10 minutes or till half cooked. 

Add the fried fish to this, cover and cook till cooked. Grind the grated coconut to a smooth paste, add to the curry, then cook for another 3-5 minutes in low flame. Remove from fire.

Heat oil in a pan, add mustard seeds, when its starts splutter, add red chilli and curry leaves, pour it over the curry...

Ulli (Shallots) Theeyal

Ingredients

Small Onion - 1 Cup 

Turmeric Powder – 1/4 tsp

Tamarind – Gooseberry sized ball

Salt – to taste

Grated Coconut – 1/2 cup

Coriander Powder- 1 tbsp

Red Chilly Powder – 1 1/2 tbsp

Oil – 1 tbsp

Mustard Seeds – 1/4 tsp

Dry Red Chillies – 02-04
Green chilli: 1-2 nos

Curry Leaves – few
Coconut Slices: 3-4 tbsp

Method:

Heat a pan and dry the roast grated coconut till brown color. Add red chilli powder, turmeric powder and coriander powder, Saute well. Add little water, Grind the roasted coconut to a smooth paste. Soak tamarind in 1/2 cup water and extract the juice and keep aside. Heat oil in a pan, add small onion, green chilli and coconut slices. Sauté well. Add 2 cup water into this, pour tamarind extract. Cover and Cook for 10 minutes or till onion turns soft.  Add the ground paste. Reduce the flame to low and allow to cook for another 4-5 minutes. Heat 1 tbsp of oil in a pan. splutter mustard seeds, red chilli and curry leaves. Pour the seasoning over the curry. Serve hot with rice....