Thursday, July 18, 2013

Unakkameen-Pachakkaya-Vazhutananga Charu Curry

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

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...

Tuesday, July 16, 2013

Ulli (Shallots) Theeyal

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

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....