Any day you feel like having a spicy, hot curry with rice, especially on a day when the usual non-vegetarian items like fish and meat are not easily available in the market, you choose to go for ‘Karuvadu kuzhambu” with the readily stocked dry salted fish at home. Besides, adding local fresh vegetables like Drumstick, Brinjal and even potato helps to add taste and nutrition to it.
COOKING TIME: 1 HOUR
1. Dry Fish : 250 grams
2. Shallots : 100 grams
3. Tomato : 100 grams
4. G. chili : 2
5. Garlic Cloves : 10 no
6. Curry leaves : 3,4 sprigs
7. Brinjal ( Egg plant) : 3 ( 100 grams)
8. Drumstick : 1
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 2 Teaspoon
11. Coriander powder : 2 Teaspoon
12. Tamarind : Big piece ( 30 grams )
13. Coconut Gratings : 0.5 Cup
14. Oil : 2 Tablespoon, preferably Gingelly Oil
15. Mustard : 1 Teaspoon
16. Fenugreek : 1 Teaspoon
17. Cumin :1 Teaspoon
18. Water : 2.5 Cups
19. Salt : 1 Teaspoon
Soak the dry fish for 5 minutes in water and remove the scales, fins and other unwanted parts of the fish. After cleaning, wash the dry fish several times in clean water and keep aside applying the turmeric powder. Chop the shallots, Tomatoes, vegetables and make the Coconut gratings to a smooth paste. Soak the tamarind pulp in water. Once done, squeeze it and keep 1.5 cup tamarind water ready.
Keep a vessel preferably a mud pot over medium flame and pour oil. Add first the mustard seeds, followed by the fenugreek and Cumin. After this, add the chopped onions, green chilli, garlic cloves and curry leaves and saute for 5 minutes. Once cooked to a golden brown, add the Chopped tomatoes along with the vegetables and fry well for a couple of minutes. Add the chilli powder, coriander powder, salt with 1 cup water and cook for 10 minutes covering it with a lid. Pour the squeezed tamarind along with 1.5 cups water and add the dry fish to cook for another 5 minutes. Check if the vegetables are cooked well. Finally, mix the coconut paste to the gravy and stir well. Let it simmer over low flame till the oil separates on top and you get the correct consistency of the curry.
Karuvadu Kuzhambu is ready to be served with hot rice.
Tips : Taste the curry before adding salt as the dry fish has already salt in it. Fried Pappad or ‘paruppu thuvaiyal ” is a good side dish for this dry fish curry with hot rice.
Hot or cold Gulab Jamun can be consumed at all times and is relished by many people, not only in the southern India but across the country. The ingredients are milk solids and sugar mainly. Though readily available packed gulab jamun mix is there in the market, making them at home with your own choice of milk products has its own taste and sweetness.! It can be made with milk powder or milk solid known as “khoa” which is available in market.
COOKING TIME : 1 hour
NO OF sweets : 45 of Medium size
1. Khoa (unsweetend) : 250 grams
2. Maida ( Refined wheat flour) : 75 grams
3. Thick Curd : 1 tablespoon
4. Soda bi-carb ( Cooking soda ) : a pinch
5. Water : 0.25 Cup
6. Cashew and Pista : 25 no
7. Ghee (clarified butter) : 500 grams
INGREDIENTS FOR MAKING SUGAR SYRUP
1. Refined Sugar : 2.5 Cup ( 5oo grams )
2. WAter : 3 Cups ( 600 ml )
3. Rose Essence : 1.5 Teaspoon
Keep a bowl over medium flame and boil the sugar with water for 5 minutes and you will get one thread consistency. Remove from flame and remove the scum using a strainer. Add the Rose essence to it and keep it aside. Sieve the maida and the soda bi-carb and keep. In a bowl put the khoa and mash it with hands gently so that there are no hard lumps in it. Add the sieved maida with curd to the khoa and knead it gently. Keep the dough aside for 15 minutes.
Break the nuts into small pieces. Make round small balls out of the kneaded dough and place 3,4 chopped nuts in them. Take care to make smooth same size balls out of the dough. Keep a frying pan with ghee (clarified butter) over low flame and fry the balls 5 or 6 at a time. Fry the balls evenly by turning them gently. Take them out and put them in the hot sugar syrup. Keep them in the sugar syrup for an hour or two because it takes time for the fried balls to absorb the sugar syrup and become soft and sweet.
Tips : Cardamom powder or saffron can be replaced with Rose essence. If you plan to make Khoa at home, boil milk with fat for an hour over slow flame stirring constantly to get the final product of solid milk content called “khoa”.