KARUVADU KUZHAMBU (DRY FISH CURRY)

Karuvadu Kuzhambu

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.

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SERVINGS: 6
COOKING TIME: 1 HOUR

INGREDIENTS:

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

METHOD :

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.

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PAAYA (CURRY WITH LEG BONES OR TROTTERS OF EITHER GOAT OR SHEEP )

Paaya

Paaya is a food dish prepared with the leg bones called trotters of either goat or sheep cooked over coal or wood fire for a long time in the old days along with the regular ingredients and the result is an awesome curry which goes well with Idli, dosa, appam, idiappam and bread. But the best combination is “paaya and Idli” only. Since the fur in the legs need burning and washing with water, the cleaning itself is a laborious affair.

Moreover cooking the bones well for a longer period in a pressure cooker makes them soft and so many people prefer to make it only once in a blue moon. But there are people who love and swear by this food dish “paaya”! These days well cleaned bones are easily available in the market.

Goat leg paya
Goat leg paya
Cooking Time :  2 hours
Servings: 6 persons

INGREDIENTS:

1. leg Bones (Cleaned and chopped ) : 8 legs
2. Onion : 150 grams
3. Shallots : 100 grams
4. Ginger : 2″ piece
5. Tomato : 100 grams ( approximately 2 no )
6. Coriander and Curry leaves : a few sprigs
7. Aniseed : 1.5 Teaspoon
8. Cumin : 1 Tablespoon
9. Turmeric Powder : 1 Teaspoon
10. Chili Powder : 1.5 Tablespoon
11. Coriander Powder : 1 Tablespoon
12. Coconut paste :  0.5 Cup
13. Salt : 1.25 Tablespoon
14. Gingelly Oil (preferably ) : 1.5 Tablespoon
15. Water : 4 Cups

 

Goat Leg Payya
Mutton Leg Payya
METHOD :  Clean the bones thoroughly  with water.  Peel and chop the onions,Shallots,Ginger etc.  Grate the Coconut and make a fine paste using a blender. Fry lightly in an empty skillet Cumin seeds, Coriander and chili powder.  Keep the pressure cooker over medium flame and pour oil.  First add the aniseed and then the chopped Onion, shallots, ginger etc and fry them well.  Then the chopped tomato can be stirred along with coriander and curry leaves.  The cleaned, chopped leg bones along with cumin, T. Powder, Chili powder, Coriander powder and salt should be mixed well in the cooker.  Pour two cups of water and pressure cook for 15 minutes.  It takes quite some time to get the bones cooked soft and tender. Open the lid to check ( when cold ) whether it is cooked well.  Again you can pressure cook the same for another 15 minutes.  Since the bones do not disintegrate easily
like the meat, you need not worry about overcooking. Finally add the coconut paste along with another two cups of water and allow it to simmer for 10 minutes.
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HEALTHY COCONUT BARFI (BURFI ) WITH JAGGERY

COCONUT BARFI

Coconut Barfi – As the name suggests, this healthy and easy to make coconut sweet is      prepared with palmyrah jaggery. It is made in just a few minutes and can remain fresh for a few days.

Coconut Barfi
Coconut Barfi
PIECES : 20
COOKING TIME : 30 MINUTES

INGREDIENTS:

1.  Coconut:  1 ( medium size)
2. palmyrah jaggery : 150 gram
3. Ghee (clarified butter ) 1 tablespoon full
4. Cardamom : 2 no.
5. Cashew, almond or any other nuts of your choice : 2 tablespoon
Coconut Burfi
Coconut Burfi
METHOD:
Crush the cardamom and the nuts and keep them separately.  Scrape the Coconut and fry it lightly in an empty skillet for 5 minutes.  In another skillet melt the jaggery using 1 tablespoon water  and strain it removing dirt.  Now add the fried coconut to the melted jaggery over moderate flame stirring well. You can add the  ghee and the cardamom with the crushed nuts etc to the mixture. The mixture becomes sticky and thick in 10 minutes. When it starts leaving the side of the skillet, remove from flame and pour it in a greased
plate.  Use a spatula to flatten the mixture and allow it to cool for 5 minutes.  Then start cutting in to squares.
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DHALCHA ( CURRY WITH DHAL, MUTTON )

Dhalcha :

Dhalcha is a curry item usually served along with “Biriyani” as an accompaniment.  It is prepared with a combination of two dhals, mutton bones and various vegetables.   This food dish can  be consumed along with “Idli, dosa and chappathi ” etc.  A minimum of 5 vegetables are used  for this curry.
Dalcha Curry

Servings: 6

Cooking Time: 1 hour
INGREDIENTS:
1. Mutton with bones : 200 grams
2. Toor Dhal & Bengal Gram Dhal together : 0.75 Cup ( 150 grams )
3. Cumin seeds : 0.5 Teaspoon
4. Turmeric Powder : 0.5 Teaspoon
5. Ginger & Garlic paste : 1.5 Teaspoon
6. Cinnamon : 1 Small Piece
7. Cardamom : 2
8. Cloves : 2
9. Mint & Coriander leaves :  small bunch
10. Chili Powder : 1.5 Teaspoon
11.  Shallots : 50 Grams
12. G. Chili : 3
13. Tomato : 1
14.  Salt : 1 Teaspoon
15. Water : 3 Cups
16. Vegetables : one drumstick, 2 Eggplants, 1 Potato, 1 small piece
ashgourd, 1 small mango, raw Banana  etc.
17. Tamarind Juice : 0.25 Cup
18. Coconut Paste : 0.25 Cup

For Seasoning :
1. Oil : 1.5 Tablespoon
2. Cinnamon, Cloves, Cardamom : 2 each
3. Curry leaves : 3 Sprigs

METHOD:

Wash the dhals and soak in 1 cup water for 15 minutes. Wash mutton, bones in water.  Clean and dice the vegetables and keep them aside. In a pressure cooker add items 1 to 13 from the above list along with 2 cups of water and cook the same for 8 minutes.  Then add all the diced vegetables along with salt  and cook for another 5 minutes till the vegetables are tender and soft. The tamarind juice along with coconut paste can be mixed in the curry and let it simmer for a couple of minutes. Heat a skillet with oil and saute the cinnamon, cloves,cardamom and the curry leaves. Pour it over the boiling curry and let it simmer for 5 minutes over low flame.

Dalcha

Tips:    Some prefer adding mutton fat along with bones for making “dhalcha”.  Adding coconut paste is optional.

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NATTU KOZHI KUZHAMBU – COUNTRY CHICKEN CURRY

NATTU KOZHI KUZHAMBU: There was a time in our place when only chickens raised and reared in the back  yard of the houses were available for consumption.  Nowadays most people go for the readily available broiler chicken. Still some people prefer Nattu Kozhi (country chicken)  for it has a unique taste of its own which simply surpasses any meat though the cleaning and the preparations of the curry take longer and are somewhat cumbersome.

NATTU KOZHI KUZHAMBU
NATTU KOZHI

Cooking Time: 1 hour

Serving: 5

INGREDIENTS:

  1. Country chicken ( meat): 1 kg
  2. Shallots : 150 grams
  3. Onion: 2 (approximately 100 grams)
  4. Curry leaves: 4 sprigs
  5. Ginger Garlic paste : 1.5 Teaspoon
  6. Cinnamon: 1 small piece
  7. Cloves: 2
  8. Aniseed : 1 Teaspoon
  9. Cumin : 1 Teaspoon
  10. Pepper : 1 Teaspoon
  11. Chili powder: 2 Teaspoon
  12. Coriander Powder: 1.5 Teaspoon
  13. Grated Coconuts: 0.5 Cup
  14. Turmeric powder : 1 Teaspoon
  15. Salt 1.5 Teaspoon
  16. Oil : 25 Cup (preferably gingelly oil)
  17. Water: 3 Cups
NATTU KOZHI

METHOD:

Clean the chicken well with water and keep aside. Chop the onions. Peel and fry the shallots in a teaspoon of oil in a skillet and make a paste in a grinder. Fry the aniseed, pepper, cumin, cloves and cinnamon in a skillet without any oil lightly and before taking off the stove add the coriander and chili powder and fry for a couple of minutes. Powder the ingredients and keep it aside. Grated Coconuts should be ground to a smooth paste. Now use a pressure cooker to heat oil over moderate flame . First fry the chopped onions till they turn brown in color and then add the curry leaves along with the ground shallots, ginger garlic paste and fry well. Then add the ground pepper, cumin etc powder along with the cleaned chicken pieces, salt, turmeric powder and fry for a few minutes.  Add two cups of water  and cook well for 10 to 15 minutes closing the lid well so that the meat gets cooked well to become soft and tender.  Finally add the coconut paste with one more cup of water and let it simmer for ten minutes till the oil separates in the gravy.

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