Mean kuzhambu @ Fish curry

Mean Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. Best pair with hot rice and hot idli. Actually speaking this kuzhambu has to be served in next meal once it is prepared. So that fish gets soaked well in the curry and increase it's taste. For rice no side dish will be required, just fish from kuzhambu or fried fish is enough. I am great fan of Idli and Fish kuzhambu, I think most of the people like this combo.

About Fish:

   Usually in US, we get Salomon fish, small fishes from Bangladesh, few varieties like Sankara and Vancharam. Salomon fish doesn't have scales, can give it for kids. Bangladesh fishes from Indian store will be frozen, good for fry. While I get it from market, immediately I will clean it and marinate it with following ingredients. So that it will be handy for fish fry and can use it for kuzhambu.

To Marinate:

1.  Fish - 1 kg.

2. Salt - 2 Tea spoon

3. Turmeric powder - 2 Tea spoon

4. Chilly powder (sambar) - 2 Table spoon

5. Kashmiri chilly powder - 1 Table spoon

6. Gingelly oil - 2 Table spoon

 

Let's move on to make kuzhambu. Try adding Ladies finger, piece of Mango with fish kuzhambu, it goes very well, learnt from Chef Dhamu from cookery show.

Ingredients:

Onion Shallots - 7 to 8 no's

Tomato (small) - 2 no's

Ladies finger - 5 to 6 no's

Raw Mango - 1 piece

Garlic pods - 10 no's

Green Chilly - 3 no's
Sea Salt - required

Turmeric Powder - 2 Tea spoon
Tamarind - An big Amla size

Chilly powder - 2 Table spoon (Sambar Powder)

Curry leaves - for flavour

To Grind:

Peppercorns  - 1 Table spoon

Cumin seeds - 2 Tea spoons

Chopped Onions and Tomatoes - small fist.

To Temper:

Gingelly/Sesame Oil - 5 Table spoons

Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon

Curry leaves - few

Method:

1. Soak the tamarind and sea salt with less water till the tamarind got soaked. Tamarind extract should be thick. Chop the veggies required for this dish. Add Garlic bit more, as it gives nice flavor, Grind the items which is given in "To Grind" list. So that we have kept ready - Mea-some-plans.

Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.
2. Place a pan and add oil, Gingelly oil tastes good for Mean Kuzhambu, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. Fennel and Fenugreek seeds if u dry roast, powder, try by adding it while temper, it gives nice aroma.

3. Then add garlic. Once garlic turns golden brown, add onion and Green chilly.

4. Once onion turns to translucent color, add tomatoes, close the lid to get cooked.

5. Once Tomatoes will be smashed, add Ladies finger and Mango.

6. Once veggies are cooked, add grounded paste just sauté it nicely, once the raw smell is gone, squeeze the tamarind, extract the juice add it with salt, turmeric, Chilly powder with required water, add it in pan, remember that we have added these spices while marinating as well, so add it half. Have a taste check for salt and spicy and close the lid.

6. Once the kuzhambu starts boiling add Fish pieces, let fish get cooked for 10 minutes, Kuzhambu gets its consistency, oil will get ooze out. Add half teaspoon of pepper powder while switching off from the fire will give nice aroma.

Tips:

1. Kara Kuzhambu should not be cooked in high flame after adding tamarind, keep it in medium fire, open the lid and Tamarind extract has to be thick, helps the kuzhambu to get thicker. Rather in our native they say "Kuzhambu Kaduthu Poidum"

2. Fish kuzhambu taste so well for the second meal that is fish get soaked in kuzhambu gives more taste later, goes very well with Idli, usually i cook for afternoon meal and carry forward for the dinner with Idli. 

Please share your comments while u try this recipe that motivates me a lot to post more recipes. Thanks.

Chicken kuzhambu

This is my first Non-Veg recipe in my blog as everyone started asking me that whether I am vegetarian?   I would say this Chicken kuzhambu is in modern style as we saute all the ingredients step by step. This Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. I usu ally prepare this kuzhambu in pressure cooker, so that Chicken will be cooked very nicely. Soon I will post authentic style kuzhambu.

Ingredients:

Chicken - 1/2 kg
Onion - 1 no. big in size

Tomato - 2 no's

Garlic pods - 5 no's
Green Chilly - 1 no.
Salt - required

Chilly Powder(curry) - 3 Table spoon
Chicken powder (Garam masala) - 1 Table spoon
Turmeric Powder - 2 Tea spoon
Tamarind - An Amla size
Coriander leaves - few

To Grind:

Onion Shallots  - 5 no's
Tomato - 1 no.
Garlic pods - 3 no's
Ginger - 3 pieces

Cumin seeds - 2 Table spoons
Pepper - 1 Table spoons
Grated Coconut - 3 Table spoons

To Temper:

Oil - 5 Table spoons

Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea spoon
Bay leaf -  1 no.
Cinamon - Small piece

Curry leaves - few

Method:

1.Wash the chicken gently thrice with plain water, add Turmeric, mix it keep it aside. Turmeric acts as effective disinfectant, so its good to add with Chicken.

                 
Place a pan and add oil, good to have Gingelly oil for better taste, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. 

3. Then add garlic. Once garlic turns golden brown, add onion.

4. Once onion turns to translucent color, add tomatoes with required salt and turmeric powder, close the lid to get cooked.

5. Tomatoes will be smashed, add Chicken, once its cooked, turns soft, add Chilly powder, it can be curry powder and add grounded paste.

6. Close the lid, wait for 2 whistles....Once the pressure is released add extracted tamarind water to the kuzhambu, add Chicken curry powder or Garam masala for flavor.

7. Once Kuzhambu get boiled, Garnish with Coriander leaves.

Tips:

1. Chicken curry powder added at the end to keep the flavor.
2. Fennel seeds and Fenugreek seeds in the "To Temper" list can be added as powder once its finely roasted, gives a better flavor.
3. For rich flavor, you can add Kasa Kasa and Cashews in "To grind" list
4. Either Country Chicken or Broiler Chicken suits this recipe, Country Chicken always taste great and good for kids.

Karuveppilai Kuzhambu

Karuvepilai Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. With Rice Vathal this kuzhambu will be a feast for lunch. This can be redefined as Marundhu Kuzhambu as it as healthy ingredients like Curry leaves, Gingelly oil, Garlic, Peppercorns, Cumin seeds, Onion Shallots, Turmeric powder, Fenugreek seeds all has medical values.

About Karuvepilai:

   Its really good for hair growth and for eyes, five items very good for health, 1. Mint, 2. Curry leaves,  3. Cumin seeds, 4. Coriander leaves 5. Fenugreek seeds. Among this curry leaves is the queen and mandatory to take it, just remembered my mom says to chew curry leaves along with the food instead of wasting it. In US, curry leaves is highly demanded product, whenever I get a lot, I don't waste it, rather I make a chutney or kuzhambu. Like Tulasi plant, if we have Karuvepilai plant at home, it's a authentic plant, it's really good....

Ingredients:

Onion Shallots - 7 to 8 no's

Tomato (small) - 1 no

Garlic pods - 10 no's
Salt - required

Turmeric Powder - 2 Tea spoon
Tamarind - An Amla size

To Grind:

Curry leaves - 2 cup
Peppercorns  - 1 Table spoon

Cumin seeds - 2 Tea spoons

Red Chilli - 3 no's
Grated Coconut - 2 Table spoon

To Temper:

Gingelly/Sesame Oil - 5 Table spoons

Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon

Curry leaves - few

Method:

1. Soak the tamarind with less water till the tamarind got soaked. Tamarind extract should be thick. Chop the veggies required for this dish. Add Garlic bit more, as it gives nice flavor, Grind the items which is given in "To Grind" list.

Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.
2. Place a pan and add oil, Gingelly oil tastes good for Pulli Kuzhambu, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. Fennel and Fenugreek seeds if u dry roast, powder, try by adding it while temper, it gives nice aroma.

3. Then add garlic. Once garlic turns golden brown, add onion.

4. Once onion turns to translucent color, add tomatoes with required salt and turmeric powder, close the lid to get cooked.

5. Tomatoes will be smashed, add grounded paste, just saute it nicely, once the raw smell is gone, squeeze the tamarind, extract the juice add it with required water, have a taste check for salt and spicy and close the lid.

6. Once the kuzhambu gets its consistency, oil will get ooze out. Switch off the fire.

Tips:

1. Kara Kuzhambu should not be cooked in high flame after adding tamarind, keep it in medium fire and Tamarind extract has to be thick. Rather in our native they say "Kuzhambu Kaduthu Poidum"

Urundai Kuzhambu

This Kuzhambu suits for Rice, Idli, Dosa, Chapathi, Puri. With Rice Vathal this kuzhambu will be a feast for lunch.

Preparation time: 25 minutes
Cooking time:  15 minutes
No. of servings: 4

Ingredients:

Onion - 1 1/2 no. big in size

Tomato - 3 no's

Garlic pods - 5 no's
Salt - required

Sambar Powder - 1 Table spoon
Kashmiri Chili Powder - 1 Tea spoon
Turmeric Powder - 2 Tea spoon
Fennel seeds Powder -  1 Tea spoon
Tamarind - An Amla size
Coriander leaves - few

To Grind:

Coconut Grated  - 5 Table spoons

Cumin seeds - 2 Tea spoons

Tour Dhal & Chana Dhal combo- 1/4 cup each

To Temper:

Oil - 5 Table spoons

Fennel seeds - 1 Tea spoon
Fenugreek seeds - 1 Tea spoon
Cumin seeds - 1 Tea Spoon

Curry leaves - few

Method:

1. Soak the Dhal for an hour, Coarsely grind it, Add finely chopped half onion, Kashmiri chili powder, turmeric powder, salt, fennel seeds powder, curry leaves and coriander leaves. Mix it gently, make it as balls, steam the Urundai's in a steamer for 10 to 15 minutes, once the Urundai's get cooked, keep it aside. Chop the veggies required for this dish.

Tip: Onions and Garlic as to be chopped as lengthier ones, so it will be crunchy while tasting it.2. Place a pan and add oil, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one. 

3. Then add garlic. Once garlic turns golden brown, add onion.

4. Once onion turns to translucent color, add tomatoes with required salt and turmeric powder, close the lid to get cooked.

5. Tomatoes will be smashed, add Sambar powder & red chilly powder, squeeze the tamarind, extract the juice add it with required water, close the lid.

6. While waiting the kuzhambu gets boiled, Grind the Coconut and Cumin seeds, so that fine paste is ready.

7. Once kuzhambu in the pan boiled, add the Urundai's one by one gently and reduce the flame bit.
Let us wait for the Kuzhambu consistency and let the Urundai's  taste get settled in the Kuzhambu.
8. Now its time to add the paste, once it start boiling it again, switch off the stove, don't leave it for longer duration. This will change the taste of coconut paste.
9. Garnish with Coriander leaves.

This Kuzhambu will be so good after few hours, once the Urundai's taste gets settled in Kuzhambu.

Tips:

1. You can grind tomatoes as a puree instead of chopped ones to get different taste.
2. Fennel seeds and Fenugreek seeds in the "To Temper" list can be added as powder once its finely roasted, gives a better flavor.

Keerai Mandi

This Mandi goes very well with hot rice. We will be using water, drained after washing the rice called as Mandi, This dish helps to reduce body heat and mouth ulcer. You can use any type of Greens even Spinach too. I have used Drumstick greens in this recipe.

Preparation time: 15 minutes
Cooking time: 15 minutes
No. of servings: 4

Ingredients:

Drumstick greens - 1 cup
Onion shallots - 8 no's

Garlic pods - 5 no's

Green chilly - 1 no.

Salt - required

Water drained after washing rice - 2 cups (this water is called as Mandi)
Coconut milk - 1/2 cup
Rice flour - 1 Table spoon

To Temper:

Oil - 2 Table spoons

Cumin seeds - 2 Tea spoons

Red chilly - 1 no.

Method:

1. First will do MEEZ-ahn-plahs. The term is used to keep the ingredients ready before cooking.
Clean, wash and then chop the greens if required. But before chopping, wash the greens, don't do it in reverse, else nutrients in greens will go away in water if u do chopping first and then washing the greens.
2. Chop the shallots, green chilly and garlic pods.
3. Keep it aside of 2 cups of water drained after washing the rice.
4. Get it ready of 1/2 a cup of coconut milk, mixed with 1 table spoon of rice flour.

5. Place a pan and add oil, once oil is hot, add the ingredients mentioned in "To Temper" list, one by one.

6. Then add garlic,green chilly once garlic turns golden brown, add shallots. Shallots takes very less time to cook, don't leave it for a long, else it will be burnt.

7. Once shallots turns to translucent color, add greens, don't add salt now, else greens color will be changed. Just leave it for two minutes.
8. Now add the 2 cups of rice water, add required salt and close the lid.

9. Let the greens get cooked in water, add the coconut milk mixed with rice flour.
10. Switch off the stove once stew starts boiling again after adding coconut milk. Don't leave it for a long else coconut flavor will be changed, now the dish is ready to serve.

This Mandi will goes very well with hot rice.

Tips:

1. Dish will be delicious depends on the water which you have drained after washing rice. Usually I store the water(Mandi) while I grind rice for Idli/ Dosa. As you will get good quantity of concentrated rice water(Mandi).