Chettinadu Fish gravy/ Kulambu

                                              

 

Seafoods are always better than meat and poultry . And our traditional chettinadu fish curry is mouthwatering too. Making kids to eat fish is pretty much easy compared to other stuffs :) as well . My hubbi (a perfectionist by nature) got interested in trying new recipes and traditional ones too. And this recipe which he made for me was really awesome. Just try this one for a weekend meal and you will make it forever. If you are making it for three just take half the amount of ingredients as mentioned.

Useful Tip :
 
 Cleaning the fish can be better done with vinegar.


 Serves : 5-6 | Cuisine : Indian

Ingredients :

1. Fish - 1 kg

2. Big Onion - 3

3.Tomato - 6

4. Ginger - 1 inch

5. Garlic - 10

6. Fenugreek - 1 tsp

7. Cumin   - 2 tsp

8. Mustard seeds - 2 tsp

9. Tamarind paste - 1/2 cup

10. Sesame oil - As required

11. Turmeric powder- 1 tsp

12. Coriander powder- 2 tsp

13. Chilli powder- 2 tsp

Method :

1. Wash the fish and drain it well.

2. Take a heavy bottomed pan and pour sesame oil into it.

3. Add mustard seeds and when it sputters, add fenugreek and cumin seeds.

4. Add very finely chopped ginger , garlic and fry them for a while.

5. Then add chopped onion, green & red chilli, curry leaves. Fry them until  onion turns translucent.

6. Make a tomato pulp out of two tomatoes and add it. Allow it to cook for 5 minutes.

7.Then add the tomatoes. And cook for a while until the tomatoes turn mushy.

8. Then add all the spice powders.

9. Fry for a while and then add tamarind paste to it.

10. Add some more water to adjust the consistency.

11. Cook covered for 10 - 15 minutes.

12. Then add the fish to it.

13 . Then cook covered for another 10 - 15 minutes or until the fish is cooked well.

14. Serve hot with rice.





Note :

1. The cooking time of fish may vary. I have used salmon and it took 15 minutes. If you are using  Vajram, then just 5 minutes is enough.

2. As this recipe calls for more tomatoes, be conscious of adding little tamarind paste.

3. Sesame oil is a must for fish gravy. The taste varies if we use any other oil.

　

Black channa kuzhambu

Ingredients :
1. Black channa- 2 cups
2. Brinjal - 4 to 5
3. Small onions
4. Red chilli
5. Jeera - 2 TSP
6. Curry leaves
7. Coconut
8. Coriander powder- 2 tbsp
9. Tamarind

To temper :

1.Mustard seeds- 1 TSP
2. Chopped small onion
3. Curry leaves
4. Red chilli
5. Tomato - 1/2

Method :

1. Soak channa in water overnight.
2. Pressure cook the channa and keep it aside.
3. In the meanwhile take a pan and pour oil into it.
4. Keep the flame in medium and then add red chilli,curry leaves and jeera and after frying it , take and keep it aside
5. Now take a pan and pour oil into it and then add the onions and fry until they turn translucent.
6. Then add the grated coconut and fry for a minute.
7.switch off the flame and add coriander powder.
8.After cooling it for sometime grind them(don't grind it too fine) along with the jeera redchilli fried mixture

9.Now take a Pan and pour oil and temper the items given under " to temper".
10. Then add brinjal and fry for a while .
11. Now add the tamarind paste and the channa.
12. Let it cook for a minute and then add channa and water(according to the consistency u want) and then cook covered for 10 to 15 mins in low flame.
13. Serve it hot with rice roti

Spicy chicken gravy

 

Everyone in my home from kids to adults, love this recipe . Its' authentic spicy taste can never be challenged by any other chicken recipe. It tastes very great with rice and chapati or roti .This recipe travels along more than three generations as of I know..My grandma used to make it very very spicy as anyone who eats couldnot control tears flowing ( :) ) although the taste s heavenly..and my mom n all of my aunts make it have made it moderately spicy and Im presenting it 2 u in a form that s suitable for our age...Try this n enjoy... 
 
 

                             Recipe Cuisine: Indian | Prep Time: 10 mins | Cook time: 45 mins | Serves - 5

 

Ingredients :

• Chicken - 1/2 kg
• Big onion - 1
• Tomato - 1
• Salt and oil (As required)

To saute and grind:

• Small onion -1/4 kg (around 30)
• Garlic - 7
• Ginger - 2 pieces(1 inch each)
• Black Pepper - 2 tsp
• Cumin seeds - 3 tsp
• Fennel seed - 2tsp
• Cardamom - 2
• Coriander powder - 2 Tbsp
• Red chilli powder - 2Tbsp
• Turmeric powder - 1/2 tsp
• Oil (as required)
• Salt
• Coconut - 1/3 quantity of small onion (Optional)

Method:

1.Take a pan and pour 2 Tbsp of oil and then add cinnamon,cumin,fennel,pepper and elachi.
 


 2.Then add garlic and ginger .Fry for a while and then add small onions.
 


 3.When the onions turn golden simmer down the stove.Then add turmeric,coriander and red chilli powders.
4.Finally add coconut and switch off the stove.
 

 
5.When it is cooled down,grind the mixture.
 


 6.Now take a cooker and pour 2 Tbsp of oil into it.Add mustard and fennel seeds.When the mustard seed sputters, add chopped big onion.
7.When the onion turns golden, add tomato and saute for two more minutes.Then add the ground masala and the chicken into the cooker.
 

 
8.With it add water until chicken is covered (less water is preferable)and salt.Leave for 2-3 whistles.Let the pressure release and then cook uncovered for 15-20 mins until the gravy thickens.
Serve with coriander garnishing.For sure everyone in your family would love this one and ask for more n more :) :) :) .

 

 
Note :

• U can add red chilli powder as per your taste .
• The taste of the gravy depends on the ground masala (Dont overcook or under cook it)

Mor kuzhambu recipe(using ladies finger)

 

 

Can anyone say no to Mor kuzhambu (?????) which is the traditional and tasty recipe of the south Indians. It goes well with hot rice.I first tasted this in my aunt's marriage when I was a child. From that on, I have become a great fan of this recipe.The color and the texture of it would attract anyone.During summer, in all the functions, vatha kuzhambu would be replaced by this fabulous recipe. :)Mor kuzhambu has many avathars :) as with ash guard and with chow-chow.

 

Preparation time: 15 mins |Cooking time : 20 mins | Serves - 4 to 5

 

Ingredients :

• Ladies finger - 5- 6
• Coconut milk extracted from 1/2 coconut
• curd - 400 ml
• Turmeric powder- 1/2 tsp
• Salt
• Oil - 2 tsp

To grind :

• Toor dal - 2 tsp
• Rice - 3 tsp
• Green chilli - 1
• Cumin seeds - 1 tsp
• Coriander seeds - 1tsp

To Temper :

• Mustard seeds - 1 tsp
• Fenugrek seeds - 1/2 tsp
• Red chilli - 1
• Curry leaves - 1 sprig
• Small onion - 5 to 6
• Garlic - 4 flakes
• Ginger - i inch piece
• Oil - 1 Tbsp

Method :

1.Soak toor dal and rice in water for 10 mins.Grind toor dal and rice with green chilli , coriander and cumin seeds.












2.Blend the curd without water and keep aside.
3.Take coconut milk by adding little water and keep aside.Take a pan and pour little oil. Add the chopped ladies finger and fry for a while.











4.Add the grinded paste now (in medium or low flame) .
when it boils(becomes frothy)add the coconut milk to it in a low flame.












5.Boil for 5 mins and then add the blended curd along with turmeric powder.
Temper the items given above and add it io the dish.











6.Garnish with coriander leaves and enjoy with white rice.

 

 

Notes :

 

While using chow-chow or ash guard , chop the vegetable (dont chop finely,let it be bigger in size) and then boil in half cup water along with salt .