More Kulambu (Butter Milk Kulambu)

More kulambu (Butter Milk Kulambu)

Its a mildly spices, yoghurt based gravy.. I used to prepare this kulambu at-least once in a month.. Have it hot with steaming rice...This is a  simple kulambu but its very much different from that of usual  other kulambu varieties.. 

i have added pakoda which were at home.. You can add other vegetables too.. Have also mentioned, how to add vegetables to more kulambu..

This is the original , true and authentic recipe.. Here you go!!

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Curd                      - 1 cup

Toor Dal               - 2 tbsp   (Thuvaram Parupu)

Rice                      - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds        - 1 tsp  (Seeragam)

Green Chilli         - 1

Red Chilli            - 2      

Grated Coconut   - 4 tbsp 

Salt                      - As required

Turmeric powder - 1 tsp

Asafoetida            - a pinch (Perungayam)

Mustard Seeds      - 1 tsp

Curry Leaves        - few

Gingely Oil          - As required              

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and red chillies. Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A. Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the coconut-masala paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick.
• When the kulambu is about to boil switch it off.. I have made this as pakoda more kulambu, so added pakoda, just before serving the kulambu. you can add also vegetables to it.

If you wish to add 'Ladies Finger':

Saute it in oil for some time. Take it out and add it to the kulambu in last step.

If you wish to add ' Sundakkai':

Saute it for some time in oil and then add to kulambu in last step

If you wish to add ' Pumpkin':

Boil it for some time and then add to the gravy...

Pakoda Kulambu (Pakora Gravy)

Pakoda Kulambu (Pakora Gravy)

Feeling bored or tired to cook for lunch?? Pakoda kulambu helps you in this case.. Its very simple to prepare.. Grind everything .. Cook it.. Add pakodas.. Thats it!!! You will surely love this simple ,yummy kulambu.. No need of any curry for this too.. 

Here, in my case i used pakodas which are left-over at home.. You can even prepare them at home or buy at stores.. I have added the procedure for preparing pakodas too.. You can also prepare vadai kulambu using vadais instead of pakodas..

And the recipe follows,

Ingredients:

For Pakoda:

Channa Dal             - 1 cup

Salt                          - As required

Red Chilli                - 2 

Green Chilli             - 1

Coriander Leaves    - few

Mint Leaves            - few

Curry Leaves          - few

Oil                           - for frying

For Kulambu:

Small Onion                  - 7 or 9

Tomato                          - 2 (medium size)

Chopped Coconut         - 1/4 cup

Red Chilli                      - 2

Coriander Powder         - 2 tsp

Turmeric Powder          - 1/2 tsp

Salt                                - As required

Fennel Seeds                 - 1 tsp (Sombu)

Coriander Leaves          - few

Oil                                 - A required

Procedure:

For Pakoda:

• Soak Channa Dal for 2-3 hrs.. Drain excess water and grind it with fennel seeds and red chilli.Grind it coarsely. Add salt,coriander leaves, mint leaves, curry leaves and chopped green chillies. Mix it well and deep fry in oil.

For Kulambu:

• Grind coconut, small onions, red chillies and tomatoes together.. We won't add tamarind for this kulambu.. So add more tomatoes.
• Heat oil in a cooker.. Add fennel seeds.. After that add masala.. then salt, turmeric powder and coriander powder.
• Add enough water. This kulambu must be in watery consistency only.. Its because, pakodas  will absorb water from kulambu and hence it will get thick.
• Garnish with coriander leaves. .Add pakodas just 10 minutes before serving the kulambu or else kulambu will get very much thick..

Vendhaya Kulambu

Vendhaya Kulambu

This is my Ayamma (Grandma) special kulambu.. She cooks all the vegetarian items so well and especially this kulambu.. I am a great fan of this kulambu.. If some one is coming to visit me form native, she will send this kulambu for me through them..  Have asked her many times, why its termed vendhaya kulambu?? She also didn't know.. Guess since we don't use any vegetable and cooking with basic ingredients, it might be named like this..

Learnt this recipe from her in the initial stages of my cooking itself.. But i can feel mine ,somehow differs from that of hers. . Still on the way to cook the kulambu like her!!

A must try mouthwatering kulambu!!!

Here s the recipe!!

Ingredients:

Small Onions        - 7-9

Garlic pods           - 3-4

Tomato                 - 1

Tamarind              - Lemon size

Salt                       - As required

Turmeric Powder - 1/2 tsp

Oil                        - As required

To Grind:

Chopped Coconut          -  1/4 cup

Coriander Seeds             - 1 n 1/2 tsp

Red Chillies                   - 2

Cumin Seeds                  - 1 n 1/2 tsp

For Seasoning:

Mustard Seeds          - 1 tsp

Fenugreek Seeds      - 1 tsp  (Vendhayam)

Curry Leaves            - Few

Procedure:

• Slit small onions and garlic into two. Chop finely tomato. Extract tamarind juice from tamarind.
• Grind everything under 'to grind'.
• Heat oil in  a pan. Add mustard seeds, Fenugreek seeds and curry leaves.
• Wait till mustard seeds splutter, add in onions and garlic.
• When they become translucent, add chopped tomatoes.
• When tomatoes also, get cooked well, add the grinded paste.. 
• After 5 minutes add tamarind extract.
• Add salt, turmeric powder and enough water.
• Bring everything to boil and lower the flame.. Keep the flame on till the kulambu gets thicken and it leaves oil on the pan sides..
• Garnish with Coriander leaves..
• Serve it with hot rice..

Karuveppilai kulambu (Curry Leaves Gravy)

Karuveppilai Kulambu (Curry Leaves Gravy)

Normally we use curry leaves for seasoning..  it gives unique flavor and aroma, to the dish to which it is added to,, But there is more to humble curry leaves than seasoning alone,. It helps for proper functioning of heart, reduces anemia,  helps to maintain blood sugar level, relieves from diarrhea,  helps in hair growth and also helps to reduce congestion due to cold..

when i was a kid ,my mom used to insist me that if I eat curry leaves I will have long hair like princess ,. So I had the habit of eating curry leaves along. . How many of you are taking out curry leaves from food and wasting it?? I can see a big number. 

 My husband is one among them.. he will search for curry leaves, will pick it out and place it in my plate .and after that he will continue eating,, So to make him and my kid eat curry leaves found this recipe useful.. here goes the recipe,..

Ingredients:

Small Onions           -  7 -8

Tamarind                  - lemon size ball

Salt                           - As required

Turmeric Powder     - 1/4 tsp

Coriander Powder    - 1 tsp

Jaggery                     - 1 tsp (vellam)

To Roast and Grind:

Red Chilly                - 1

Garlic Pods               - 3

Green Chilli              - 1

Ginger                       - a small piece

Shredded Coconut    - 1/4 cup

Tamarind                   - 1 tsp

Curry Leaves             - a handful

For Seasoning:

Gingely Oil               - As required

Mustard Seeds          - 1 tsp

Urad Dal                   - 1 tsp

Procdure:

• Wash curry leaves and drain water completely. 
• Heat oil in a pan. Add red chilly, garlic, green chilly and ginger.
• After a minute, add shredded coconut and tamarind.
• When coconut leaves a nice aroma, add washed curry leaves. Saute it till the curry leaves get roasted completely. Grind it to a paste, after the mixture cools down.
• To the same pan, add gingely oil.. When the oil is hot add mustard seeds and urad dal. Once urad dal gets browned add small onions..
• Once onions become translucent add curry leaves paste. once raw smell goes off, add salt, turmeric powder and corinader powder.
• Add enough water and let the kulambu boil.  After the kulambu starts boiling reduce the flame. cook the kulambu untill it gets thicken.. Add jaggery in the last step..
• The kulambu should be thick only.. Adjust the spice according to your taste.
• Serve it with hot rice and curry of your choice.. 

So when next time you get cold, try this recipe to de-congest your cold.. Worth the recipe!!!

Tomato Kulambu

Tomato Kulambu

This kulambu is usually made with only onions and tomatoes. But can add Peas or Drumstick to it. and adding tamarind is definitely optional. If your tomatoes are sour can skip adding tamarind

Ingredients:

For Grinding Masala:

Big Onion                 - 1

Tomatoes                  - 1 1/2

Garlic                        - 2

Green Chilli              - 1

Red Chilli Powder    - 1 tsp

Corinader Powder     - 1 tsp     (Malli Podi)

Cumin Seeds               - 1/2 tsp  (Seeragam)

Fennel Seeds             - 1/2 tsp  ( Sombu)

Grated Coconut         - 3 tbsp

Others:

Small Onions            - 6

Tomato                      - 1/2

Garlic                         - 1

Salt                            - As required

Turmeric Powder      - As required

Tamarind                   - small lemon size  (optional)

Oil                              - As required

For Sesoning:

Mustard Seeds           - 1/2 tsp

Fenugrek Seeds         - 1/2 tsp  (Vendhayam)

Curry leaves               - Few

Procedure:

1. Chop Onions, Garlic and tomatoes. Extract tamarind juice.
2. Heat oil in a pan, add Cumin and Fennel seeds Then add onions,garlic and tomatoes. Add all the powders. Add grated coconut. Saute for some time. Let it cool and grind the masala.
3. Heat oil to a pan. Add Mustard seeds, Fenugreek seeds  and curry leaves Add remaining onion, garlic and tomatoes. then add masala. Then tamarind extract. add enough water. Simmer the pan and let the kulambu boil for some time. your kulambu is ready.

Egg kulambu

Egg Kulambu

A very basic egg kulambu.. Its very easy to prepare but the kulambu is very rich too.. It comes in hand on lazy days.. Even no side -dish is also required. Just boil the eggs.. Finely chop the onions.. Grind masala and then you are done!!

Ingredients: (Recipe for 2)

To Dry Roast :

Red Chilly             - 2

Coriander Seeds    - 1 tsp (malli)

Cumin Seeds         - 1 tsp (Seeragam)

Pepper                   - 5-7 (Milagu)

Others:

Hard Boiled Eggs    - 2

Small Onions           - 10

Coconut                    - 1/4 cup

Salt                          - As required

Turmeric Powder    - 1/4 tsp

Curry Leaves          - few

Oil                           - As required

Procedure:

• Dry roast everything under 'To Dry Roast' and grind it along with coconut. Finely Chop onions.
• Heat oil in  a pan. Saute chopped onions.. Once the onions are translucent add coconut paste, salt and turmeric powder.
• Add enough water and let it boil. cook the gravy in low flame till the gravy thickens.
• Add boiled eggs in the last step. Garnish with coriander leaves and serve with hot rice..

Black Channa Gravy in Fish Kulambu Style

Black Channa Gravy in Fish Kulambu Style

In Diet?? Not preparing  Aapam because of high fat coconut milk?? This recipe will serve as the alternative side dish for gravy..

 Black channa is low in fat, high in dietary fiber and rich in vitamins and minerals.. You will get nutrients of 5 portions of fruits and vegetables in just  1 portion of black channa..Thus its a healthy addition to our diet..

I tried preparing this recipe in fish kulambu style.. It was awesome... You can feel like as if you are eating fish kulambu only..

Here comes the recipe!!

Ingredients: (Recipe For 1)

Boiled Black Channa          - 1/4 cup

Small Onions                      - 8

Chopped Coconut              - 2 tbsp

Red Chilly                          - 2

Cumin Seeds                      - 1 tsp

Tamarind                            - 1 tbsp

Turmeric Powder                - a pinch

Salt                                     - As required

Oil                                      - As required

Procedure:

• Soak Black Channa overnight or soak it in hot water for 3-4 hours.. Boil it well. Extract tamarind juice from tamarind.
• Heat oil in  a pan.. saute red chilly and cumin seeds.. After a second add small onions..
• Saute till onions become translucent.. Grind along with coconut..
• Heat oil in  the same pan.. Add onion-coconut paste.. Saute till the raw smell goes off.. Add tamarind extract, salt and turmeric powder.
• Add enough water to the gravy and add boiled channa.
• Cook the gravy until it thickens in low flame.
• Serve with chapthi, roti , aapam or Idiyappam.. I served it with Aapam..

Vendhaya Kuzhambu (Fenugreek Seeds kuzhambu)

This is the authentic style of  vendhaya kulambu preparation. This kuzhambu is very easy to prepare and it requires just a handful of ingredients. Not having any vegetables at home?? Just prepare this kulambu and enjoy with pappad. Simple yet scrumptious lunch it will be!!

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Small Onion           - 8 to 10
Mustard Seeds        - 1/4 tsp (Kadugu)
Fenugreek Seeds     - 1/4 tsp (Vendhayam)
Tamarind                 - small lemon size ball
Salt                          - As required
Turmeric Powder    - 1/4 tsp
Asafoetida               - a pinch (hing)
Jaggery                    - 1/2 tsp (Vellam)
Curry Leaves           - few
Oil                            - 2 tbsp

To Dry Roast and Grind:

Dry Red Chili         - 3
Coriander Seeds      - 1/2 tsp (Malli)
Fenugreek Seeds     - 1/2 tsp (Vendhayam)
Channa Dal             - 1/2 tsp (kadalai Parupu)
Grated Coconut       - 1/4 cup

Procedure:

• Peel small onions. If the onions are big,  chop them also into two. Dry roast and grind everything under ' To Dry Roast and Grind' by adding little water. Extract tamarind juice from tamarind.
• Heat oil in a pan. Add mustard seeds, fenugreek seeds and asafoetida to it.
• When they splutter add onions and curry leaves.
• After the onions turn translucent, add tamarind extract. Add also salt, turmeric powder and ground masala.
• Mix everything well and cook the kuzhambu in medium flame till oil separates and it  reaches needed consistency.
• Switch off the flame and add jaggery. You can also add garlic to this kulambu. This kuzhambu tastes too good with gingely oil.
• Enjoy your kuzhambu with hot steaming rice and Poriyal of your choice.

Poosanikkai Mor Kuzhambu (Ashgourd Mor Kuzhambu)

Ashgourd (Poosanikkai) as well as Yogurt helps to clear all the harmful bacteria in the stomach. Hence this kuzhambu is very good for stomach .Over to the healthy recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Curd                         - 1 cup

Ashgourd                - 200 gm (Poosanikkai)

Toor Dal                  - 2 tbsp   (Thuvaram Parupu)

Raw Rice                - 1 tbsp  

Coriander Seeds   - 2 tbsp   (Malli)

Fenugreek Seeds  - 1 tsp   (Vendhayam)

Cumin Seeds          - 1 tsp  (Seeragam)

Green Chilli             - 1

Dry Red Chilli          - 2      

Grated Coconut       - 4 tbsp 

Salt                            - As required

Turmeric powder      - 1 tsp

Asafoetida                 - a pinch (Perungayam)

Mustard Seeds         - 1 tsp

Curry Leaves            - few

Gingely Oil                - As required              

Procedure:

• Cut Ashgourd into bigger pieces. Cook it with enough salt for a whistle.
• Take 1 cup of curd.Whisk it without adding water.. You can blend for a while using blender. Add salt, turmeric powder and Asafoetida. Keep it aside.
• Set A: Soak Toor Dal, Coriander Seeds and Raw rice for 30 minutes.
• Set B: Add oil in a pan. Saute fenugreek seeds, green chilli and  dry red chillies for some time and then Take it out.
• Set C: Coconut and cumin seeds, Turmeric Powder.
• Grind Set A, Set B and Set C together. Use whisked curd itself for grinding. Don't add water, since the kulambu will become too watery.
• Add the ground paste to the curd and mix it well.
• Take a heavy bottomed pan.. Add Gingely Oil.. When the oil is hot add mustard seeds and curry leaves.
• When they splutter, add in the curd mix. Add enough salt and water.. Make sure that kulambu is thick. Add also cooked ashgourd along with its water.
• When the kulambu is about to boil switch it off.. Enjoy it with hot steaming rice!!!

Basic Chettinadu Puli kulambu Masala

Basic Chettinadu Puli Kuzhambu Masala

This is the basic Chettinadu Puli kuzhambu masala. You can prepare puli kuzhambu atmost with anything. You can prepare using vegetables like potato, ladies finger, tomato, brinjal, or with any of the pulses. If you are using a vegetable, wash and chop it into little bigger pieces. if you are using pulses, puli kboil it in cooker and keep it ready.. prepare this chettinadu masala. Extract juice from tamarind. cook everything together, do the seasoning and add it to kuzhambu and serve it hot with rice.

According to me,  Chettinadu masala is very best for preparing puzhi kulambu. The spices which we are using for this masala gives a very nice flavour and aroma to the kuzhambu.  Here is that aromatic Masala recipe..

Ingredients: (Enough to make Kuzhambu for 2)

Chopped Coconut          - 2 tbsp

Tomato                           - 1 

To Dry Roast:

Coriander Seeds             - 1 tsp

Red Chilli                       - 2

Cumin Seeds                  - 1/2 tsp

Fennel Seeds                  - 1/2 tsp

Pepper                            - 1/2 tsp

Fenugreek Seeds            - 1 tsp

Toor Dal                         - 1 tsp 

Procedure:

• Dry roast everything under 'To Dry Roast'.
• Grind the roasted spices along with chopped coconut in  a blender.
• After everything has powdered, add chopped tomato.
• Grind them well.. Use as needed.

Kari Anam

Kari Anam is nothing but Muslim style Chicken Kulambu (Chicken Gravy) . This recipe is for those who is looking for a different chicken kulambu recipe.  Give a try to this different, tasty and exciting Kari Anam recipe once. The recipe follows..

Recipe For : 2

Preparation Time : 40 minutes + Marination Time

Ingredients:

Chicken                     - 1/2 kg
Potato                        - 1 (Big Size)
Small Onion              - Around 10 to 12
Ginger-Garlic Paste   - 1 tbsp
Grated Coconut         - 1/4 cup
Cinnamon Stick         - 1 (Pattai)
Cloves                        - 2 (Krambu)
Green Cardamom       - 2 (Elakkai)
Curry Leaves              - few
Oil                               - 2 tbsp

For Marinating Chicken:

Curd                               - 1/4 cup
Turmeric Powder           - 1/4 tsp
Chili Powder                  - 2 tsp
Garam Masala Powder   - 1/2 tsp
Green chili                      - 2

Procedure:

• Cut Chicken into medium size pieces. Chop finely green chili. Marinate chicken with Curd, Turmeric powder, Chili powder, Garam Masala Powder and chopped green chili for an hour.
• Chop small onion into two. Chop Potato into medium size pieces. Extract thick coconut milk from coconut. You can click here for knowing how to extract coconut milk from coconut.
• Heat oil in a pan. When its hot, add cinnamon stick, cloves and green cardamom.
• Add chopped onions and curry leaves after a minute.  When the onions turn translucent, add Ginger-Garlic paste.
• Saute till raw flavor goes off, and after that add marinated chicken.
• Cover with a lid and cook in medium flame. You can see chicken slowly oozing out water. 
• When chicken is half cooked, add in chopped potato.
• Mix everything well and cook in medium flame till both chicken and potato are cooked completely. Add some more salt if needed. Adjust the spice according to your taste.
• Add coconut milk after both chicken and potato is cooked. When the gravy starts boiling again, switch off the flame. Your Kari Anam is ready.. It tastes so good with rice..

Fish Balchao Curry

Fish Balchao Curry

Balchao is a Goan style curry. We can also call it as Pickle curry. A Goa style fish pickle curry. A must try curry for those who got bored of regular Fish kulambu..

 You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Here is the appetizing fish curry..

 

Ingredients: 

For the Gravy:

Fish                               - 2 pieces

Big Onion                     - 1

Ginger-Garlic Paste      - 2 tsp

Tomato                         - 1

Green Chili                   - 1

Turmeric Powder         - 1/4 tsp

Chili Powder                - 1/4 tsp

Salt                               - As required

Sugar                            - a pinch

Oil                                - As required

To Grind:

Red Chilies soaked in Vinegar     - 2

Whole Garam Masala                   - Each 1

Pepper                                           - 6 or 8

Mustard Seeds                              - 1/4 tsp

Cumin Seeds                                 - 1/4 tsp

Tamarind                                       - 1 tsp

Vinegar                                          - 1 tsp

Procedure:

• Wash and chop only the flesh portion of fish. Take enough salt,turmeric powder, chili powder for the fish in a bowl and add little oil . Make it a paste and marinate the fish portions in it for a n hour. After that shallow fry them in oil in a pan and take it out.
• Grind everything under 'To Grind'. Soak red chilies in vinegar for 10 minute and grind it along.
• Chop finely Big onions and tomatoes. Slit Green chili.
• Heat oil in  the same pan in which you fried fish.
• Add chopped onions to it. When its translucent, add Ginger- Garlic paste. 
• After the raw flavor goes off, add chopped tomatoes.
• Add enough salt and turmeric powder to the pan and cover with a lid.
• After both onions and tomatoes are cooked, add masala. 
• Add enough  water and cook the gravy. Add a pinch of sugar also. It increases taste of the curry.
• Once the gravy is done you can see oil leaving sides of the pan. Add fried fish and switch off the flame.
• Leave the curry untouched for some time. Enjoy your curry with hot steaming rice.

Vazhai Poo Parupu Usili

We very well know the health benefits of  Vazhai Poo (Banana Flower).  Today's recipe is Vazhai poo parupu usili, which goes well with Puli kuzhambu / Kara Kuzambu. Though the dish preparation requires some time, its worth doing it. Toor Dal and Channa Dal are soaked together and they are ground together to a batter. Later which is steamed and added to cooked Vazhai poo.  A tasty dish which is very healthy too. You can check my other posts on vazhai poo here. Vazhai Poo Kuzhambu , Vazhai Poo Kola Urundai.

Interesting Vazhai Poo parupu usili recipe follows..

Recipe For : 2

Preparation Time : 20 minutes + soaking time & grinding time

Ingredients:

Vazhai Poo                - 2 handsful (Banana Flower)
Toor dal                     - a handful (Thuvaram Parupu)
Channa Dal                - a handful (Kadalai Parupu)
Red Chili                   - 2
Salt                            - As required
Turmeric Powder      - a pinch
Mustard Seeds          - 1/4 tsp
Asafoetida                - a pinch
Curry Leaves           - few
Oil                            - 1 tbsp

Procedure:

• Wash and Chop Vazhai poo. Don't' chop it finely. Wash and Soak Toor Dal and Channa Dal for 2 hours. After that grind them together into a smooth batter along with salt and red chili.
• Take a sauce pan. Add chopped Vazhai poo ,enough salt and turmeric powder to it. Add very little water just to immerse vazhai poo and cook it until its soft.
• Now steam dal batter in an Idli plate for 10 minutes. After steaming it crumble it with your hands or using a Blender.
• Heat oil in a pan. Add mustard seeds to it. When they splutter, add hing and curry leaves to it.
• Add crumbled dal to the pan. Add also cooked Vazhaipoo.
• Mix everything well and switch off the flame in another 2 minutes.
• Enjoy your vazhai poo parupu usili with Kulambu of your choice.

Fish Puttu (Scrambled Fish)

Coming here is the healthy and tasty Fish puttu.  You can prepare this curry, with any fish which has few bones. You should be able to cut only the flesh portion of the fish alone. I used Salmon fish for this curry. You can also use 'Ooli Meen' or ' Cheela Meen' or 'Vanjaram'. 

Marinated fish is steamed, scrambled and cooked with spices.. Best alternative for Fish Fry.. Here is the delicious Fish puttu recipe..

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

For Marination:

Fish                           - 250 gm

Salt                           - As required

Chili Powder             - 1 tsp

Turmeric Powder      - a pinch

For Puttu:

Big Onion                      - 1

Garlic pods                    - 3

Green Chili                    - 1

Salt                                - As required

Turmeric Powder          - 1/4 tsp

Chili Powder                 - 1/2 tsp

Coriander Powder        - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Mustard Seeds              - 1/4 tsp

Urad Dal                        - 1/4 tsp

Curry Leaves                 - few

Oil                                  - 2 tbsp

Procedure:

• Chop finely Big onion, Garlic, Green Chili and Curry leaves.
• Marinate fish in salt, Turmeric powder and Chili Powder for 1-2 hours. After marinating, steam the fish using a Idli plate. 
• Steam the fish for 10 minutes. After that scramble the steamed fish. Don't waste the water which has come from fish.  Add to Fish kulambu. 
• Heat oil in a pan. Add mustard seeds and urad dal. When they splutter add chopped onions,  garlic and Curry leaves.
• When the onions are translucent, add scrambled fish, salt, turmeric powder, chili powder and coriander powder.
• Saute them well for five minutes. Switch off the flame after all the masala sticks to the scrambled fish. Add Garam masala powder and your puttu is ready!!!
• Enjoy your fish puttu!!!

Vazhakkai Puzhi Kulambu (Raw Banana Kuzhambu)

An interesting fact about Raw Banana is that even Diabetes Patients can eat this vegetable because of its high starch content, Where they are not supposed to eat Ripe Bananas. Raw Banana also has Pro-Biotic bacteria which helps to improve colon health. The only disadvantage of Raw Banana is that it  may produce some bloating and gas. So Don't forget to use Asafoetida, when preparing this kuzhambu..

Here is the recipe..

Recipe For  : 2

Preparation Time : 20 minutes

Ingredients: 

Vazhakkai                      - 1   (Raw Banana)

Small Onions               - 6-8

Tomato                        - 1/2

Tamarind                     - a lemon size ball

Salt                               - As required

Turmeric Powder         - 1/2 tsp

Mustard Seeds             - 1 tsp (Kadugu)

Fenugreek Seeds         - 1 tsp (vendhayam)

Green Chilli                 - 1

Curry Leaves               - few
Asafoetida                   - a pinch

Oil                                - As required.

To Grind:

Chopped Coconut          - 2 tbsp

Tomato                           - 1/2 

Coriander Seeds            - 1 tsp  (malli)

Red Chilli                        - 2

Cumin Seeds                  - 1/2 tsp (seeragam)

Fennel Seeds                  - 1/2 tsp (sombu)

Pepper                            - 1/2 tsp (milagu)

Fenugreek Seeds           - 1 tsp (vendhayam)

Toor Dal                          - 1 tsp (Thuvaram Parupu)

Procedure:

• Peel and chop Vazhakkai into little bigger pieces. Peel small onions.Chop  tomato. Slit Green Chili. 
• Dry roast everything except coconut and tomato. Grind roasted things with coconut and tomato. Your kuzhambu masala is ready. Extract juice from tamarind.
• Heat oil in  a pan. Add chopped Vazhakkai. Saute for some time, till it changes its color and take it out.
• Heat some more oil in the same pan. Add mustard seeds and fenu greek seeds. When they splutter,  add asafoetida, onions, green chilli and curry leaves.
• When onions are translucent, add chopped tomato..
• After a while, add ground  masala. Add tamarind juice, salt and turmeric powder to the kuzhambu.
• Cook the kuzhambu in low flame, till vazhakkai is completely cooked and kuzhambu gets thicken. Alternatively you can cook kuzhambu for a whistle. Garnish with coriander leaves and serve.

Gramathu Meen Kuzhambu (Village Style Fish Curry)

I learnt this recipe two years ago from my neighborhood aunty who is an expert in preparing country style dishes.  All her dishes will be unique and it usually gives the feel of eating at my Grandma's house. 

This country style fish kuzhambu differs in many ways from that of our usual Fish kuzhambu. The masala which we are adding to the kulambu, makes it  stand unique and also the fish is roasted and added. Try this fish kulzmbu once and you will fall for it..

Here goes the recipe!!

Recipe For : 2

Preparation Time : 30 minutes + Extra time for Marination

Ingredients:

To Roast and Grind:

Grated Coconut             - 2 tbsp

Small Onion                  - 5

Garlic Pods                    - 2

Fennel Seeds                 - 1/2 tsp (Sombu)

Poppy Seeds                  - 1/4 tsp (Khas-Khas)

For Kuzhambu:

Big Onion              - 1 (small size)

Garlic pods            - 2

Tamarind               - a small lemon size ball

Dry Red Chili        - 1

Turmeric Powder  - 1/4 tsp

Chili Powder         - 1/2 tsp

Coriander Powder - 1/4 tsp (Malli Thool)

Salt                        - As required

Mustard Seeds      - 1/4 tsp (Kadugu)

Fenugreek Seeds   - 1/4 tsp (Vendhayam)

Curry Leaves         - few

Gingely Oil           - 2 tbsp

For Marinating the Fish:

Fish                        - 4 pieces

Salt                         - As required

Turmeric Powder   - a pinch

Chili Powder          - 1/2 tsp

Lemon Juice           - 1 tsp

Procedure:

• Marinate Fish with the things mentioned in 'For Marinating the Fish' . Marinate the fish for about an hour and after that shallow fry it in oil.
• Peel small onions and garlic. If they are very big, chop them also into two. If its small use as such. Chop Big onion finely. Extract juice from tamarind.
• Roast and grind everything under ' To Roast and Grind' in oil. Add little oil to a pan. Add fennel seeds and poppy seeds to it. When they splutter add small onions, and half of the garlic. Saute it for some time and then switch off the flame and add Grated coconut to the pan. Coconut will cook on the pan heat itself. Grind to a smooth paste after everything cools off.
• Heat oil in a pan. Add mustard seeds and Fenugreek seeds. When they splutter add chopped onions ,garlic and Dry Red Chili to it.
• After the onions are translucent, add in salt and all powders. 
• Saute for a minute, and then add Tamarind juice.
• Add enough water. cover with a lid and cook the kuzhambu well. After the kuzhmbu leaves oil in the sides of the pan, add fried fish to the kuzhambu and switch off the flame..
• After 10 minutes,  kuzhambu is ready to serve!! Enjoy your Gramathu Meen Kuzahmbu!!! 

Naatu kozhi Kuzhambu (Country Style Chicken Gravy)

This is the recipe which was sent to me by One of our Page members and my dear friend. She also mentioned that its her signature dish and when ever she prepares this dish it turns awesome.. The masala which we are adding is the reason behind this tasty gravy.. Thanks for revealing your secret masala ,dear deepa!!..

Would you also like to share your signature dish?? Please write me back, will write a post on it so that it benefits others too..

Here comes  Deepa's Signature dish recipe...

Recipe For : 2

Preparation Time : 20 minutes

Ingredients:

Chicken - 250 gm
Bay Leaf - 1
Salt - As required
Turmeric Powder - 1/4 tsp
Sambar Powder - 2 tsp
Curry Leaves - few
Gingelly Oil - 2 tbsp

To Saute in oil and Grind:

Cloves - 2
Cardamom - 2
Cinnamon Stick - 1
Cumin seeds -1 tsp Black Pepper - 8 to 10
small onions -10 to 15
Chopped Coconut - 1/4 cup


Procedure:

• Peel and wash small onions. Wash chicken well.
• Saute in oil and grind everything under ' To Saute in oil and grind'.
• Add Gingelly oil to a cooker. When the oil is hot, add Bay leaf and curry leaves.
• After a minute, add washed chicken. Saute it for five more minutes.
• By now, chicken would have started oozing out water. And now, add ground masala.
• Add also enough salt, turmeric powder and Sambar powder.
• Saute till the raw flavor of masala goes off. Add enough water and cook for 3 whistles.
• If you think the kuzhambu is watery, transfer to a pan and cook in low flame, so that it become thick.