Meen Kuzhambu /Fish Curry

Paruppu Urundai Kulambu

Ingredients:

• Thuvaram paruppu- 1/2 cup
  
  
• Shallots,chopped - 3 tblsps
• Red chillies - 4 nos.
• Soambu-1/4 tsp
  
  
• jeera-1 tsp
• chopped coriander leaves-4 tblsp
• Salt-To taste

FOR GRAVY:

• Tamarind-1 big gooseberry size
• Shallots-1/2 cup
• Garlic-10 flakes
• Tomato-1 small(chopped)
• Redchilli powder,coriander powder- 2 TSP
• Turmeric-1/4 tsp
• Salt-To taste

To grind:

Coconut - 1/2 cup

Method:

• Heat oil in a pan.
• Add the mustard seeds , add fenugreek seeds , curry leaves, cumin and asafoetida.
• Add the chopped onion and fry till it becomes soft.
  
  
• Then add the chopped tomato and cook till it becomes mushy.
• Then pour the tamarind extract.
• As soon as it starts boiling , add 2 cups water , chilli powder, coriander powder, turmeric powder,salt and close tightly with a lid.
• Cook till the raw smell goes.The curry should be thin like rasam in this stage.
• Put off fire and keep aside.

Method for urundai:

• Soak both the dhal for 1 hour in water.
• Drain the water.
• Grind it in to a coarse mixture with red chillies, salt,garlic. Put it in a mixing bowl.
• Chop the onion, ginger, cilantro and curry leaves and mix them with the dhal mixture.
  
  
• Make small balls out of the mixture (in the size of a lemon).
• Arrange the ball in the idly pan.And boil for 5 to 6 min.
• Now add steamed paruppu urundai to the gravy and cook for 10 mins. Water will be absorbed by the dhall balls. Finally garnish the gravy with coriander leaves.

Poondu Kuzhambu

Ingredients:

• Garlic pods, peeled - 1 cup
• Mustard seeds - 1 tsp
• Onion, chopped - 1
• Tomato, chopped - 2
• Tamarind - Lemon sized
• Chilly Powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Coriander powder - 3 tsp
• Perunkayam - a pinch
• Fenugreek seeds-1/2 tsp
• Coriander leaves - few
• Salt to taste
• Oil - 2 tsp

Method:

• Soak tamarind in water for 10 Min's and extract a cup of tamarind juice from it and keep aside.
• Saute little onion and tomatoes and grind it.
• Heat oil in a pan, add mustard seeds to it, after it splutters add fenugreek seeds.
• Add the chopped onions to it and fry till they are golden brown.
• Then add tomatoes and fry till they become soft.
• Add garlic, turmeric powder, chilly powder and coriander powder to it and mix well and add the grind paste.
• Then add tamarind juice, 1 cup of water and salt to it.
• Cook the gravy till it becomes thick and garlic are soft.
• Garnish with coriander leaves and serve it.

Vendakkai Puzhi Kulambu

Ingredients:

• Okra - 7(cut into medium size pieces)
• Urad dal - 1/2 tsp
• curry leaves - 4 count
• Mustard seeds - 1tsp
• Large Onion-1
• Tomato-2 Medium size
• Fenugreek seeds-1/2tsp
• Coriander powder-4tsps
• Chilli powder-2tsps
• Turmeric powder-1/2tsp
• Kolambu Podi – 2 tbsp
• Tamarind Juice – 10 tbsp (add as u require)
• olive Oil
• Salt for taste

Method:

• Heat the oil in a pan & splutter the Mustard seeds first & then add udral, fenugreek seeds & curry leaves.
• Add the chopped onion & fry for 6-7mts.
• Add the chopped tomato & fry for 6-7mts.
• Then,add the chilli powder,coriander powder, Turmeric powder & Kolambu Podi and the okra pieces combine them & cook them for 10mts.
• Now,add the tamarind & add 11/2 cups of water & close the kadai & cook the okra cooks in high flame till its comes like a gravy.
• Serve the Okar tamarind gravy with rice.