nethili karuvatu kulambu(dry fish)

Dedicating this recipe to all karuvatu lovers.. whenever we say karuvadu lot of people will have mouth watering feeling. Before marriage i cant bare karuvadu smell and i never had it. My husband loves karuvadu. i learned the recipe from my mother in law. Here is the mouth watering kulambu

INGREDIENTS:
nethili karuvadu-10 to 15pieces
small onion-10
tomato-1
tamarind - extract juice from lemon size tamarind
curry leaf-5
drumstick-1
kulambu podi-2sp
coconut-1cup grind the grated coconut
salt as required

• First cleaning the karuvadu is the main process. remove the head of the dryfish and remove the black part in the dry fish. Boil a water in the vessel. After the water gets  boiled nicely off itf and put dry fish  in the hot water. Leave the dry fish in the hot water for few minutes. Later remove the water u can see the sand and skin comes in the water itself. nicely wash it.
• Pour oil in a pan. put fennugreek seeds,onion, curry leaf. After it turn brown add tomato & fry till it mashes. 
• Add drumstick and karuvadu, fry it . Later add tamarind juice and salt. Leave it to boil for few minutes
• Add kulambu podi and grinded coconut to the kulambu. Boil it till the raw smell goes and drumstick will get boiled. If kulambu is thick your your yummy nethili karuvadu kulambu is ready.

Goes well with hot rice. Tastes better on the next day with palaiya satham. (ice biriyani!!!)

paasi parupu sambar(moong dal sambar)

hi friends, usually tuesday and friday most of tamil families will prepare sambar. Today i prepared paasi parupu sambar. i prepare this sambar in pressure cooker itself. Easy method to prepare sambar

INGREDIENTS:
paasi parupu-1cup
small onion-10
tomato-3
drumstick-1
brinjal,carrot,potato-1
sambar powder-2sp
water-3cup
mustards seeds-1/2sp
curry leaf-5
coriander leaf - for garnishing
salt-as required

• Cut onion, tomato and vegetables.o
• Fry the paasi paruppu in the pan without oil untile the raw smell goes
• keep the pressure cooker  pour oil fry mustard seeds. put onion and fry it nicely
• Add tomatoes after the onion fried. Put all the vegetables in the cooker and add salt now
• Pour 3 cup water, add sambar powder and close the lid of the pressure cooker
• After 5 whistles switch off the stove. now sambar is ready. Garnish with coriander leaf.

serve it with rice, dosa, idaly, pongal

Fish kulambu

Fish kulambu is my all time favourite. My hubby home town is tuticorin. Tuticorin is coastal area and famous for its harbour. we get fresh fish always. We used to do shala meen fish frequently. Small variety fish will taste good for kulambu.

Ingredients:

shalai meen- 10 to 15/any small variety fish
small onion- 10 to 15
tamarind- big lemon size
kulambu podi- 2sp
curry leaf-10
fennugreek seeds-1/4sp
oil-3sp

For grinding


coconut-1 cup grated
big jeera-1/2 sp
pepper seeds-1/2sp
small onion-5

*Clean the fish nicely. Atlast rub it with salt so that the raw smell will be low.
* Cut onions into small pieces.
*First grind all the given items for grinding and pour it in the vessel in which u r going to prepare the kulambu. extract the tamarind juice and pour on the grinded mixture. Put kulambu podi and salt for taste.keep this aside.
*Pour oil in a pan, put fennu greekseeds wait till it changes to light brown. Add onions and fry it nicely. Put curry leaf. keep the flame in sim. Add chilli powder and all the oil will turn out red. Now pour the onion fried with oil in the kulam which u have kept aside.
*Allow the kulambu to boil nicely.If your kulambu is watery. Allow it to thick. After it gets thick now time to put the fish in it. Allow it to boil it for sometime and keep in lowflame at last. with in few minutes fish will get boiled soon. So be careful after putting the fish, Fish should not break that is mainthing is fish kulambu.
 Mainly before putting the fish check the consistency. If u want thick fish kulambu. Make the gravy thick before putting the fish itself. After if u leave it to become thick your fish will get broken.If you follow this method yummy fish kulambu is ready.
Goes well with hot rice, idiyappam, dosa

Egg kulambu

Egg kulambu:(egg curry)


Today i want to share my egg kulambu recipe which i prepared for lunch.Hope u will like it.

Ingredients:


Egg-3
small onion-250gm
tomato-1
somb-1sp
jeera-1sp


To grind:


coriander leaf-little to grind
cloves-1
cinammon-1 inch
coriander powder-1sp
chilli powder-1sp
pepper powder-1sp
coconut-grated 1/2 cup
onion- 10 (from 250gm)
ginger-1inch
garlic-5


* Firstly cut onion and tomato into small pieces.Grind all the items given to grind to a fine paste.
* Pour oil in a pan and fry somb and jeera, fry onion nicely after it cooked add tomatoes.Wait till onion  and tomato becomes soft. Add the grinded paste to it leave until the raw smell goes and nice aroma comes from the gravy.
* Pour little water on the gravy, leave it to boil. While the kulambu boils nicely off the stove.  Break the egg and pour in the kulambu just like pouring for half boil, break and pour it. close the pan leave it for a while. Egg will be boiled in the heat of the kulambu itself.Later on keep the stove in low flame so that the egg will be cooked nicely without breaking.
* Egg kulambu is ready to eat now. Whenever feel bore of eating chicken, mutton u can try this egg kulambu taste great. Serve with chapathi, roti, rice.