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!!!)

Naattu kozhi kulambu

Hi, last sunday  i prepared naatu kozhi kulambu. This is my husband's favourite. He loves it. Hope u too will love it.

Ingredients:

Naatu kozhi-1/2kg
onion(small)- 10
tomato-11/2
coriander powder-2sp
chilli powder-1sp
garam masala powder-1sp
bay leaf-1
cloves-1
cinamon-1inch
coriander leaf- for garnishing
oil-3sp
salt-as required
FOR GRINDING:
coconut-grated1cup
pepper seeds-1sp
jeera-1/2sp
big jeera-1/2 sp
garlic-4
water little for grinding it as paste

• Firstly clean the chicken nicely with turmeric powder and keep it aside. Cut the onion and tomato into small pieces.
• Grind the items given for grinding in the mixer. 
• Keep the pressure cook in the stove. pour oil and put bay leaf, cinamon, cloves.fry till it becomes brown. 
• Now add onion and saute it nicely later add tomato fry for few minutes.
• Add the cleaned chicken pieces it in. Fry the chicken nicely allow the water to come from the chicken. Wait till the color changes in the chicken. Now add the coriander powder, chilli powder, garam masala powder, and salt.
• Nicely mix the chicken with powder and it will come as nice gravy. Now add coconut grinded paste in it. Pour the water according to the thickness of the kulambu u need. 
• close the lid of the pressure cooker. Leave to 5 whistles in high flame and later keep it in low flame for few minutes. Naatu kozhi will not boil easily. so if it is not boiled keep another 2 whistles.
• Garnish it with coriander leaf. Now yummy naatu kozhi kulambu is ready.

You can serve it with hot rice, dosa, idaly, chapathi,idiyappam

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

ginger chicken

I learnt this ginger chicken from my mother in law. It is very tasty and comes out very well with the ginger flavour. It is very traditional recipe.
Ingredients:
Chicken-1/2 kg
Onion-10pods(small)
tomato-1
sombu-1 sp
ging
ginger-1 1/2 table spoon full
chilli powder-1sp
curry leaf- 1 handful
salt-as req
1. First grind onion, tomato,ginger, chilli powder,curry leaf.
2. 3 spoon oil in the fry pan. put sombu, jeera
3. pour the grinded paste in it. Till the raw smell goes fry it.
4. put the chicken and saute it nicely so that the grinded paste nicely coat the chicken.
5. close it with lid and leave it for 5mins.
6. After the water comes out from the chicken. open it. if needed add salt and chilli powder at this stage.
7. If needed add some water if the chicken is not boil and allow it to boil.
8. If you want to serve it like gravy u can take the chicken after it gets boil and it comes to gravy stage.
9. if you want chicken to be separate like fried chicken. keep the flame in the high. Allow the chicken to coat it with the gravy.
10. Atlast garnish with the coriander leaf.

chicken fry

Ingredients:
chicken-1/2 kg
curd-1/2 cup
chilli powder- 1sp(or)chicken65 powder
masala powder-1sp
ginger garlic paste-1sp
salt as required
Procedure:
1. Marinate the chicken with all the ingredients above.
2. Put oil in the fry pan. After the oil get heated. put chicken in the pan and saute it nicely. so that oil will get added with the chicken
3. Put it in low flame. so that the chicken water comes out from the curd and chicken
4. cook till the chicken is boiled.
5. After you are sure the chicken is boiled.
6. Keep the flame in high. Saute it nicely otherwise gravy will get burnt. saute it nicely so that all the gravy nicely join with the chicken.
7. chicken will be dry
At last garnish with coriander leaf. you can serve with rice as side dish. It is fried chicken with less oil. Very easy and less oil chicken fry.

chicken kulambu

Ingredients:

Chicken-1/2kg
oil-3sp

For seasoning items:
jeera-1sp
sombu-1sp
bay leaf-1
cinnamon stick-small piece
elachi- 1
cloves -2
.........................................................................................................................................................................
For grinding:

coconut-half cup grated coconut
sombu, jeera- 1/2 sp
kus kus - 1sp
..........................................................................................................................................................................
onion-1
tomato-1(big)
ginger garlic paste- 1tsp
green chilli- 2
curry leaf- little
coriander leaf for garnishing
coriander powder- 2sp
chilli powder- 1 sp
salt - 1 1/2 sp
Procedure:
1. First cut the chicken and clean it properly. use turmeric powder for cleaning chicken. If you are not going to cook the chicken immediately. u can marinate chicken with curd and turmeric powder.
2. Grind the item given for grinding in a fine paste.
3. Keep kadai in the stove. pour oil in the kadai.put the items given for seasoning in the kadai. After it get fried. put onion to fry. Put one pinch of salt so that onion will get fry soon.Onion gets cooked put tomato.
4. Tomato cooked put ginger garlic paste to it. Add green chilli.
5. put chicken pieces. saute the gravy nicely with the chichen. close the kadai. leave it till the water comes out from the chicken.
6. After all the water comes out from the chicken. Put all the powders. given . Again saute the chicken nicely with the powders so that chicken will get nicely marinate with the coriander powders. chicken will look like dry gravy.
7. pour 1cup water. saute it.
8.keep it in full flame. After your chicken starts boiling in full flame. after 2 mins put the coconut paste in it.
9. saute it again and keep in medium flame. so that chicken will get boiled nicely
10. After it comes to kulambu consistency. Off the flame and garnish with coriander leaf.

yummy and tasty chicken kulambu is ready. You can serve it with rice, chapathi or parotta also.



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