Tag Archives: Tamilian recipe

Dryfish Curry / Karuvadu Kulambu

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Karuvadu / Dry fish is one of the staple food my hometown, I love dry fish to core. But my hubby never likes dry fish, even he doesn’t like it’s aroma. But now my kids love this Dry fish like me, so I use to prepare this Dryfish curry in a small quantity, only I and my kids will have it.

Here I am going to share a dryfish / Karuvadu curry prepared with Barracuda (seela) Dry fish. There are few vegetable which gives out good taste when combined with this Dry fish and so I have induced Eggplant/Brinjal with this Curry. Let us move on to the recipe…

DryFish Curry / Karuvadu Kulambu - 2

DryFish Curry / Karuvadu Kulambu – 2

Ingredients:

  • Dry fish – 7 pieces (100 gm)
  • Onions – 2 nos
  • Tomato – 1 nos
  • Baby Eggplant / Brinjal – 5 nos
  • Mustard seeds – ¼ tsp
  • Split Blackgram – ¼ tsp
  • Fenugreek / Vendayam seeds – ¼ tsp
  • Curry leaves – 2 strings
  • Chili powder – 1 tsp
  • Coriander powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Oil – 3 tsp

Preparation:

  • Peel and finely chop the onions and tomatoes. Chop the brinjals/baby eggplant lengthwise into 4 equal halves and soak it in water.
  • Soak dryfish in hot water for 15 mins, so that the dust would be washed off.
  • Heat oil in a kadai, add in mustard seeds, split blackgram and curry leaves. Wait till they crackle.
  • Add in the onions and cook till they become transparent.
  • Add in the tomatoes and cook till they become mushy.
  • Add in the brinjals/baby eggplant followed by all the spice powders and cook till the raw smell goes off.
  • Pour in a cup of water, cover and cook till the brinjals are 80% cooked.
  • Remove the lid and drop in the dry fish pieces, cover and cook till they are done and the oil separates and floats on the top.

Serve hot with steamed rice and boiled egg or egg omelette.

 

Fish Fried Rice

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A easy and simple recipe with the leftover fish fried oil. I every well know after seeing the name everyone will be guessing about this recipe. This is a delicious, spicy rice dish which is made by stirring the rice in the leftover fish fried oil. I use to prepare this rice whenever I fry fish. So now let me move directly to the preparation…

Fish Fried Rice

Fish Fried Rice

Preparation:

After you finish frying the fish, take out some amount of steamed rice and mix it with the leftover fish fried oil directly in the fried tawa.

Mung Bean KodoMillet Rice / Varagarisi Paasipayaru Sadham

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Already I have posted a recipe of this Mung Bean rice, but now this is another version. Here I have used Kodo Millet / Varagarisi instead of raw rice, the taste, texture was too good and this resulted in more health conscious than this Mung Bean Rice. A more healthy recipe and good for kids. Let us move on to the recipe…

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Mung Bean Foxtail Millet Rice / Varagarisi Paasipayaru Sadham

Ingredients:

  • Kodo Millet Rice / Varagarisi – 1 ½ cup
  • Mung Bean – ¾ cup
  • Cumin seeds – 1 tsp
  • Mustard seeds – ¼ tsp
  • Chili powder – ¾ tsp
  • Cumin powder – 1 tsp
  • Ghee / Clarified Butter – 1 tbsp
  • Oil – 2 tsp
  • Salt to taste
  • Curry leaves – a string

Preparation:

  • Clean, wash and soak the Kodo millet for 15 minutes. Drain the water and keep it aside.
  • Pressure cook mung bean with water for 5 whistles.
  • Remove the lid and add the kodomillet rice with 3 cups of water. Let it boil.
  • Add in the turmeric, chili and cumin powder along with salt.
  • Heat ghee/clarified butter and oil in a tadka. Add mustard, cumin seeds and curry leaves. Wait till they crackle.
  • Pour it to the rice. Let it boil.
  • Again pressure cook for 3 whistles. Transfer it to a bowl.

Serve hot. This goes out well with thuvayal/thogayal (sesame thogayal) and vadagam.