Tag Archives: thoothukudi

Birthday to Me


Here comes the day, when I cheer up me wishing myself – “Happy Birthday, got tons of things to do“, because of the person within me(my grandfather), none other than you can make me happy. Every birthday when I turn back, I feel nothing with me except memories both evil and good, but this time I feel that I have something with me and the reason behind everything was my inspiration (my grandfather) and his dreams. I strongly believe that I would make your dreams come true.

Happy Birthday - 2016

Happy Birthday – 2016

All the birthdays, I use to feel for things I don’t have. But this time I am happy, that I felt and feeling happy for the things and people I have in my life.
Every time as I say, when I was told the meaning of name (named by my grandpa), and love to follow it. Deepa (deepam) – which enlightens things in dark. Still learning lessons of life – may be I would say that this year has turned me, eligible to in this mysterious world, handle things that come to me the same way.
Only thing I wish on this day is “Need more energy, power, intelligence and patience”
Blessed to be in beautiful relationship as a mother, wife, friend and relative for the ones who need my relation.

Maasi Karuvadu / Scrambled Maldives Dry Fish


Recently I have been asked for a guest post by Mr. Jayanth Dev of Brewchew.in for their website launch on this Diwali. First of all I thank you Mr. Jayanth Dev for this golden opportunity. Do check out this link to find my recipe in BrewChew: http://www.brewchew.in/2015/11/scrambled-maasi-karuvadu-recipe.html.

I was asked for a unique recipe and so I thought of sharing a recipe with Maasi Karuvadu / Scrambled Maldives Fish fry which is very common in hometown (Tuticorin).

Maasi Karuvadu / Maldives Dry Fish is one of my hometown (Tuticorin) special. This dry fish is prepared in Maldives and available in most of the grocery shops and markets of Tuticorin. It looks like a log, first of all we need is to crush it and then grind it in a mixer to fine powder, then store the powder in an air-tight container. This process helps in easy storing of this dry fish and also helps in reducing the time of preparation, because it’s used only in the form of powder for cooking. Let us move on to the recipe…

Do check out my other seafood recipes in this link: https://madraasi.com/main-course/non-vegetarian/seafood/.

Maasi Karuvadu / Scrambled Maldives Dry Fish

Maasi Karuvadu / Scrambled Maldives Dry Fish


  • Maasi Karuvadu / Maldives Dry fish powder – 3 tbsp
  • Red chillies – 3 nos
  • Mustard seeds – 1/4 tsp
  • Split Black Lentil – 1/4 tsp
  • Curry leaves – two sprig
  • Grated Coconut – 3 tbsp
  • Chili powder – 1/2 tsp
  • Lemon juice – 1 tsp
  • Onions – 2 (medium size)
  • Salt to taste
  • Oil – 2 tbsp.


  • Soak maasi karuvadu / Maldives dryfish powder in a cup of water for 20 mins.
  • Peel and finely chop the onions.
  • Heat oil in a kadai, add in the mustard seeds, black lentil and curry leaves, wait until they crackle,
  • Add in the chilies and cook for few seconds.
  • Add in the onion and cook until they start browning.
  • Meanwhile drain the water from the soaked dry fish powder and add the soaked dry fish powder to the kadai.
  • Add in turmeric powder, chili powder and cook for few mins (10 mins), until the raw smell of the spices goes off.
  • Add in the grated coconut and cook until the raw smell of coconut goes off.
  • Check for salt, if needed sprinkle little salt and pour in the lemon juice, cook for 5 mins.

Serve hot for lunch as side dish. It goes out well with steamed rice and sambhar or steamed rice and rasam.

Crab Curry with Moringa Leaves (Drumstick leaves) / Nandu Murungakeerai Kulambu


Crab is not only mine but my family’s favorite, but getting crab (with flesh) is very difficult here in Bangalore. I use to have a look at crabs whenever I go to market for getting fish, but this time I found the crabs with heavy weight and suddenly I got six of them. Since its summer and crab is not good for summer, I prepared crab with drumstick leaves which is good for summer. Also the curry taste delicious and the aroma was unbeatable. I would say this is as a “Finger Licking Curry”. I accompanied this with steamed rice and egg omelette.

Since it’s Friday, I am taking it to Fiesta Friday #72 hosted by angie@thenovicegarderner. Let us move on to the recipe…

Crab curry with Moringa Leaves / Murunga Keerai Nandu Kulambu

Crab curry with Moringa Leaves / Murunga Keerai Nandu Kulambu


  • Moringa / Drumstick Leaves (murunga elai) – two handsful
  • Crab – 6 nos
  • Mustard seeds – ¼ tsp
  • Cumin seeds – 2 tsp
  • Fenugreek / Methi seeds – ¼ tsp
  • Onions – 3 nos
  • Tomato – 1 ½ no
  • Ginger-garlic paste – 1 tbsp
  • Chili powder – 1 ¼ tsp
  • Coriander powder – 2 ½ tsp
  • Turmeric powder – ½ tsp
  • Grated coconut – 3 tbsp
  • Coriander leaves – a handful
  • Oil (Sesame/Gingelly oil or Coconut oil) – 1 tbsp

Making of Nandu Murungakeerai kulambu / Crab curry with Moringa Leaves –


  • Peel and roughly chop the onions, crush them in a blender or in mortar and pestle.
  • Finely chop the tomatoes and coriander leaves. Keep it aside.
  • Remove the drumstick from stalk, clean in running water, drain the water and keep it aside.
  • Grind the grated coconut along with 1 ½ tsp of cumin seeds to a fine paste by adding water.
  • Heat oil in a heavy bottom and wide mouth kadai, add in mustard seeds, leftover cumin seeds, fenugreek/methi seeds and wait till they crackle.
  • Add in the drumstick/moringa leaves and cook until the leaves turn dark green in color.
  • Add in the onions and ginger-garlic paste and cook until the raw smell goes off or the onions turn to golden brown in color.
  • Add in the tomatoes, cook until they turn mushy and the oil separates along the sides.
  • Add in the spice powders (turmeric, chili and coriander powder) and cook until the raw smell goes off.
  • Pour in a cup of water, bring it to boil and now pour in the grounded coconut paste, bring it to boil for few mins or until the raw smell goes off.
  • Add in two pieces of crabs, cover and cook for few mins or until the oil floats on the top.
  • Add in all the other crab pieces, cover and cook for few mins or until the crab is cooked (the crab changes to blue color).
  • Remove the lid and keep in medium flame, until the curry thickens.

Serve hot. Goes out well with steamed rice for lunch.