கருவாடு வறுவல் | KARUVADU VARUVAL | Dry Fish Fry | Karuvadu Fry

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Karuvadu varuval / Karuvadu Fry is really a very tasty and spicy recipe, which a fish lover should definitely try. It is very easy to prepare also, with very less ingredients.
Dry-fish (Karuvadu) is a common seafood delicacy in most non-vegetarian families in South India. It is the best boost for breast milk. They are the fish that are preserved in traditional methods such as sun drying, smoking and salting. In Tamil nadu coastal area the use to preserved by nature by letting wind and sundry it.
We don’t need to add salt to this dish as its already salted while drying
It goes well with rice with rasam or sambhar or even with pulicha keerai kadayal

Ingredients:

Dry fish / Karuvadu 1 cup
Chilli powder 3 tbsp
Turmeric powder half tsp
Oil

Methods:

Soak the dry fish in water for at least 30 mins and clean it

In a bowl take the dry fish add chilli powder and turmeric powder with sprinkling some 
water. So that the dry fish is coated with chilli powder paste. No need to add salt as normally the dry fish is salted already.

Heat a pan with oil, fry the coated dry fish in a medium flame for 10 mins or till it is cooked

Keep turning the fish consistently with a regular interval gap so that it fries both sides evenly

Your Karuvadu varuval/Dry fish fry is ready, Have it with rice with rasam or sambhar

Thank you

புளிச்சக்கீரை கடையல் | Pulicha Keerai Kadaiyal | Gongura Pachadi Tamil nadu style

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Gongura pachadi / Pulicha Keerai kadayal is a popular Andhra dish & Tamil nadu
Gongura leaves are sour in taste and is very rich in iron, vitamins and folic acid. It has anti-oxidants essential for human nutrition. Sorrel leaf is known as Gongura in Telugu, pulicha keerai in Tamil and Pitwaa in Hindi.
Gongura pachadi tastes great with white rice, idly and dosa. The tangyness of pulichakeerai kadayal compliments well with curd rice


 

Ingredients:
Onion 1 big size
Green Chili 10 pcs
Pulicha keerai / Gongura 1 bunch
Dry Red Chili 10pcs
Coriander seeds 4 tbsp
Asafoetida 1tsp
Vadagam 2 tsp
Garlic 5 cloves
Salt per taste

To Prepare Vengaya vadagam :
Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.
 
Methods:
Pressure cook till one or two whistles pulicha keerai, chopped onions and green chilli wait till the pressure releases

Heat the pan ad dry red chili and coriander seed sauté for two and grind it to rough consistency 

Hand grind the pulicha keerai mix using a mud pot and a mathu , add salt per taste, Asafoetida, grinded red chili powder & coriander seed . Grind to thick consistency

Heat a separate pan, add oil once boil switch off stove, splutter vadagam and garlic cloves
Add the seasoning to the gongura mixture and mix well

Your Pulicha keerai kadayal / gongura pachadi is ready.

Cauliflower Pakoda | Cauliflower fry | Gobi 65

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Cauliflower Pakoda/Gobi 65 are tasty, crunchy, golden brown Indian tea time snack loved by not only in India but around the world. These pakoras are crunchy form outside and soft from inside. Made in south Indian style, these are very flavorful and fills the entire house with an exciting aroma

These crunchy and delicious cauliflower pakoras are served with green chutney or tomato sauce with a masala tea would be the best combination drink. Gobi pakoras are perfect for an afternoon tea time snack or a cocktail party.

Let see below on how to cook Cauliflower pakoda

Ingredients :

Cauliflower

Maida 2 cups

Corn flour 2 cups

Red chili powered 2 tbsp

Garam masala 1 tbsp

Salt per taste

Turmeric half tsp

Vegetable oil

Onions 2 nos

Curry leave Handful

Green chili 3

Curry powder 1 tsp

Method :

Cut the cauliflower into medium sized florets
Micro wave / Boil the florets in salted water for 5 minutes. Drain the water completely. This step is important to get rid of worms inside the cauliflower as well as for salt to get into the cauliflower.

Mix the Maida, Corn flour, Turmeric powder ,Salt, Garam masala and the chili powder in a bowl with water and make it a batter.
Add the microwaved/boiled cauliflower florets and mix it with the batter

Heat the oil and deep fry the Cauliflower pakoda mix

Fry it till its golden brown, Drain the excess oil with a paper towel. You can now serve it hot with ketchup or can season them as follows
In another pan fry the chopped onions, curry leaves and sliced green chili

Add curry powered, salt to it sauté for a while and switch off the heat
Mix it with the Cauliflower pakoda and serve it hot hot.

 

Thank You !!

Meen Kulambu / Meen Kuzhambu | Fish Curry | Thenga parai meen / Horse mackerel curry

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Meen Kulambu / Fish Curry is a tasty and a mouth-watering recipe, loved by all ages. Just spelling the word will make one drool… Tingle your taste buds with the smooth and spicy Fish Curry blended with the sweet and tangy taste of tamarind and aroma of vengaya vadagam / sun dried seasoning balls. This dish should be rested for some time and then eaten because it helps the fish in absorbing the flavors into it and makes it more juicy and soft.
Fish is one of the prized and nutritionally rich and delicious foods that most of us love A very unique animal meat rich in essential fatty acids, low in cholesterol and contain protein and many other major nutrients. Normally the taste of the fish purely depends upon its origin, whether from salt or fresh water, its fat content and if eaten fresh or preserved.
Meen Kulambu goes extremely well with rice, dosa and rotis. Fish kuzhambu or kulambu is a classic dish typically prepared in the coastal areas of Tamil Nadu, Kerala and Mangalore regions.

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So, let’s see below on how to make meen kulambu / fish curry

Vengaya vadagam :

Soak the urad dal in water for 20 minutes and To this add the mustard, fenugreek, turmeric powder, cumin seeds, finely chopped onions, curry leaves and garlic, enough salt and mix well with your hands. Keep it in a container tightly covered for a day. Dry this in direct sunlight on the next day. Let this dry for the whole day till sunset. On the next day, add the sesame oil and mix well and then roll them into apple medium sized balls and continue drying it in sunlight for one more day.

Kulambu millagai thool:

Sun dry red chili 1kg, coriander seeds 1kg, Toor dal 100gm, curry leaves (handful), Turmeric 100gm and grind it finely

Ingredients:

Thenga para meen / Horse mackerel 350gms
Vengaya vadagam / sun dried seasoning balls 2 tbsp
Small onions 100gms
Tomato 1
Handful of curry leaves
Tamarind 1 lemon size ball
Homemade chili powder / Kulambu millagai thool 8tsp
Turmeric powder half tsp
Salt per taste
Vegetable oil


Methods:

Clean the fish and keep aside
Squeeze the soaked tamarind well to release all the pulp from it. Strain to get thick tamarind juice and discard the pith and seeds.
Add homemade chili powder, salt, turmeric powder with tamarind juice and let its soak for 15mins
In a large pan, heat oil and add vengaya vadagam and let it sputter

Once they sputter, add small onions and sauté

After onions is softened Add the chopped tomatoes, curry leaves and sauté

Now add the tamarind mixture and let it boil for 15 mins till the raw smell is gone to a thick consistency

Now add in fish pieces and cook till fish is done around 10mins.

Turn of the heat and serve the delicious fish curry with rice

Thank You:  )