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Monday, April 15, 2019

Kurukku Kalan | Katti Kalan (Step by Step Pics) ~ Sadya Dish

Wishing all a Happy Vishu !!

I am a little busy for the next couple of weeks and so may not see me around. Hope you all understand and I shall drop to each one of your spaces once am back. Stay tuned till my next post when I disclose the reason for my absence :D

Before signing off, let me post this thick delicious gravy which has all the yummy flavors in one curry. I just love having some steamed rice and kurukku kalan as side. Kalan is a Kerala sadya dish served mostly in Thrissur and the northern districts of Kerala. Towards south, pullisery takes over and it is a ozhichu curry(gravy type) unlike the kurukku kalan. The basic kalan is a ozhichu curry style curry which I have already posted here but this kurukku kalan is a side dish that is served during sadya. Kalan stays good for a week outside even though I personally haven't tried keeping it outside. I generally make small quantities and gets over soon. But as per my personal experience, kurukku kalan tastes best the next day after making and its worth trying. The kaya(plantain) and chena(yam) blends with the flavors completely and love the pieces soaked in sour- spice flavors. Do try it out if you haven't given tasted yet !!



Preparation time ~ 20 minutes
Cooking time~ 40 minutes
Serves ~ 7-8
Author ~ Julie

Ingredients
kaya/ raw plantain 1 small or 3/4 cup cubed
chena /yam 1 small piece or 1/2 cup cubed
curd (sour)/ pulli ulla thayir 1 3/4 cup beaten
turmeric powder 2/3 tsp
pepper powder 1tbspgreen chillies 3-4 vertical slit
salt to taste

to grind
coconut grated 1.5 cups
cumin seeds 3/4 tsp

to temper
mustard seeds 1 tsp
curry leaves 2 sprigs
coconut oil 1.5 tbsp
fenugreek seeds 1/2 tsp
ghee 1 tsp



Method
  • Wash and peel the plantains(kaya) and then cube in medium sized pieces,add in water. Similarly do for chena too and cut in  larger pieces than kaya(plantains).
  • Now add the cut kaya,chena,vertical slit green chillies, turmeric powder in a mannchatti(earthern pot) or kalchatti preferably( the sour curd may react the aluminium or non stick vessels and also earthern pot retains heat very well so the kalan thickens as it is preserved). Add 2.5 cups of water and bring this to a boil.Mix the pepper powder in 2 tbsp of water and strain in a strainer. The black portion of pepper is discarded and the rest strained mixture is used. Add this strained mixture to the cooking mix. It may take some time for the pieces to get cooked. When the pieces get half way cooked add salt,add more water if required and cook till nicely done( the cooking of the pieces should be done very well at this point because once you add sour curd in this cooked mixture the pieces hardens and doesn't cook after that). So make sure you cook the pieces well.


  • In the meantime,beat the curd well in a mixer jar. Keep aside. In another bowl add the grated coconut and cumin seeds,grind to a very smooth paste(venna pole areyenam).Keep ready.


  • Once the water gets almost absorbed, add in the beaten curd to the mixture and mix well. Constant stirring is needed from this point, the mixture may look pale yellow but don't worry the turmeric color comes up once the mixture comes to a boil. Add in salt as needed. Keep stirring constantly to prevent cuddling. It may take around 20 minutes on low flame to thicken and the mixture reduces considerably. When you feel the spoon coats the mixture nicely and thickens on cooling then you can add the ground coconut paste. Add and mix it well.This helps to thicken further and when you see bubbles appearing on the surface switch off flame(as the mixture is very thick it may start splashing all over).
  • The kalan made in earthern pot or mannchatti or kalluchatti will thicken further as it sits.
  • Now heat another pan and add ghee. Add 1/2 tsp of fenugreek seeds to this, roast nicely or remove when nicely browned(reserve the ghee in the pan itself). To the same ghee,add coconut oil and add mustard seeds when hot. Add in curry leaves when mustard splutters. Switch off flame when nicely done.


  • In the mean time,powder the fenugreek(uluva) seeds in a mortar and add to the kalan mixture. Mix well. Add in the tempering too and give a quick mix. Serve the same day or the next day.



NOTES
* Adding ghee is optional but it gives a nice flavor. I use ghee for tempering regular kalan too. The original recipe that I followed mentions to saute the cooked kaya and chena in a little ghee too. Also frying the powdered fenugreek again in ghee and then adding. I haven't done that but you can always add if you wish too.
* I have used only 3-4 green chillies and 1 tbsp pepper powder which was mildly spiced and perfect for all here. But if you wish to add in more spice then increase the green chillies and pepper powder accordingly.
* The spiciness may look way more higher when the pieces are getting cooked but don't worry this reduces once we add the curd and coconut paste.

* Dry red chillies are not tempered with this kalan. Mustard seeds,coconut oil and curry leaves used in tempering are slightly more than we usually do as this is the only thing prominently seen.
* Don't forget to use a mann chatti or mannkalam or kallu chatti for best results.
* You can roast the fenugreek seeds in oil too but sauteeing in ghee adds a unique flavor.


Friday, March 29, 2019

Milk Powder Burfi (Step by Step Pics) ~ 8th Blog Annniversary !!

We definitely need to think of the coming generations that we are nurturing so that they can live a healthy life in their times. These days giving birth to a new born is become so complicated, genetic issues have become so common and healthy babies born on earth have reduced in numbers due to the polluted environment that we live in. These reflect to our life style,food habits and environmental changes. We can't change everything but can try to bring a small change in ourselves.As someone rightly said- 'A small change can make a big difference', we should try to bring that change in life.
Having said that the milk that we buy is adulterated too. Then how about the sweets served in halwai or sweet shops. Definitely there may be adulteration in that too. Majority of the sweets use milk, ghee or milk products to make. I wouldn't say the milk processed milk powder is healthy too but to some extent we know what are the ingredients that we added in making that. Holi, Diwali and all festivities demand sweets and the increasing demand degrades the quality of that product. This burfi is very simple to make but it definitely needs a good refrigeration before you actually cut the burfi in slices else you end up having sticky pieces. I had a pack of everyday sitting in my pantry for long as I hardly use this at all, bought sometime back accidentally for some other recipe and so used up making this burfi. If you are craving for something sweet and you have milk powder at home, then go ahead and give this a try.



Let me also take this opportunity to thank each one of you who had been part of my blogging journey till now; some have left, some are added new, some are still continuing to shower their love through messages, feedbacks and pictures of their tried and tested recipes. Back in 2011, it was just a mere beginning of a notepad of my tried and tested recipes. As I look back, I have improved myself in cooking and baking. Today marks the 8th anniversary of my blog and I thank each one of you from the bottom of my heart for all your unconditional support. Sharing this yummy sweet as my virtual treat and I hope you all love it !


Preparation time ~ 10 minutes
Cooking time ~ 15 minutes + 5 mins
Serves ~ 7-8 pieces
Author ~ Julie
Ingredients
milk powder 1.5 cups(200 gms)
granulated sugar 1/2 cup or powdered sugar 3/4 cup
cardamom 3 pods
milk 1/2 cup
ghee 2 tbsp

to garnish
cashews 5
almonds /badam 5
saffron /kumkamapoo strands a pinch


Method

  • Powder the granulated sugar (1/2 cup)with cardamom pods in a blender. Keep aside.
  • Slice the almonds and cashews, keep aside.

  • Add the ghee in the pan, add in milk and add the milk powder on low flame. Keep stirring to get the mixture without any lumps. Add in the powdered sugar. Keep mixing without taking the spoon out(use a non stick pan with wooden spatula). Make sure to move the spatula along the bottom of the pan so that the mixture doesn't stick to the pan and keep flame on low.
  • Keep the biceps working for around 15 minutes till the mixture is thickened well and the mixture starts to leave the sides of the pan.

  • Transfer this mixture to a ghee smeared plate. Wait for a minute and level the mixture with  the back of a ghee dipped spoon(helps prevent sticking to the spoon).
  • Refrigerate once cool at room temperature for 4-5 hours until nicely set. Then cut in squares or diamonds and serve. Enjoy !!


NOTES
* You can add the cardamom powder towards the end of making the mixture too, but I feel adding the cardamom pods to the sugar powders it well.
* I have used everyday brand of milk powder. You can use any good brand of milk powder.
* Refrigeration is very important when cutting these burfi in slices. It requires a minimum of 4-5 hours refrigeration before you cut out neat slices. And these burfi turn sticky if you don't refrigerate too.


SWEETS THAT YOU CAN TRY AT HOME-
Badam Burfi
Pista Burfi
Badusha
Instant Jalebi
Gujjiya(mawa) 
Homemade Khoya / Mawa
Rava laddoo
Kaju Katli
Ghee Mysore Pak
Rasagullas
Gulab Jamun
Rasmalai
Badam- Paneer Burfi
Badam Katli
Peda (Milk)
Moongdal laddus


Friday, March 22, 2019

Parippu Curry | Kerala Style Moong Dal ~ Sadya Ozhichu Curry

Parippu curry is one of the important ozhichu curry in the southern parts of Kerala. We serve it as the first ozhichu curry with pappadam and ghee followed by sambar, rasam and pullisery in my home town. But towards north of Kerala the ozhichu(poured over rice) curry is mainly concentrated on sambar and rasam. Pullisery is taken over as kalan in the northern side. H's place also follow the northern style curry pattern and so after marriage, I hardly make parippu curry for sadya. However, I prepare parippu curry as a regular everyday curry at home and serve with ghee and pappadam which kids do love. Split moong dal is used to make this parippu(dal) curry. Mom uses the whole moong dal to make parippu curry which does a lot better than the split moong kind. She roasts the whole moong well and then crushes on the arakkal (grinding stone) to split it in half and get the skin off(don't try crushing in blender as it gets fine powder in one or two crushes). Wash it nicely, most of the skin floats on water and can be discarded. But I feel kinda lazy to do the tedious process and also don't have an arakkal(grinding stone) here too, I feel using split moong dal eases out the task. This is a midly spiced curry that is packed with protein and so small kids Onam starts with parippu curry and pappadam. Making parippu curry at home is quite simple keeping a few points to remember. The curry shouldn't turn very thick so add enough water to thin out and also remember that the curry thickens as it sits. This curry when served hot tastes best and so should be done accordingly. If you haven't tasted this yet,give it a try.


Preparation time~ 20 minutes
Cooking time ~ 25-30 minutes
Serves ~ 4
Author ~ Julie
Ingredients
parippu / split moong dal 1/2 cup
water 1.5 cups
turmeric powder 1/2 tsp
salt to taste

to grind
coconut 1/3 cup grated
cumin seeds 1/2 tsp
garlic 2-3 cloves
chilli powder 1/2 tsp- 3/4 tsp

to temper
mustard seeds 1/2 tsp
curry leaves a sprig
dry red chillies 2 broken


Method
  • Heat a thick bottomed pan and add the dal(I use my cooker itself). Stir fry the dal until lightly roasted or till its light brown in color. Switch off flame and leave to cool. Wash the dal 2-3 times and add enough water(more than the dal). Add in turmeric powder and salt. Close in the pressure cooker with weights. Pressure cook for 4-5 whistles or till done(the dal shouldn't fully mash, there should be bits of cooked dal to chew). I love this way but you can fully mash too but I feel fully mashing thickens the dal and doesn't taste very good like the way I generally do.

  • In the mean time,grind the coconut along with chilli powder,garlic cloves,and cumin seeds to a smooth paste adding little water.
  • Add this paste to the cooked dal and simmer for 3-4 minutes or until the coconut mixture boils and the dal mashes slightly to thicken the curry. Add more water if its too thick and adjust salt. Switch off flame.


  • Heat oil in another pan, add mustard seeds when hot. When it splutters add in the curry leaves and red dry chillies. Pour this over the curry, mix and serve hot with boiled rice,a tsp of ghee and pappadam.
NOTES
* The curry is mildly spiced curry, you can always increase the spices as per tolerance.
* You can even add dry chillies to the grated coconut and grind.

For more sadya recipes, click here.

Pour melted ghee over hot parippu curry,


Crush the pappadam and enjoy ;)


Friday, March 15, 2019

Panjipullu Kurukku | Ragi Porridge | Ragi Healthy Drink

Panjipullu Kurukku is a healthy drink that mom used to feed us as infants and then it was given to my kids too as weaning food. In our time, she used to grind the ragi on ammikallu( grinding stone) instead of mixer. Ragi is a super coolant and in summer its super healthy to have this. Ragi improves bone strength, helps in weight loss and controls blood sugar. It is a super pack of energy. I make this once a week for my kids and they love it. When they were infants I used to give them every alternate day along with kaya podi kurukku or multigrain powder kurukku. Palm jaggery is more healthier to add when serving infants. However for elders you can add a pinch of salt or reduce the amount of sugar and serve. Do try this out if you haven't made yet and enjoy !



Soaking time ~ 6 hours 
Preparation time ~ 10 minutes
Cooking time ~ 5 minutes
Author ~ Julie
Ingredients
panjipullu / ragi 1/3 cup
water 3 cups
*milk 1 cup
* sugar 2-3 tbsp



Method

  • Wash and soak the ragi(panjipullu) for 5-6 hours or overnight( remove any impurities like small stones, I generally buy the cleaned packet so don't generally do this step).
  • Grind this ragi by adding half cup water. Strain the ragi mixture in a fine sieve or use cheese cloth to get only the milky white liquid. Add the residue to the blender jar once again and grind again adding half cup fresh water. Strain once again and squeeze out the milk completely to leave behind the brown portion of ragi or the husk(you may throw that out).

  • To the strained milk, add 2 more cups of water and 1 cup milk to make it 4 cups. Add sugar as per your taste buds. I used about 2 1/2 tbsp of sugar.
  • Bring this mixture to a rolling boil on medium flame by continuously stirring else it may stick to the bottom of the pan and get burnt. This mixture thickens as it gets cooked, it may take 3 minutes after boiling to get cooked. Switch of flame and serve warm. This is a drinking like  or a thin custard like consistency, you may use 1/2 cup ragi if you plan to have more thicker version of this. My kids don't like the thick version and so I make it this way.

NOTES
* You can increase the quantity of  milk and use milk : water in the ratio of 1:1. However, I refrain from doing that due to kids allergies.
* I have added boiled milk in this porridge.
* You may add cardamom powder,fried cashews and raisins to this kurukku when serving older kids. But don't use when serving infants.
* You can use palm jaggery when giving for infants which is more healthier than sugar. I have used regular sugar.
* You can add some portion of the brown outer cover of ragi when grinding but here my kids love it this way so I generally refrain from adding.
* You may add thin coconut milk instead of whole milk too to make the porridge.






Wednesday, March 13, 2019

Chowari Pappadam | Sabudana Pappad | How to make Sago Pappad at home ? (Step by Step Pics)

Here exams are on for kids and they are waiting for them to get off this session soon to enjoy summer vacations. Exam time is really a stressful time for kids and I do give them a bit of relaxation even on the previous day of exams to play out or watch their favorite cartoon for a short time. Though they have independently started to study themselves but both need constant supervision to stop their constant annoying fights for all small silly reasons. I think all siblings do the same and we also as kids have done this.  But now realize the headache as moms as to what mom was referring when we were kids ;)


Today's post is a simple pappad recipe that you can make in these hot summer days when you have plenty of sunlight. And kids can help out too, am sure they will enjoy dropping spoonful of sago in plates.I remember mom making these papads at home long back when we stayed in Delhi. We used to love having these papads for snacks mostly but enjoy for lunch too with khichadi. These papads are quite addictive and can be made in bigger batches. I have made this recipe for the convenience of my friends who would love to give a small batch a try. Do try this out, none can stop munching just one!!


Soaking time ~ 2 hours
Cooking time ~ 25 minutes
Author ~ Julie
Serves ~ 20 papads
Ingredients
sabudana / sago / chowari 1 cup
water 5 cups
cumin seeds 3/4 tsp
salt as per taste


Method

  • Wash and soak the sabudana in 2 cups of water for 3 hours.(Rememeber to measure the water in the same measuring cup and keep the water to sago ratio 5:1.
  • To this add 3 more cups of water and bring to a boil. Add cumin seeds and salt to this mixture.
  • Keep stirring this mixture on medium flame and let it get cooked and transparent. It may take approx. 20 minutes to get done.

  • Switch off flame and then keep steel plates smeared with oil ready to make pappad.
  • Start pouring spoonful of this mixture when its still hot in roundels on this plate till you finish the cooked mixture(don't wait for the mixture to cool as the mixture thickens as it cools and you may not be able to spread evenly).

  • Sun dry these pappad for 2-3 days till its completely dried up. On the second day, flip the papad on to a polythene sheet to fasten the drying process. Dry up all papads before storing in air tight containers. Use as and when required and fry these papads in oil.


NOTES
* Use the smaller variety of sago if you get. I could get only the big ones and have tried using that. But the smaller variety makes better pappads.
* You may use polythene sheets on day 1 to pour the mixture. But this mixture is poured when its still hot and so I don't prefer pouring it on a polythene sheet due to health concerns.
* Add salt slightly more than you usually add for curries as this is pappad. However you may alter as per health needs.
* If you like a spicier version add 1/2 tsp crushed pepper corns or 1/2 tsp chilli powder too. Here kids love plain so I make this way.
* Store in air tight containers. These papads fluff up so well  that it doubles in size than the dried size.

Try out thayiru milagu kondattam if interested.


Friday, March 08, 2019

Mangalorean Jackfruit Fritters | Chakka Appam (Step by Step Pics)

Jackfruits(chakka) are coming up in season and some places its already mature and ripe. Back home, there's a wait for another month says my mom for our favorite jackfruit which is very very sweet. Though there are many jackfruit trees in the backyard but we eagerly wait for this particular tree's fruit to mature as its sweet as honey. I had some ripe jackfruit preserved from this tree from the last season, soaked in jaggery syrup(made by mom) and kept in the freezer. This preserve stayed fresh almost a year and may be more too,but I used up few days back to make these fritters before the next season is here. Once its starts to rain, the ripe jackfruits don't taste sweet and becomes watery. Summers yield the best fruit and so preserve them as much as you can. I had posted jackfruit preserve(chakka varetti) and jackfruit(chakka) jam which are few more good ways to save the fresh jackfruits all throughout the year, check it out.



Mangalorean jackfruit fritters is a sweet fritters made with fresh ripe jackfruits.I had come across this recipe from a magazine and the ingredient list didn't make me think twice before trying. I was fuly convinced that everyone at home would love it as it has jackfruit,rice, coconut and jaggery. I wsn't wrong too, all loved the small bite size fritters with a cup of tea. These fritters are similar to pazham bonda(banana fritters) and needs slow cooking as the inside may not get cooked properly. The colors of these fritters are deep brown as it has jaggery and it takes longer time to turn crisp. The inside is soft like unniyappam and is yellow in color. Unlike unniyappam these can be made instantly without fermentation and the jackfruit paste acts as a leavening to the fritters. Do try this out when you get fresh ripe jackfruits and let me know the feedback too :)


Preparation time  ~ 20 mins
Cooking time ~ 20 mins
Serves ~ 25 fritters
Author ~ Julie
Ingredients
raw rice / plain rice / pachari  1 cup
ripe jackfruit / chakka 1 cup de seeded,chopped small
jaggery / sharkara  1/2 cup melted or powder
coconut grated 1/4 cup (2-3 tbsp)
cardamom pods / elaichi powder / elakka podi  3 numbers or 1/2 tsp
rice flour / ari podi 2-3 tbsp(optional)
salt a big pinch
sesame seeds  1 tbsp
oil to deep fry


Method

  • Wash and soak the rice in water for 2-3 hours(don't soak more than that as the batter may tend to be loose once ground and so oil absorption may increase when you fry these balls).
  • I mixed the jackfruit(chakka) with jaggery(sharkara) syrup and saved in freezer(will share the post on that later on how to preserve jackfruit this way). I have used that jaggery(sharkara) mixed jackfruit which made it easier. You can use fresh de seeded jackfruit(chakka) chopped.

  • Grind the rice to a smooth batter  along with chopped fresh jackfruit(chakka), jaggery(sharkara) syrup/ powder, cardamom pods to a smooth batter without adding any water. The water from the jaggery(sharkara) syrup and jackfruit(chakka) is good enough to grind. I haven't added any extra water. The consistency of the batter is slightly thicker than idli batter. Mix the batter well, add salt, sesame seeds and *grated coconut. Check the sweetness and add more jaggery(sharkara) powder if required(1/2 cup is good enough to yield a moderately sweet fritter as jackfruit(chakka) also is sweet).

  • Heat oil in a kadai and wait till oil is hot enough. Drop spoonful of batter in oil or drop by hands in oil shaping in an oval or round fritters. Drop one after the other after waiting for a 5 seconds interval else they may stick to one another. Using a slotted spoon flip both sides and cook on medium heat else the inside of the fritters may not get cooked properly. Wait till all the sides turn deep golden brown. Drain on a paper towel and serve warm with tea.


NOTES

* No need to add water while grinding. In case require add little water and grind. Add 2-3 tbsp of rice flour to make the batter thick once you mix so that oil absorption is less,the looser the batter oil will be soaked more once fried.
* Grated coconut is generally added to the rice - jackfruit mix to grind but I personally felt adding grated coconut is good enough to add without grinding.


Check out more chakkapazham(ripe jackfruit) recipes here-
* Chakka Kumbilappam
Chakka Ada
Chakka Varetti
Chakka Unniyappam 
Chakka Jam
* Chakka Cake

Tuesday, March 05, 2019

Chembu Erissery | Taro Root Curry (Step by Step Pics)

When there is complete abstinence from all non vegetarian food during lent and I know many of you are cracking your heads for all available vegetarian options.I am also with you for that matter and do let me also know any good vegetarian curries that I haven't posted here yet. As we are also observing lent so you may get to see all vegetarian posts hereafter till Easter. Today's post is a tasty recipe with chembu that mom suggested over a casual talk and I thought to give this a try the very next day. I have already made this thrice now after that and each time this curry has gained interest in all at home. My H is not a fan of chembu(taro root) and during my initial days after marriage he used to stop me from buying this veggie. However, things changed when I once made chembu asthram which he still likes the most. Thereafter he is the one who takes initiative to buy chembu now. Then I gave this a try - chembu pullisery, which is also good for a change. Do you also have someone who doesn't like this veggie? Then this recipe is a great one to feed chembu in disguise as the mashed chembu gives no clues of this veggie and looks like the parippu curry(dal fry). Do give this a try and enjoy !!



Preparation time ~ 15 minutes
Cooking time ~ 20 minutes
Serves ~ 4
Author ~ Julie
Ingredients
chembu 2 big ones or 1/2 cups cubed
turmeric powder / manjal podi 1/2 tsp
chilly powder/ mulaku podi 1/ 2tsp
salt to taste

to grind
coconut grated 1/2 cup
cumin seeds/ jeerakam 1/2 tsp
garlic pods 3
chilly powder 1/2 tsp / bird's eye chilli(kanthari mulaku) 3-4

to temper
mustard seeds / kadukku 1/2 tsp
red dry chilli / vattal mulaku 2 broken
shallots 2 sliced
coconut grated 3 tbsp
curry leaves
oil (preferably coconut) 2 tbsp



Method

  • Scrape the skin of chembu and cut in small cubes, put in a bowl with water. Add this to a cooker,add enough water. Add in turmeric powder,chilly powder and salt. Cook for 2 whistles in a pressure cooker.




  • Wait to release pressure and then mash the chembu pieces nicely using a potato masher or a hard spoon. In the mean time, grind the ingredients listed under 'to grind' to a smooth paste. Add this to the mashed chembu mix. Give a quick stir and simmer to boil after adding nearly a cup of water else the curry may thicken very much. This curry thickens as it cools down, so add water accordingly. Switch off flame and keep aside.




  • In another pan, heat oil. Splutter mustard seeds,add in dry red chillies and curry leaves along with sliced shallots. When the shallots turn slightly brown, add in the grated coconut and fry until golden brown. 







NOTES
* You can make erissery using raw banana(vazhakka) instead of chembu.

RELATED POSTS
* Chembu Asthram
* Chembu Pullissery
* Chembu Chips
* Chembu Mezhukuparetti


Friday, March 01, 2019

Meen Achar | Fish Pickle (Step by Step Pics)

Fish pickle is a yummy delicacy that can be had with choodu choru(steamed rice). All the keralites who are away from home town would definitely love to carry this pickle in their packed luggages. This pickle can be preserved for a year. Though everyone at home loves fish pickle but I hardly make and preserve for a year as we do get fresh fish all throughout the year. I make small batches of this pickle which gets over in a week and my measures for the gravy of this pickle is not very watery too. If you wish to add more gravy to this pickle then add in water and vinegar. If you remember the chemmeen pickle posted long back which was made similarly and I made them using salad prawns. Any fresh and firm fish with a middle bone can be made as pickle. Usually I have seen my mom making pickle with tuna(choora). I have used velapara meen(don't know the english name of this fish) to make this pickle. The pickle can be served immediately after making but it tastes best on the third day of making when all the flavours are balanced, the gravy is absorbed and the fish is nice soft well coated with the gravy. Do try this out if you love pickles and if you eat fish. Check it out !!



Marination time ~ 1 hour
Cooking time ~ 20 minutes
Serves ~ a small bowl
Author ~ Julie
Ingredients
for marination
*meen / any firm fish 500 gms
ginger-garlic paste 1 tbsp
* chilly powder/ mulaku podi 2 tsp
turmeric powder / manjal podi 1/2 tsp
lemon juice (1/2 of a big lemon) or 2 tsp
salt to taste

coconut oil to fry fish

for pickling
garlic  one handful sliced / 20 pods
ginger julienned(thin cut) 3 tbsp
green chillies sliced 4
curry leaves 2-3 sprig
kashmiri chilly powder 2-3 tbsp
turmeric powder 1/2 tsp
fenugreek powder / uluva podi 1/2 tsp
asafoetida / kayam podi 1/2 tsp
gingelly oil / nallenna 3tbsp
vinegar 1/3 cup
water 1/2 cup
mustard seeds 3/4 tsp
fenugreek seeds 1/2 tsp
salt




Method

  • Wash and cut the fishes in bite size pieces. Marinate the fish using the ingredients listed above for atleast an hour. The more the marination, the better the flavors seep in.
  • Add coconut oil in a kadai(wok) and add the marinated fish in batches( I have used very less oil as this oil can't be used for any other purpose and will have to be added to the pickle if its more. I just fried in less oil and so it took more batches to fry). Fry them till crisp, drain using a colander and place on a dry plate.

  • In another pan, add gingelly oil and splutter mustard seeds, followed by fenugreek seeds. Slide in the sliced ginger and garlic. Saute until it turns slightly browned and is crisp. Add in the green chillies and curry leaves. Saute for another minute and  then add in the turmeric powder(manjal podi), fenugreek powder(uluva podi) and asafoetida(kayam podi). 

  • Saute and then dissolve kashmiri chilly powder in 2 tbsp of water(prevents burning of chilly powder). Mix well without lumps and add to the pan. Add the fried fish oil too at this time (retains flavors, if you are not using this fried fish oil then you may have to add more gingelly oil than mentioned here in the recipe so that oil floats on top).Cook for 30 seconds until the oil starts floating on top. 

  • Now, add the vinegar mixed with another 2 tbsp of water. Add salt as needed. Bring to a boil and add the fried fish pieces. Cook for 5 minutes until the fried fish is coated well with the masala. Turn off heat and let it cool completely.

P.S:  As the pickle sits, the fish pieces absorbs the gravy and gets well coated with the fish. I have taken the pictures on the next day after making so you can see there is no gravy left out. If you want a gravy in this pickle, then go ahead and add 1/2 more cup of warm water to the pickle when you add the vinegar.


NOTES
* You can use any large fish which are firm like tuna(choora), king fish(ayakoora), velapara. I have used velapara.
* You can even add vinegar to marinate. But I generally use lemon juice.
* Adding kashmiri chilly powder will give better colour to the pickle. You can use the hot chilly powder to marinate the fish and make pickle in kashmiri chilly powder.
* Add more water as needed to make the pickle gravy if you require that way. This way of making pickle hardly has any gravy on the third day after pickling.
* The pickle measures are given for making 500 gms of fish. You can easily double or triple the measures to make larger batches.
* The oil settles in the bottom of the bottle so its better to mix it thoroughly with a dry spoon frequently to prevent the pickle from getting spoiled.