Fish curry/Meen karutha kuzhambu - village style

fish curry

This is good home remedy for acidity. Especially for the women after their delivery this will help to heel the hurts quickly. For them we can add more omam.

Ingredients:

Fish/Meen	¼ kg
Coconut	1
Ajwain/omam	1 tea spoon(or more)
Dry ginger powder	½ tea spoon
Garlic	10
Shallot/small red onion	10
Black pepper powder	¼ tea spoon
Chilli powder	As required
Coriander powder	1 tea spoon
Asafoetida powder/hing	¼ tea spoon
Tamarind	As required
Salt	As required
Curry leaves	Few
Mustard seed	½ tea spoon
Fenugreek seed	¼ tea spoon
Oil	3 table spoon

meen karutha kuzhambu

How to prepare Meen karutha kuzhambu:

• Roast the ajwain till the aroma rises and set aside. Also roast the garlic in oil till light brown and transfer to a plate.
• Now fry coconut along with shallot in oil. At last add the dry ginger powder, chill powder, black pepper powder, coriander powder, hing, few curry leaves, ¼ tea spoon of mustard seed, fenugreek seed, roasted ajwain and garlic.
• Allow them to cool and grind it to fine powder and add required amount of water and grind into fine paste.
• Clean the fish and keep it ready.
• Dissolve the tamarind and salt in water and add the grinded paste in it.
• Temper the mustard seed and curry leaves in oil and add the above dissolve water in it. 
• Also add the cleaned fish and allow to boil till it gets cooked and become soft.
• This is a good combination with rice, dosa, idli etc..

for more dishes visit Indian recipes

Chicken curry/kuzhambu – Village style

Chicken curry

Ingredients:

To marinate

Chicken	500 grams
Lemon	1
Turmeric powder	¼ tea spoon
Salt	A pinch
Chilli powder	¼ tea spoon
Garam masala powder	¼ tea spoon
Coriander powder	¼ tea spoon
Ginger-garlic paste	2  table spoon

For kuzhambu:

Coconut	1
Tomato	1
Small red onion/Shallots	10
Garam masala powder	1 tea spoon
Coriander powder	2 table spoon
Chilli powder	As required
Salt	As required
Black pepper powder	½ tea spoon
Curry leaves	Few
Coriander leaves	Few
Oil	2 table spoon
Mustard seed	¼ tea spoon

How to make kuzhambu:

• Marinate the chicken with ginger-garlic paste, turmeric powder, 1 table spoon of lime juice, chilli powder, masala powder, coriander powder and salt for an hour and pressure cook it till soft.
• Roast the coconut in 1 tea spoon oil till reddish brown and add the 5 shallots, chilli powder, coriander powder, black pepper powder, garam masala powder and few curry leaves.
• Allow it to cool and grind into fine powder. Now add required amount of water and grind into fine paste.
• Now temper the mustard seeds, coriander leaves and curry leaves in remaining oil, chop the remaining shallot and sauté them, also add the tomato.
• Mix the grinded paste with water and salt. Now add them with this and also add the cooked chicken with this.
• Allow to boil well. This is an excellent combination with rice, dosa, idli, idiyappam, puttu etc..

for more dishes visit indian recipes

Thavuna podi-kiramathu samaiyal-village recipe

thavuna podi

This is a traditional indian side dish used especially in village. so its an village recipe. Its used as a side dish for rice, variety of dishes using bread ect. Its also helpful a remedy for indigestion. If you feel irritated or having vomiting sensation (retching) due to your full meal you can eat ¼ tea spoon from this which will over come this.

thavuna podi ingredients

Ingredients:

Coconut	1
Red chilli	Few (as required)
Curry leaves	A hand full of leaves
Asafoetida	½ tea spoon
Coriander seeds	A hand full of seeds
Black gram/urad dhal/ulutham parupu	A hand full of dhal
Garlic	15 pieces
Tamarind	As required
Bengal gram/kadala parupu	A hand full of gram
Salt	As required
Oil	2 table spoon

How to make Thavuna podi:

• In a pan fry urad dhal without oil till it turns light brown and set aside.
• Then fry Bengal gram without oil. When it becomes light brown set it aside.
• After that roast coriander seeds till its aroma changes, and transfer it to plate.
• Then fry the asafetida slightly.
• Now add oil in the pan fry skin peeled garlic till brown. Remove it to a plate.
• Then fry the red chilli and set aside.
• Now fry the grated coconut. When its color starts to change add curry leaves and fry till the coconut becomes brown.
• Add the salt and tamarind along with this and grind everything altogether in mixy.
• Now the thovuna podi is ready to use with our foods.

for more dishes visit indian recipes