Meen kuzhambhu - Fish Curry

Ingredients (serves 4-5)
1. Shallots -250gms or large onions-2
2. Tomatoes - 4-5 ( finely chopped)
3. Turmeric powder- 1tsp
4. Chilly powder -3tsp
5. Coriander powder -3tsp
6. Salt- 1 1\2tsp
7. Tamarind -  lemon sized ball
8. Fish -300gms
9. Mustard, urad dhal -1tsp
10. Fenugreek seeds -1\2tsp
11. Oil -3tbs
12. Curry leaves -few

Method
1. Heat oil in a pan, add mustard, urad dhal and fenugreek seeds.
2. When the crackling of the mustard stops, add finely chopped onions, fry till they are pink and crisp.
3. Add finely chopped tomatoes and saute' till they are tender.
4. Add all the powders and salt and fry for a minute or two until the oil separates out.
5. Dissolve the tamarind paste in 200 or 250ml of water or as required for the gravy and add it to the masala and let it boil for about 7 minutes or so until the gravy thickens. A small piece of jaggery can be added at this stage to balance the taste of the gravy.
6. Add the fish( washed with little turmeric powder and little salt), cover and cook for about 7 minutes on low heat.
7. When done garnish with curry leaves and serve with rice, idly or dosa. ( fish curry tastes even better when eaten on the next day of its preparation, usually it is made in the night and served for idly the next morning).

karuvattu kulambu - Dry salted fish curry

Karuvattu kuzhambu is a traditional dish of Tamilnadu and a very popular one in gramathu samayal, particularly made in the month of Aadi while celebrating the goddess. It is a tradition to make Kelvaragu or ragi koozh, thinai maavu, murungai keerai porial and karuvattu kuzhambu on one of the days of the Aadi month and should be shared with poor and neighbours after the prayers. I remember bringing along the poor from the streets and mother pouring the koozh from large cauldrons to them and my job was to give thinai maavu and keerai. Though such traditions have faded away once we moved, as  a new tradition, we never fail to receive koozh and karuvattu kuzhambu from neighbours around almost on all the four sundays of the month. Still we can see huge celebrations during this month, with serial lights settings, light music, people offering food to all in every temple and festive mood in high spirits as it also marks the onset of festivals and celebrations there after.

Ingredients

1. Mochai (field beans)-100gms.
2. Shallots - 20 or Onions - 2(large)
3. Tomatoes –3
4. Mustard – 1tsp
5. Urad dhal- 1tsp
6. Turmeric powder – ½ tsp
7. Chilly powder +coriander powder - 5tsp
8. Fenugreek seeds - 1/2tsp
9. Salt – 1 tsp
10. Gingely oil – 3 tbsp
11. Dry Fish – 5 pieces or 100gms
    
12. Brinjal – 100gms
13. Potatoes- 100gms
14. Drumstick – 1
15. Tamarind -  lemon sized ball soaked in water
16. Curry leaves - few

1. Soak dry mochai overnight and cook them with little salt or can use fresh mochai if available.
2. Heat oil in a pan, add mustard and the urad dhal. Add curry leaves and fenugreek seeds. When it changes colour,
3. Add the onions, fry till they are pink and are lightly crisp.
4. Add tomatoes; fry till the tomatoes are soft. The pan should be closed with a lid for the tomatoes to cook faster.
5. Add the turmeric powder, chilly powder, coriander powder and the salt and fry for a minute.
6. Add the vegetables and mix well.
7. Add enough water to cover the vegetables and leave it cook till they are done (cover the pan with a lid).
8. Add the cooked mochai seeds and the Strained tamarind water to the gravy, and also add the dry fish (which is washed in warm water) to the gravy and leave it to cook for five minutes. Cook on low heat until everything is well combined and the oil separates. Traditionally it is served as it is along with Ragi kali.

Coconut paste can be added for a different taste which is good with white rice or chappathi. Add 2tbsp of coconut paste to the gravy (The gravy can be served without coconut also) and let it boil for a few minutes. When done, serve with white rice, dosai or chappati. I have not added coconut in the picture.

Thakkali Thokku - Tomato curry

     Ingredients

1. Shallots – ¼ kg (chopped) or 2 onions
2. Tomatoes - 4
3. Turmeric Powder – ¼ tsp
4. Chilly powder – 1 ½ tsp
5. Coriander powder - 1 ½ tsp
6. Salt - 1 tsp
7. Mustard – 1tsp
8. Urad dhal – 1tsp
9. Curry leaves – few
10. Oil – 3-4 tbsp

1. Heat oil in a pan and when it is warm add the mustard and the urad dhal.
2.  when the crackling stops, add the onions and fry till they are lightly brown and add the tomatoes and cook till they are soft (cover the pan with a lid, it helps to cook the tomatoes fast).
3. Add the masala powders and fry till the oil separates out from the masala. Little water (50– 75ml) can be added to the masala.
4. Close it and leave it for five minutes or until done on simmering heat. Add the curry leaves and remove from fire and can be served with chappati, dosai, idly or even with white rice.