Tamarind – 1 Lemon size (Soak it into a cup of water)
Coconut Oil – 2 Tsp
Mustard Seeds – 1 Tsp
Fenugreek – ¼ Tsp
Salt
Marination:-
Salt – To taste
Chilli Powder – 1 Tsp
Turmeric Powder – ½ Tsp
Preparation:-
1. Marinate fish with salt, Chilli powder and turmeric
powder
2. In a pan add coconut oil and splutter the mustards and
fenugreek.
3. Add curry leaves, onion and sauté well for 2 min
4. Then add garlic, ginger and green chilli and sauté well
5. Add Salt for gravy, Chilli powder, turmeric powder, coriander
powder, Tomato and sauté until its raw smell has gone away
6. Add the fish into it and mix it well
7. Pour tamarind water and pour water needed for gravy. Bring
it to boil. Once it started boiling close the lid, reduce the flame and cook until
the gravy thicken. Stir occasionally without damaging the fish pieces
8. Add remaining curry leaves. Switch off the stove and keep
it aside for 5 to 10 min
How to prepare Kerala Sadya Special Koottu Curry | Malabar Style Koottu Curry | Kootu Curry?
Kerala Sadya Special Koottu Curry | Malabar Style Koottu Curry | Kootu Curry
Ingredients:-
Raw Plantain – ¾ Cup
Yam – ¾ Cup
Soaked Black Chickpeas – ¾ Cup (Soak overnight)
Red Chilli Powder - 3/4 Tsp
Turmeric Powder - 3/4 Tsp
Pepper Powder - 1/4 Tsp
Green Chilli - 1
Curry Leaves
Salt - To taste
Jaggery - A very small piece
For Grinding:-
Grated coconut - 3/4 cup
Cumin seeds - 1/4 tsp
For Seasoning:-
Grated coconut - 1/2 Cup
Coconut Pieces - 1/2 Cup
Mustard seeds - 1/2 tsp
Dry red chilli - 2
Preparation:-
1. Pressure cook black chickpeas by adding enough water
2. Add Raw Plantain and yam into the pressure cooker along
with chickpeas
3. Add salt, Turmeric, Chilli powder and curry leaves. Add
enough water and pressure cook
4. Grind 3/4 Cup grated coconut, cumin seeds, green chilli together with little water
5. Add ground coconut mixture into the cooked vegetables,
mix well and cook until it start boiling. Add Pepper powder and jaggery. Switch
of the flame and keep it aside
6. Heat a pan. Add coconut oil. Splutter mustard seeds and
curry leaves. Add coconut pieces and fry well .once it start changing the colour
add grated coconut and dry red chilli. Roast it until golden brown colour.
7. Add this over the prepared koottu curry
8. Cover it and allow it to stand for at least 10 min for
better taste.
2. Take cream out of the milk and store it in the freezer
3. Continue this for few days until you have enough quantity to prepare the butter
4. Add 1 Table spoon curd into the stored cream and mix well. Keep this mix aside for minimum 8 hours
5. Next day pour the mix into the food processor or mixer and add 3 ice cubes and blend in high speed
6. Add one cup cold water and again blend in high speed
7. Now you can find that butter and water will be separated
8. Take out the butter and keep it in a separate vessel
9. Add water to wash the butter
10. Take out the butter and store it in a freezer depends on the quantity and usage
NB: To clean the grinder and vessel use boiled water
