Just to share with you…..
I am from Madathukulam (coimbatore) in Tamilnadu. As for as I know Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai, Kumbakonam is known for its ‘kothsu’, chetti Nadu [Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams, app ams, chicken specials etc, Thirunelveli is famous for its ‘sothi kuzambu’ and Madurai is famous for its briyanis. I really wish to bring out the specials of tamilnadu in this site so that each and every visitor could be benefitied from it.
Viruthombal is TamilNadu’s speciality. Treating people with White rice, Mutton curry and payasam at home is a tradition Most of our current food habits are not very healthy. But if you follow our traditional food, it contains excellent medical qualities to keep our body really fit. The ginger, garlic and numerous ingredients of our food continuously helps to maintain good health.
Fish is one of the most favourite food of costal districts where all forms of fish are prepared with special flavour to treat the tongue. But people which are not in coastal are like me can get only Dam fishes. They way ot taste aother varieties of fish is in its dried form only that is what we call as “Karuvadu” (dreied fish). Karuvattu (Dry fish) kulambu is the most special item which I am posting here.
When I was in my school days we have one neighbour (our family friend). Her name is Agnes Mary and her huby is Adaikkalam. Their native is Trichy. Whenever she goes there she used to buy lots of Karuvadu (Dried fish stuffs like neimeen, nethili been). Also she used to cook each karuvadu in a different way. They are one who brought karuvadu recipe into my family.
My husband used to like nethli karuvattu kolumbu only. Since in US we are not getting Nethli I am using Anchovy and saddrines.
1. Small dry fish(karuvadu) - (5-10 ), cleaned and washed
2. Tamarind – big lemon size, soaked
3. sesame oil or any oil - 3 tsp
4. CurryleavesCorriander powder - 3 tsp
5. Chilli powder – 1 tsp (or more)
6. Turmeric powder - 1/4 tsp
1. Bringal /indian egg plant - 2 (chop lengthwise)
2. Mochaikottai/mochakottai - 1 cup pressure cooked
3. Drumstick - 4 or 5 small pieces
(All the three used will give you more taste and flavour is you don’t have something then you leave that and add the others)
1. Medium size Onion(chopped) - 1 (3/4 th for grinding and 1/4 th for tempering)
2. Garlic cloves - 2
3. Medium size Tomatoes - 1( chopped )
4. Sombu/ big zeera - 1/2 tsp
1. Heat 1 tsp oil in a pan. Fry all the items listed in for Grinding. Then grind it well into smooth paste.
2. Heat 2 tsp of oil in pan. Add mustard seeds and splutter. Then add curry leaves, 1/4 th onion and all the vegetables and also the dried fish. Fry them all well.
3. Add chilli powder, corriander powder and turmeric powder. Add little water and salt. Let it cook.
4. Extract thick juice from the tamarind and add that .
5. Cook in medium heat atleast for 15 -20 mins. Slow cook add the taste.
If you are going to use dried mochakottai then soak it fo 8 hrs and then pressure cook. If you using fresh mochai no need for pressure cooking.
If you are using the karuvadu brought in US then you have to add in the begining because it is taking more time to get cooked. If you are going to use Karuvadu form India then those you can add that just 10 mins before switching off.
This entry was posted
on Thursday, October 2nd, 2008 at 11:48 am and is filed under Fish Varities, Gravy / Curry / Kulumbu, Non Vegetarian.
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