Stir-Fries (பொறியல்)

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Nandu Rasam / Crab Soup

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A Hot Soup that goes well with rice. It really helps when you want to get rid of common cold. Best served with rice or you can filter it and drink it as such.  Things Needed: Whole Garam masala's -  2 each (cinnamon, clove, cardamon, black pepper, curry leaves, dried red chillies, cumin seeds and fennel ) Small Onion - 5 to 6 (sliced) Tomato - 1 (chopped) Green chillies - 2 large (sliced, scale up to taste) Oil- 2 tbsp Crab - 2 large (wash well, clean, apply turmeric and keep aside) Fennel - 1 tbsp Whole black pepper - 1 tbsp Cumin Seed - 1 tsbp Garlic cloves - 7 to 8  Ginger - a small slice Curry leaves - 2 sprigs Poppy seed - 1tbsp Cashews - 2 or 3 Thin Coconut milk - 1 cup Ghee - 1 tsp Coriander stem - 1tbsp (chopped) Method : 1. Prep all your ingredients 2.Freshly grate coconut and make a thin milk by adding enough water 3. Make a paste of poppy seeds, cashew, few curry leaves, 1tsp cumin seed, 3 to 4 garlic cloves and ginger. Keep ...
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Grandma Style Nagercoil Fish Curry

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Hello Reader (^_^), Good day to you! Being a native of Nagercoil i was wondering why i hadn't posted any recipes related to my birthplace. So here i am with a very traditional and authentic Recipe which comes from my deep roots. I have used sankara meen to make the curry. It is also called as Red Snapper. This curry is best made with small fishes. i am not sure if it will taste the same with large fishes. Warning: Do not add or reduce any ingredient if u want to get the right taste. Things Needed: For Curry: Fish - 4 to 5 (Washed, cleaned and cut into small pieces, I have used sankara meen(red snapper), you can replace it with chalai / mathi (sardine) / nethili (anchovy) or any small fish of your choice). Tamarind pulp - made from a gooseberry sized ball, about 1/4th cup Water - 1/2 cup. Sea Salt or Rock salt - as required Fish masala to grind: Grated coconut - 1/2 cup Dried red chilies - 4-5 (large ones) Coriander powder - 1 tablespoon Turmeric powder - 1/4 tablespoon Shallo...
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Kale Paruppu Kootu

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A very tasty and healthy side. This Kale and lentil curry is perfect for serving with rice. Kale can be substituted with any spinach of your choice.  Servers 4. You’ll Need: Kale leaves with stem - 1 cup (chopped) Moong Dal - 1/2 cup (Yellow split) Onion - 1/2 (chopped) Mustard - 1/2 tsp Urad Dal - 1/2 tsp Green chilly - 1 Dry Red chilly - 1 Hing - a pinch Shredded coconut - 2 tbsp Water - 3/4 cup Salt to taste Method : 1. Pressure cook the dal, green chilly and kale with 1/2 cup water on high heat for 3 whistle. 2. Heat oil in a pan on medium heat and add mustard seeds when the oil is hot enough. 3. Once the mustard seeds splutter, add urad dhal, dry red chilly and hing. Sautee for 1 minute 4. Add the onions and let it soften  5. Add in the cooked dal and kale. 6. Add salt to taste. 7. Add around 1/4 cup of water and cook on high heat until all the water evaporates. 8. Finally add in the shredded coconut and finish. Serve hot with rice and enjoy (^_^)
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