SIMPLE KERALA RASAM /RASAM RECIPE WITHOUT RASAM POWDER

 

Today’s recipe is an instant kerala rasam which can be prepared  very quickly and a great combination for any type of vegetable stir fry or thoran .I  have not used rasam powder to prepare this instant south indian curry.Ingredients required to prepare this lip-smacking curry is as follow:

INGREDIENTS

TOMATO-2

GARLIC-8

TAMARIND -A SMALL PIECE SOAKED IN WATER.

GREEN CHILLIES2

TURMERIC POWDER-1/4 tsp

CHILLI POWDER-1 tsp

PEPPER POWDER-1 tsp

CORIANDER LEAVES

COCONUT OIL-1&1/2 TBSP

ASAFOETIDA/HING-1/2 TSP

MUSTARD SEEDS-1 TSP

JEERA/CUMINSEEDS- 1TSP

SALT

WATER

 

METHOD

  • Heat a pan  ,when it  becomes hot pour some oil  ,when the oil become hot add some mustard seeds ,splutter it .
  • Add some cumin seeds, when it’s colour slightly changes ,add finely chopped garlic and green chillies.
  • when it’s raw flavour and smell goes off add  chopped tomatoes, when tomatoes become mushy , add some masala.
  • Add turmeric powder, chilli powder, pepper powder and salt.
  • mix well.
  • Add tamarind water and adjust the consistency of the curry by adding enough water.
  • Allow this to boil for 2-3 minutes .
  • Finally sprinkle some asafoetida /hing which will really enhance the flavour of this curry.
  • Mix well.Finally garnish with some coriander leaves and switch off the flame.
  • Serve hot with some white rice, boiled rice etc.

 

NOTE:

  • Tamarind juice should be added carefully, tomato it  self has some sour  flavour.
  • Spice level can be adjusted according to your  taste preference.

 

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KERALA FISH CURRY WITH ROASTED COCONUT MASALA/VARUTHARACHA MEEN CURRY

 

Kerala style fish curry can be prepared in several ways.Fish curry with roasted coconut is one of the tastiest recipes i have ever tried.Mostly  i prepare fish curry by adding some freshly ground coconut paste along with some masala.This time i thought of preparing it  with some slight variation from my usual style,and ended up having a delicious and finger licking fish curry .

For making this curry ,here i have used Pomfret fish or Avoli what we say in Malayalam.This curry has a balancing flavour of spiciness and tanginess,and makes a good combination to have with rice.

Ingredients
fish-400gms
grated cococnut-1 cup
dry red chillies -5(kashmiri&normal)
shallots-5
turmeric powder-1/2 tsp
chilli powder-1&1/2 tsp
coriander powder-1 tsp
tamarind-small piece
curry leaves
oil-2 tbsp
salt

 

For seasoning
oil-1 tbsp
finely chopped onion-1/2 piece

 

Method

  • Wash the fish pieces thoroughly and keep aside.
  • Take a pan add 2 tbsp of oil,when the oil get heated up add freshly grated coconut,shallots,cumin seeds,curry leaves,dry red chillies ,tamarind etc.
  • Saute it until coconut become golden in colour.
  • Add masalas,turmeric powder,chilli powder,coriander powder etc.Keep the flame very low at this time to prevent burning.Roast it for 1 minute.
  • Transfer the masala in to a plate and allow this to cool down.
  • In a blender jar add roasted coconut masala along with 1 cup of water,grind this until it becomes a smooth paste.
  • Take an earthen pot  pour this ground coconut masala ,add enough water for the gravy.allow this to boil.
  • Add salt.
  • Once the gravy starts to boil drop the fish pieces one by one .
  • Cover this up by  a lid and cook for 6-8 minutes in medium flame.
  • Gently mix this with  a spoon occasionally.
  • Do not over mix,fish pieces may break.
  • Sprinkle some salt if required.
  • Add some curry leaves.
  • When the fish pieces are cooked well,switch off the flame.
  • In a small kadai,heat 1 tbsp of oil,add finely chopped onions.
  • Fry this until golden brown and pour it over the curry.
  • Lip smacking varutharacha kerala fish curry will be ready to serve!!!!!!!!!

 

Note

  • Instead of pomfret we can use any other fish and prepare this curry.
  • Here i have used coconut oil to give authentic kerala fish curry flavor.