Morukari with kumbalanga

Item required

Kumbalanga 300 gm

Curd 500g

mustard

Jeerakam – 1 pinch

green chilly -2 psc

Curry leaf

Small onion 2 Pcs

Yellow Powder.

Method to PREPARE

Put little oil in a pan and wait for heat well. Put the musteread, jerekam, curry leaf, Onion in small pieces, green chilly cutted in mall round,  fry well. after that add the yellow powder. Then we can add the Kumbalanga cutted in small pieces and cook well (20 Min). Finley add the cured (Mixed with little water in the mixi) and off the flame. And it is ready to use.

Easy And Tasty Garlic Pickle

Hi friends,

In this post I like to explain you how we can make a very tasty and easy garlic pickle please read my post fully.

INGREDIENTS

Garlic 900 gram

Ginger chopped – 50 gram

Gingelly oil [ nalana ] – 300 ml

Curry leaves – five leaves

Kashmiri Chilli – 5 tablespoon

Yellow powder – 1 teaspoon

Fenugreek powder – 1 teaspoon

Kayam powder [Asafoetida powder] – 1 teaspoon

Salt – As required

Procedure

Clean  the  garlic  by  removing  the  outer  cover. Cut  each  piece  of  Garlic  into pieces  by  its  middle. Please  take  around  hundred  gram  of  garlic  and  chop them. Then  keep  it  in  a  bowl. Now  clean  the  Ginger  also  chop  and  keep  it  in the  bowl. Then  Keep  a  pan  on  the  stove  and   put  the  gingelly  oil  [ nalana ] and  wait  till  it  boil. Then  put  the  chopped  Ginger  and  garlic  together  in  the pan. And  stir  until  the  garlic  and  Ginger  get  golden  brown  color. Then  we  can  put  the  chilly  powder  yellow  powder  along  with   Kayam   powder [Asafoetida  powder]  in  the  pan  and  mix  well. Now  we  can  put  the  garlic which  we  previously  kept  ready.  And   boil  until   2-3  minutes  without  adding any  water. After  that  switch  off  the  stove. After  sometime  we  can  add  2-3 tablespoon  Vinegar. And  also  add  the  salt  as  required.

Now  our  tasty  garlic  pickle  is  ready!

Garlic pickle

Yummmm!

Thank  you!  for  reading  our  article.

 

Nadan Chembu Curry Recipe [Colocasia]

Hi Friends,

Welcome Back , Today I Am Going To Share you a Recipe of a tasty Nadan Chembu Curry [Colocasia]

Also See The Ingredients Below

INGREDIENTS

Colocasia – 7 Psc

Chilly Powder – 1 Teaspoon

Yellow Powder – Half Teaspoon

Curry Leaves – 5 leaves

Red chilly – 3 pcs

Water – As Required

Scraped Coconut

Tumin [ Geragum]

Small Onion

Yogurt (curd)- 1 Cup

Mustard

colocasia ,chilly powder,
coconut and onion

PROCEDURE

Clean, cut and Wash  colocasia and put it in a bowl, along with  chilly powder, yellow powder , some curry leaves and  enough water. Place  it over  a stove and allowed  it to boil  by keep it lid closed.  And grind scraped coconut, tumin [geragum]  and small onion. Mix till this becomes smooth paste. After cook the colocasia  put this paste into the bowl and allow it to boil. Then add  yogurt (curd) and mix it . Don’t boil this time just make the curry hot. Now, take another pan  put some oil and keep it on a stove and wait the oil get hot. then put mustard and wait until the mustard flutter and add some curry leaves and  read chilly . You can put red chilly or green chilly. Also fry these things till it gives a pleasant smell. Then put these things into the curry . This will also give good smell and decoration to the curry.

chilly and onion

Chembu curry [ colocasia ]
Hurry! Your Yummy Nadan Chembu Curry Recipe Is Ready

Nadan Fish Curry Recipe

Fish curry kerala style

Hi Friends,

I am back Again ! with a nice recipe to share with you. It is a yummy! Fish Curry [ Kerala Style ].

please see! the Ingredients below

INGREDIENTS

Fish  – 750 Gram

Mustard

Garlic

Curry Leaves

Ginger – 1 Peice

Chilli Powder – 2 Table Spoon

Fenugreek Powder [ Uluva Powder ]

Yellow Powder – Half Teaspoon

Tamarind (valen-puley) -5 Pcs in half glass water.

Water – 1 Glass

Coconut Oil

ginger and garlic
Chilly powder

PROCEDURE

Wash and keep the fish aside. Then put some oil in a muddy bowl [chatti].              When the oil is hot put mustard, then put garlic, curry leaves and ginger.                After half fry , add chilly powder and yellow powder. Mix all this ingredients together and heat well until mild smell and little smoke. Now we can add the soaked tamarind along with it’s water. Add 1 glass water more and wait until boiled well . Now add the washed fish into the muddy bowl. Shake the muddy bowl in order to spread the gravi all over the fish and add fenugreek powder . Close the muddy bowl with a lid and leave in a low flame upto 30 min. Switch of the flame and spread 1 tablespoon coconut oil and curry leaves over the curry. This will add more test and wil give decoration also to the dish. This is basically naden kerala style fish curry. This is also non as kottayam style fish curry.

Tamarind
Fish curry




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