Spinach - Dal Curry

Ingredients:-

Chopped Spinach - 2 Bunches
Moong Dal - 1/2 Cup
Copped Onion - 1/2 Cup
Chopped Tomato - 1/2 Cup
Chilli Powder - 1 1/2 tsp
Turmeric Powder - 1/4 tsp
Mustard
Dried Red Chilli
Curry Leaves
Chopped Coriander Leaves
Salt

Method:-

1. Cook the Dal in a Pressure Cooker adding water, turmeric and salt.
2. In a deep frying pan, add oil and once heated, add Mustard, Dried Red Chilli, Curry Leaves and stir well.
3. Once the mustard splutters, add Chopped Onion and saute well.
4. Once Onion turns translucent, add Chilli Powder and saute well.
5. Add Chopped Spinach and cook this for some time.
6. Once the Spinach is cooked in low flame, add the cooked Dal and mix this well.
7. Garnish this with chopped Coriander Leaves and the Curry is ready.

Ulli Thandu(Spring Onion) Thoran

Ingredients:-

Chopped Spring Onion - 2 bunch
Grated Coconut - 3/4 Cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp

Curry Leaves
Mustard
Dried Red Chilli
Salt

Method:-

1. In a bowl, add the Chopped Spring Onion, Grated Coconut, Chilli Powder, Turmeric Powder, Salt and mix well.
2. In a frying pan, add some oil and add Mustard, Dried Red Chilli and Curry Leaves.
3. Once splattered, add the mixture made in First Step to this and mix well.
4. Cook this for few minutes with lid in low flame.
5. Once cooked, saute this well until its dry.
6. The Thoran is ready to be served.

Mathi(Sardine) Mulaku Curry

Ingredients:-

Mathi (Sardines) - 8 nos cleaned well.
Sliced Ginger - 1 tbsp
Sliced Garlic - 1 tbsp
Sliced Green Chilli  - 2 nos
Sliced Shallots (small onion) - 8 nos
Kudam Puli - 2 pieces
Kashmiri Chilli Powder - 6 tsp
Turmeric Powder - 1/2 tsp
Water
Curry Leaves
Coconut Oil
Salt

Method:-

1. Clean the fish and make slits on the sides.
2. In a small bowl soak the Kudampuli in water.
3. Heat oil in a frying pan and add sliced Ginger, Garlic, Green Chilli, Shallots and saute this well.
4. Add 1/4 tsp of Turmeric Powder and Salt to taste to this and mix well.
5. In a small bowl, add the Kashmiri Chilli Powder and make this a paste by adding water to this.
6. Add this Chilli paste to the frying pan and stir well.
7. Add water to this, so that the fish could be submerged in the gravy.
8. Add the already soaked Kudampuli into this mixture and mix well.
9. Once boiled, add the fish and cook this for about 10 minutes in low flame.
10. Please do not use the spoon to stir this once fish is added.
11. Once fish is cooked, add the curry leaves and Coconut Oil and Mathi Mulaku Curry is ready to be served.

(Note:- This Fish Curry is good with Naadan Kappa puzhuku.)

Steamed Fish in Coriander Paste

Ingredients:-

Fish Fillet - 3 nos (preferably Thilapia)
Lime Juice - 1 Lemon
Garlic - 2-3 Cloves
Ginger - 1 inch piece
Grated Coconut - 3 tbsp
Green Chilli - 4 nos
Coriander Leaves - 1 Cup
Curd - 2-3 tbsp
Salt - to taste

Method:-

- Grind all the ingredients other than Fish Fillets with no water to make a thick paste.
- Clean the fish and make few slits so that the masala goes in well.
- Marinate the fish with the ground ingredients and keep this aside for 30 mins.
- Take a frying pan and place the fish in it and heat this with a lid and cook for 8 - 10 mins until the water evaporates fully.
- Serve this with Roti or Rice...

(Note:- If you have Banana Leaf readily available, you can wrap the fish in banana leaf and cook this in a pressure cooker for about 15 mins.)