I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !
INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish
METHOD:
Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.
Enjoy my fav. dish with hot steamed rice and roti/chapati as well.
♥ Sangeetha♡Nambi ♥
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February 14, 2012
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February 14, 2012
Dry fish Gravy with Green Hyacinth bean
I am a BIG BIG BIG fan for the aromatic(!) smell of Dry fish when it is cooked. When ever my mom prepares this dish, i will not go for Rasam or Curd. Will always finish off my lunch only with this Gravy. My brother is more than me. Thinking how ! he'll empty the whole prepared gravy with hot steamed rice, without going for Rasam or Curd. I know ! I know ! What you people are thinking !! Just damaging my family by saying as "Sariyana, thinni kudumbam da" :P. No worries for me :) I still say this is our family's favorite recipe rather than mine. I dont want to take much of your time by telling my family story. Here comes the method !
INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish
METHOD:
Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.
Enjoy my fav. dish with hot steamed rice and roti/chapati as well.
♥ Sangeetha♡Nambi ♥
INGREDIENTS
Nethili/Anchovies Dry fish - 1/4 kg
Boiled Hyacinth Bean or Pachai Mochai - 1 cup
Chopped Onion - 2 Nos.
Chopped Tomato - 1 No.
Brinjal - 4 or 5 Nos.
Chilly powder - 1 or 2 spoons
Coriander Powder - 1 spoon
Turmeric Powder - Pinch
Grated Coconut - 1/2 cups
Tamarind Syrup - 1/2 cup
Salt - To taste
Oil - To Garnish
METHOD:
Grind the coconut with corinader powder and Keep aside. Keep a pan, heat a spoon. Add chopped onion, saute it until it turns golden brown. Then add chopped tomato along with turmeric & chilly powder, fry it until oil oozes out. Then add brinjal, mochai/bean and grinded coconut with the sauted mixture add a cup of water along with salt. Allow it to cook. When brinjal is half-cooked, pour the tamarind syrup, allow it boil, until the raw smell goes off. Add dry fish, allow it cook for 5 - 7 mins by closing the pan with the lid. Put off the flame.
Enjoy my fav. dish with hot steamed rice and roti/chapati as well.
♥ Sangeetha♡Nambi ♥
8 comments:
- Menaga Sathia said...
-
ஆஹா நாவூறுதே...எனக்கு ரொம்ப பிடித்த கருவாட்டுக்க் குழம்பு!!
- 8:44 AM, February 15, 2012
- Reva said...
-
This is superb Sangeetha... would have tasted heavenly ,isn't it!! loved it..
Reva - 12:27 PM, February 15, 2012
- Jayanthy Kumaran said...
-
sounds new & very interesting...great recipe..
Tasty Appetite - 6:51 PM, February 15, 2012
- Sangeetha Nambi said...
-
Thanks Jay ! do try it :)
- 10:55 PM, February 15, 2012
- Sangeetha Nambi said...
-
Yeah Reva :)
- 10:55 PM, February 15, 2012
- Sangeetha Nambi said...
-
enakkum romba pidikum Menaga :)
- 10:56 PM, February 15, 2012
- Aruna Manikandan said...
-
First time here...
U have a wonderful space, glad to follow u :) - 11:15 PM, February 17, 2012
- Sangeetha Nambi said...
-
Thank u so much. Keep Visiting !
- 10:47 PM, February 19, 2012
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8 comments:
ஆஹா நாவூறுதே...எனக்கு ரொம்ப பிடித்த கருவாட்டுக்க் குழம்பு!!
This is superb Sangeetha... would have tasted heavenly ,isn't it!! loved it..
Reva
sounds new & very interesting...great recipe..
Tasty Appetite
Thanks Jay ! do try it :)
Yeah Reva :)
enakkum romba pidikum Menaga :)
First time here...
U have a wonderful space, glad to follow u :)
Thank u so much. Keep Visiting !
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