I first had this from Tellichery when
my Grand mom’s sister Sarojini Bappamma prepared this for us.It tasted awesome.Since I didn’t know how to clean mussels I
stayed away from it.After my marriage I
learnt to clean it.I had seen people
steaming the mussels to get rid of the shell, while steaming there is a risk of
taste loss, but there I learnt to remove the flesh with a knife with which we
could retail the original taste of mussels.
Normally mussels curry is prepared
with onion and other spices but in my husband’s place they used to prepare this
using Asafoetida which enhanced the taste of this curry and even we can keep
this for 3 to 4 days.
Mussels/neeli30 to 40
Red chilli powder2tbsp
Raw mango1 medium size
Coconut oil2 tsp
Wash the mussels with shell and steam
them for 10 min. Let them to cool.Thenremove flesh and clean the dirt from it.Wash for 2 to 3 times .
Cook steamed mussels with raw mango
slices and salt.
In a kadai heat 1tsp of oil add
chilli powderand fry for a min.Then add this to cookedmussels add water and hing powder boil it
till it becomesthick gravy.Switch off gas and pour 1tsp of oil over it.
Neeli Phanna Upkari ready to serve.
My neighbour aunty used to say that
prawns prepared with Vellarikka, muringa and Manga tasted excellent but I never
tried it till I saw Sareetha Sugunan post in a Food page in which she had tried
Chemmeen-Muringa curry.Seeing her post I got very much tempted then
I decided to prepare the curry with neighbour aunty’s guidance.This is my Republic Day special Recipe.Its really very tasty curry.
Vellarika/yellow cucumber1 cup
Mustard seeds1 tsp
Green chilly silt2
Chilly powder1 tbsp
Coriander powder1 tsp
Curry leaves few
Grated coconut1 cup
Fennel seed1 tsp
Turmeric powder½ tsp
Grind grated coconut, jeera, fennel seeds and
turmeric into fine paste.
In a mud pot cook prawns, drumstickand yellow cucumber with salt till done. Heat oil in kadai splutter mustard seeds then
add curry leaves.Then add onion fry
till light pink then add chopped tomato and green chilly fry for a min. Then add
chilly powder, coriander powder fry for 2 minthen add chopped tomatoes cover and cook till tomato becomes soft then
add cooked prawnsand grind masala and mix
well. Boil it for10 to 15 min so that
masala coat fish properly.Serve with
Heat 1 tsp oil in a pan add coriander
seeds and urad dal fry till aroma comes.Grind this with red chilli, tamarind pulp into fine paste.Boil this paste add chopped onion, ginger,
salt and chilli.Boil it for 5 to 10
minutes.Then add cut and clean fish
cook till done, turn off the gas add ½ tsp of coconut oil. serve with saru upkari and boiled rice,yummmyyyy :)
This can be shallow fried also here I
have used oil for Tawa fry.
Cut and clean the fish and keep
all the ingredients for marination into fine paste.Coat this paste on fish and keep it for 10
minutes or more.
Grease the tawa, sprinkle curry leaves, chilli
flakes and spread marinated fish.Spray little
oil over it fry till crisp.Again add
curry leaves and chilli flakes and with breaking the flesh carefully turn over
the fish and fry till crisp.Serve with
Clean the prawnsadd half a cup of water and a pinch of salf then
boil for 5 to 10 minutes.Heat oil in
kadai, fry the onion till light brown then add chilli powder fry for a minute
add tamarind pulp boil it for 5 minutes then add cooked prawns till it becomes
thick gravy.Add grated coconut boil
for 5 minutes.Generally this dish is
prepared with Dry prawns here I used fresh prawns.
When I got fresh
Raaju(Ayala/mackerel) I remembered my Grand Mother’s specialRaaja Alle Piyava Gashi which she used to
prepare excellently and served us on Banana leaf with Hot Steaming Boiled Rice
and fish fry (any).When we reached home from school for lunch the aroma of this
curry madeour mouth watering.This is easy to prepare and delicious quick
Raaju(Medium size)--3 nos
Grated coconut--½ cup
Red chilly--10 to 15 (fried in little oil)
1” piece finely chopped
Green chilly--2 finely chopped
Onion-- 1 big finely chopped
Tamarind pulp--1 tsp
Coconut oil--1 tsp
Salt to taste
Cut fish and keep aside.
Grind grated coconut with tamarind
pulp and red chilly into fine paste.
Boil this paste in an earthen pot for
5 minutes (any vessel can be used but earthen pot gives the ultimate
taste).Take one small bowl add chopped
green chilly, onion, ginger and salt smash with hands and pour this into
boiling masala.Boil for another 5
minutes then add fish and cook till done.Switch off the gas andpour 1 tsp
of coconut oil.Raaja Alle piyava Gashi
is ready to serve.
Mulluvaala (karli) is a very fleshy
and tasty fish full of bones and only an
expert can cut the fish without cutting the bones.It has to be cut diagonally otherwise the
bones will be cut into pieces and removing the fish bones while eating will
become a tough task.So be careful
while cutting the fish.I learnt this
recipe from my neighbour Maharastrian Aunty who used to prepare this very
good.This recipe can be used for other
Karli (Mulluvaala)½ kg
Turmeric powder¼ tsp
Rava/rice flour¼ up
Lime juice1 tsp
oil for shallow fry
Ingredients for grinding masala
Grated coconut1 tbsp
Red chilly powder2 tsp
Ginger garlic paste3 tbsp
fish with lime juice, turmeric and salt then keep it for 10 to 15 min. Then marinate fish with
grounded masala and keepfor at least
Then coat fish with rava or rice
Heat shallow fry pan apply little oil
then spread the coated fish on pan andfry till crispy then add few drops of oil and
turn the fish again fry till crisp.
This is a very spicy curry so you can
adjust spice level according to your taste.
Red chilly powder1 tbsp
Coriander powder1½ tbsp
Garlic flakes10 finely chopped
Pepper powder3 tsp
Cloves3 to 4
Green chilly3 to 4
Curry leaveshand full
Salt to taste
Cut and clean the crab and keep
Prepare paste of green chilly, ginger,
garlic, cloves and salt.Add this paste
to cleaned crab and mix well then keep for 10 min.
Then cook the marinated crab with
little water till done.
kadai, add oil, fry the sliced onions till light brown,then add turmeric powder,chilly powder,coriander powder and fry for 2 to 3 min. Then add
cooked craband mix well.If it is too dry add littlewater to get the masala coatedon crabs.when
crab start to boil in masala add curry leaves and chopped tomatoes .
cook in low flame till it becomes thick gravy
or dry roast.kerala crab roast ready to
serve with appam.
Heat oil in kadaiadd mustard seeds, urad dal and channa dal
fry till colour change then add chopped onion fry till light pink, add green
chilly, mashedpotato and cooked green
peas and chopped carrot and mix well cook for 5 min. Then add chopped coriander
I learnt this recipe from a TV show.
Good combi with masala dosa.
Coconut grated½ cup
Puttani kadala(pottu kadala)2 tbsp
Green chilly6 to
Coriander leaves¼ cup
Salt to taste.
Grind grated coconut, puttani kadala
and green chilly into fine paste.Then
add pudhina and coriander leaves and grind into fine paste. Ready to serve with
masala dosa.Its little spicy but goes
well with Raagi masala dosa also.