this recipe from mother in law.Her
mother in law used to prepare this.This
can be prepared with big or small pedvo.In Konkani‘pedvo’ means
mathi/sardine, ‘kothambari’ means
coriander seeds, ‘methi’ means uluva/fenugreekand ‘phanna upkari’ means mulakittathu (spicy sauce with chilli, tamarind, roasted fenugreek and coriander
masala seasoned with onions).This can
be prepared with big or small pedvo.Any fish can be used in this recipe but it tastes
best with pedvo.
Pedvo/sardines-30 to 40 medium size
powder-3 to 4 tsp
Methi seeds-¼ tsp
Coriander seeds-2 to 3 tsp
Tamarind -1 small lemon size ball
Onion -1 big
clean pedvo/sardine and keep aside.
in ½ cup warm water for 10 mts and prepare puree and keep aside.
Finely chop onions.
1 or 2 tsp oil in a seasoning pan in low flame, add coriander seeds, methi
seeds and pepper cornsfry till nice
gas add chilli powder and mix itwell.Then grind this with
tamarind puree into fine paste.transfer
this paste to earthen pot add enough water for gravy add salt and bring it to
boil for 5 to 10 mts.Then add cut and
cleaned fish cook in medium flame for 5 to 10 mts,heat1
tbsp oil in seasoning pan add finely chopped onions frytill golden brown pour this on
boiling fish gravy and mix well.
methi phanna upkari is ready to serve with boiled rice.In my home everybody loves to eat this with Kerala moru curry and
Note : This
is very spicy adjust spice lever as per your taste.
This is one
of my favourite recipes.One day I saw
very few tendle in my kitchen garden which was not enough for making any
upperi/curry etc.Then I remembered this
kosambari which my grand mother used to prepare.So I thought of preparing it for you.
Tendle/Kovakka--10 to 15
chilli--10 to 12
Oil-- 2 tbsp
Onion--1 medium size
chilli--2 to 3
Ginger-- 1 “ piece
into thin round slices, apply salt and keep aside for 10 minutes.Heat oil in kadai add salted tendle into it
and fry till crisp.Meanwhile, grind
grated coconut, tamarind, coriander seeds and red chilli coarsely without
adding water (like dry powder).Add this
masala to fried tendle. Mix well and fry for 1 or 2 minutes.switch off the gas, finely chop onion, green
chilli and ginger, smash them with hand, add this to the tendleand mix well.
Kosambari ready to serve as side dish with rice.
This is a
traditional kerala dish which is very popular in malayalee households.Its very simple and healthy side dish for
lunch which goes well with spicy fish mulakittathu or fish fry.Easy to prepare and healthy too.
(butter milk)--500 ml
Shallots--5 to 6OR
chilli--3 to 4
Garlic--5 to 6 flakes
Fenugreek--a pinch or ¼ tsp
Heat oil in
a panadd mustard seeds and fenugreek
seeds when it splutter add chopped onion, ginger, garlicfry till light brown then add turmeric
powder, salt and broken red chillies fry for a minute add butter milk.Stir continuously for 5 minutes do not allow
it boil.After removing from gas stir
for few minutes.
can be kept for 2 -3 days in refrigerator.
PS:Butter milk should be at room
temperatureotherwise it may curdle.
for 2 to 3 hours.Then wash and drain
water completely.Grind grated coconut with
rice add little water and grind till rava consistency batter.Then add grated cucumber, salt, chopped green
chilli and ginger.Mix well.
idly mould, pour batter into it and steam it in steamer for 15 to 20
for 3 to 4 hours.Then wash and clean
properly.Grind soaked rice with grated
coconut and cooked rice into fine paste.then keep aside for 2 to 3 hours.Then add sugar, cooking soda and salt.Mix well.Leave it to ferment
for 7 to 8 hours (overnight).
morning mix well the batter and heat appam chatty in medium high flame, pour
ladleful of batter.Hold both the
handles of appam chatty, lift from the stove gently swirl it clockwise to
spread the batter.Need to swirl it
once or twice to ensure thin lace on the edges.Cover the chatty and cook in low flame until its edges become
brown.Before removing the appam turn
the flame to medium high for a few seconds so that the middle portion gets
ready to go with egg curry, veg stew, chicken/mutton stew etc...
for 3-4 hours. Then grind it with karikku pulp in to fine paste then add salt
and water make thin batter.Heat dosa
tawa sprinkle the batter on tawa- do not spread- and prepare thin dosa.Goes well with any chutneys curries etc.
Cut and clean chicken pieces then
marinate this with red chilli powder, pepper powder and salt and keep aside for
15 to 30 min.
Then add rice flour/corn flour mix
well then shallow fry marinated chicken
till half done and keep aside.
Dry roast cloves, cinnamon and black
peppertill nice aroma comes then
prepare coarse powder and keep aside.
Grind green chilli, garlic and ginger
into fine paste.
Heat remaining chicken fried oil add
chopped onion fry till light pink , then add garam masala, ginger and garlic chilly paste fry till raw smell goes
then add chopped tomatoes fry tillsoft,
then add chopped green chilly, ginger and garlic add half coarse powder. Add 1 and
half cup water mix well let it boil for 5 min then add shallow fried chicken cook for 10 to 15 min. Switch off gas add
remaining coarse pepper powder and chopped coriander leaves. Mix well serve
with rice or roti.
This one is my favourite fish curry I
never get tired of eating this. Today I just remembered my Grand Mom who used
prepare and serve this on banana leaves with hot steaming boiled rice. I don’t
know how this name came “raaja gobboru”.Gobboru in Konkani means Ash and raaju means mackerel/ ayala/bangude.This curry is very aromatic because we use
roasted urad dal and roasted coriander.Adding raw onion and ginger gives different taste to this curry.
Sure you all fish lovers will like
it. pls try this once.
Grated coconut1 cup
Ginger1 inch piece
Coriander seeds3 tsp
Urad dal2 tsp
Cut and clean fish and keep aside.
Chop onion, ginger and green chilly and
Heat 1 tsp oil in a pan fry coriander
seeds and urad dal till urad dal turns light brown colour.Let cool for some time.
Fry red chilly in few drops of oil
then grind this with coconut, tamarind coarsely.Then add fried coriander seeds and urad dal again
grind it for few secs .
Take this masala in earthen pot or
any vessel addlittle water and boil it
for 5 min. Then smash chopped onion, ginger, salt and green chilly so we get
all the flavours.
Then add this to boiling gravy mix
well and boil it 5 min then add cut and clean fish cook in low flame for 10
min. Switch off gas and pour 1 tsp of coconut oil on top. Enjoy this with hot steaming