Skip to main content

Unakka Sravu Chutney (Shark Chutney)

Ingredients
  • Dried Shark - 100 gms
  • Pepper Powder - 1 tsp
  • Red Chili Powder - 1/2 tsp
  • Turmeric Powder - a pinch
  • Grated Coconut - 1 cup
  • Small Onion - 12-15 nos:
  • Red Chili - 4-5 nos:
  • Oil - to fry
  • Salt - as required
  • Curry Leaves - 4-5 stems
Preparation Method
  1. Cut shark into small pieces and soak in water for 4-5hrs to remove the excess salt.
  2. Remove the fish from water and add pepper powder, turmeric powder, chili powder and mix well and keep aside for 15mins:.
  3. In a pan heat oil and fry fish in medium flame turning in between.
  4. Remove fish from oil and put in a tissue to remove excess oil.
  5. Fry the red chilies in the same oil and keep aside.
  6. Crush the grated coconut and red chili and keep aside.
  7. Crush small onions and curry leaves and keep aside.
  8. Mince the fried fish and keep aside.
  9. In a large bowl and minced fish, crushed coconut, red chili, small onion, curry leaves and mix well.
  10. Add salt if required (before adding salt, taste to check whether enough salt is there).
  11. Unakka Sravu Chutney tastes well with rice soup (kanji) / rice.

Labels:

Comments

Post a Comment

Popular posts from this blog

Pachor / Rice Cooked in Jaggery Syrup

Pachor is rice cooked in jaggery syrup with coconut. Pachor will be served in churches in central travancore (especially in Kottayam) during feast.   Ingredients Cooked Rice - 2 cups Jaggery (grated) - 3/4 cup Coconut (grated) - 3/4 cup Salt - a pinch Nutmeg + Cardamom + Dry Ginger + Cumin - 1 tsp (powdered) Ghee - 2 tbsp  Sliced Coconut - 1/2 cup Preparation Method Fry sliced coconut in ghee and keep aside. Melt jaggery in one cup of water, strain and keep aside. To a pan add cooked rice, melted jaggery, coconut and salt; mix well and cook till the coconut and rice absorbs the jaggery syrup and become thick. Add the spice powder and fried coconut along with ghee; mix well and remove from flame and allow to cool. Enjoy the sweet and warm Pachor. Note: You can use any rice, I used the matta (brown) rice.
4 comments
Read more

Elayada

Ingredients Rice Flour - 3 cups Grated Coconut - 1 cup Grated Jaggery - 1/2 cup Cumin Powder - a pinch Cardamon Powder - a pinch Salt - a pinch Plantain Leaf Preparation Method Add rice flour and salt to a bowl and mix well. Make a thick dough, adding lukewarm water little by little. Mix together jaggery, coconut, cumin powder, cardamon powder and keep aside. Take lemon size of rice dough and spread it to a medium size piece of plantain leaf evenly with wet fingers. Take spoon full of coconut-jaggery mix and spread that on the top of the spread-ed rice dough. Fold the plantain leaf from middle to inside. Cook them in a steamer at medium flame. The Elayada is ready when the dough separates from the plantain leaf. Remove from flame, allow it to cool and taste the mouth-watering Kerala special Elayada.
Post a Comment
Read more

Sooji Gothambu (Broken Wheat) Upma

Ingredients Broken Wheat - 1 cup Onion- 1 (chopped) Green Chili - 2 (chopped) Ginger - 1 piece (chopped) Carrot - 1 (chopped) Oil - 3-4 tbsp Curry Leaves - as required Red Chili - 1-2 nos: Salt   - as required Grated Coconut - as required (optional) Preparation Method Boil water in a deep pan, add broken wheat and a pinch of salt and cook till broken wheat is  cooked and become soft. Transfer the wheat to a strainer and allow excess water to strain. In a pan bring oil to heat, add chopped onion, carrot, green chili, ginger, red chili and curry leaves and saute till the onion becomes golden brown. Add cooked wheat, mix well. Add salt if required, close the lid and cook for 5mins:. Remove from flame, garnish with grated coconut and serve healthy breakfast.
Post a Comment
Read more