Mrs. Mano's Tamilnadu Delicacies - Part 3

[Thattai]

Hi gulabjamun,

This is the recipe that I followed:
COCONUT CHUTNEY-III
In 1tbsp oil, fry 1sps black grams, 1tbsp Bengal gram, 2 spring curry leaves, 6 green chillies and one handful of small onions nicely. THEN add ½ coconut[shredded] and fry for a few minutes. Grind them coarsely with salt and a marble size tamarind.

Hope this helps.

[Thattai]

Hi Mrs. Mano,

I made the milagu rasam today, and it came out very well. I saw the recipe at the right time, as my daughter just started a round of cough and cold. She loved the soupy rasam rice! Thanks for the recipe.

Thattai

[Mrs.Mano]

Dear preeti!

Forgive me for my belated reply. I was in India for the past 30 days and I just came back from there.

Thanks a lot for the nice feedback on egg drop soup!
Regarding kozukkattai maavu, the hardness might be caused due to the quality of the rice. But since you have also said that the remaining kozukkattai maavu had fungus later, I think that the flour was not either steamed or fried enough. Actually well steamed flour can be kept in the store for more than 2 years. It will stay fresh even after that. Boiling water must be used to knead the kozukkattai. Just add salt, 1 tbsp of any oil and then pour enough boiling water to mix correctly to form a smooth dough. That is all. Hope this will help.

[Mrs.Mano]

Dear Suvai!

How are you?
Thanks a lot for the nice compliment on mochai koottu!

[Mrs.Mano]

Dear Nithishri!

Thank you very much for your nice feedback on crab soup!

[Mrs.Mano]

Dear Gulabjamum!

Thanks a lot for your nice compliment on coconut curry leaves chutney! Convey my thanks to your daughter also!

[Mrs.Mano]

Dear Thattai[Preeti]!

Thanks a lot for your lovely feedback on milagu rasam!

[Thattai]

Dear Mrs. Mano,

Tried the paruppu rasam as well. This has become the regular rasam in our house We all love it! Thanks for the recipe!

[Mrs.Mano]

Dear Preeti!

Thanks a lot for the nice feed back on 'PARUPPU RASAM'!

[Mrs.Mano]

Meen kuzambu is the most favourite dish for many people. It is true that the fish got from river or pond is tastier than the fish got from the sea. In our native place, viral meen is more expensive and has more delicious taste than all kinds of fishes. We will add pieces of raw mano especially ottu mangai or kili mookku maangkai in the kuzhambu! The tamarind must be fresh and new [புதுப்புளி]. Small onions and hot chilli powder will enhance the taste! Some people add ground coconut or coconut milk. But I do not prefer it as the coconut decreases the spicy taste. The oil must be only gingelly oil. Now it is time to go in to the kitchen.....!!



மீன் குழம்பு

Ingredients:

Fish peices-10
Tamarind- a big lime size
Chilli powder- 1 ¼ tbsp
Turmeric powder- half tsp
Coriander powder- 1 ½ tbsp
Salt to taste
Gingelly oil- 3 tbsp+1 tsp
Fenugreek seeds- 1 ½ tsp
Chopped coriander- 2 tbsp
Curry leaves- a few
Raw mango pieces-4
Chopped small onion- 20
Finely chopped tomato- half cup

Procedure:

Soak the tamarind in 2 cups of hot water and then extract its juice.
Heat a pan and pour 3 tbsp of oil.
When it becomes hot, add the fenugreek seeds.
When they become golden brown, add the onion with the greens.
Fry them to golden brown.
Then add the tomato with the turmeric powder.
Cook until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract along with the powders and the salt.
When the kuzhambu starts simmering add the raw mango pieces.
When they are half-cooked, add the fish pieces carefully.
When the fishes are cooked and the gravy is slightly thickened to the desired consistency, reduce the fire in to low and cook for a few minutes.
Pour the remaining oil on top.
The mouth watering fish kuzhambu is ready now!!