Ayirai Meen Kuzhambu
Prawn Pepper Fry - Iral Milagu Varuval
Prawn Masala - Prawn Curry Masala
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Click here to check out the Health benefits of each ingredients used in this recipe
Dry Fish Kootu – Karuvattu Kootu
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Ingredients Needed:
- Barracuda Dry Fish (Seela karuvadu) – 3 pieces (50g)
- Shallots – 25 to 30 nos.
- Green Chilies – 3
- Gingerly Oil – ¾ cup
- Kuzhambu Masala Powder – 1 ½ tsp
- Rasam – 1 cup
Preparation:
- First clean the dry fish in tap water to remove excess salt and other dirt particles. [Note: If you want you can soak them in water for 5 to 10 minutes prior to cleaning]
- Chop the shallots and green chilies in round shape.
- Prepare Rasam. Check out How to prepare Rasam? [Note: Instead of adding tamarind juice extract here we are adding Rasam. To get better taste add Rasam only!]
Method:
- In a pan add gingerly oil. Once oil get heated add chopped shallots and chopped green chilies. Saute till onion becomes transparent. [Note: Use Gingerly oil to get better flavor and aroma]
- Now add cleaned dry fish and sauté for 2 to 3 minutes in low flame. Add 1 ½ tsp of Kuzhambu Masala Powder, mix well and sauté for 1 to 2 minutes.
- Now add Rasam. I added 1 cup of rasam. If you need more gravy you can add 1 ½ cup of rasam. Keep in medium low flame and close it with lid. [Note: Do not add water instead of rasam]
- Check for salt and add if necessary.Tip: For any dry fish gravy always check for salt then add, as dry fish will leave salt. Also in this recipe we have added Rasam which is salted already.
- After 5 minutes, stir it gently and check if dry fish is cooked or not. Mostly around 5 to 10 minutes dry fish will get cooked and oil will get separated.Tip: If dry fish is overcooked it will get dissolved in the gravy and you can’t find pieces L. So make sure you check if it is cooked or not for every 2 to 3 minutes.
- Dry fish kootu is ready !!You can have it along with white rice or Tholi paruppu sadam.
| Author : Mano Priya Vijay |
| Ingredients Needed |
|---|
Barracuda Dry Fish (Seela karuvadu) – 3 pieces (50g)
|
Shallots – 25 to 30 nos.
|
Green Chilies – 3
|
Gingerly Oil – ¾ cup
|
Kuzhambu Masala Powder – 1 ½ tsp
|
Rasam – 1 cup
|
Preparation:
- First clean the dry fish in tap water to remove excess salt and other dirt particles. [Note: If you want you can soak them in water for 5 to 10 minutes prior to cleaning]
- Chop the shallots and green chilies in round shape.
- Prepare Rasam. Check out How to prepare Rasam? [Note: Instead of adding tamarind juice extract here we are adding Rasam. To get better taste add Rasam only!]
Now add cleaned dry fish and sauté for 2 to 3 minutes in
low flame. Add 1 ½ tsp of Kuzhambu Masala Powder mix well and sauté for 1 to 2 minutes. [Note: If you don’t have homemade masala powder then you can use 1 tsp of turmeric powder, 1 tbsp of red chili powder, 2 tbsp of coriander powder, ¼ the tsp of cumin powder, ¼ tsp of pepper powder.]
Homemade Kuzhambu Masala Powder
Now add Rasam. I added 1 cup of rasam. If you need more gravy you can add 1 ½ cup of rasam. Keep in medium low flame and close it with lid. [Note: Do not add water instead of rasam]
How to prepare Rasam?
Check for salt and add if necessary.
Tip: For any dry fish gravy always check for salt then add, as dry fish will leave salt. Also in this recipe we have added Rasam which is salted already.
Tip: If dry fish is overcooked it will get dissolved in the gravy and you can’t find pieces L. So make sure you check if it is cooked or not for every 2 to 3 minutes.
Dry fish kootu is ready !!
You can have it along with white rice or Tholi paruppu sadam.
In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Barracuda Dry Fish – also known as Sheela Karuvadu in Tamil. In this recipe I used Barracuda variety of fish, which is called as Sheela meen in Tamil, Jellow in Telugu, Neduva in Malayalam, Jaba or Tal in Hindi. It is low in saturated fat and high in omega 3 fatty acids which helps to protect heart, contains Vitamin B2 which our body cannot produce helps to maintain our nervous system, helps in brain development including concentration power, memory power as they are rich in omega 3 fatty acids.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.
Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.
Here I have listed the health benefits of each ingredients I used in the recipe.
Ingredient 1:
Barracuda Dry Fish – also known as Sheela Karuvadu in Tamil. In this recipe I used Barracuda variety of fish, which is called as Sheela meen in Tamil, Jellow in Telugu, Neduva in Malayalam, Jaba or Tal in Hindi. It is low in saturated fat and high in omega 3 fatty acids which helps to protect heart, contains Vitamin B2 which our body cannot produce helps to maintain our nervous system, helps in brain development including concentration power, memory power as they are rich in omega 3 fatty acids.
Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.
Ingredient 3:
Green Chili – also known as Pachchii Milagai in Tamil, Patchimirapa in Telugu, Hasi Menasinakai in Kannada, Pachamulagu in Malayalam, Hari Mirch in Hindi. Green chilies are more popular in Andhra Pradesh and Telangana. Though it is very hot green chilies have many good health benefits. Green chilies are rich in Vitamin C thus it boosts immune systems, rich in antioxidants, anti-inflammatory, improves digestion, helps in skin care, weight loss.
Ingredient 4:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.
Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.
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