This is a different style of preparing podimas using Fish. I usually make potato podimas for chappathi. when I was searching for some fish recipes the other day, I found this interesting recipe in vanitha pachakam magazine and I wanted to give it a try.This yummy dish goes well with rice.
- Fish(Boneless tilapia fillets,cut into small cubes) – 1/2 kg
- Onion(finely chopped) – 1
- Shallots(finely chopped) – 1/2 cup
- Tomato(cut into small pieces) –1
- Green Chilly(chop into small pieces) – 2
- Dry red chilly -1
- Garam masala powder –1/2 tsp
- Turmeric powder- 1/4 tsp
- kashmiri red Chilly Powder – 2 tsp
- Ginger(Finely chopped) –1 tsp
- Garlic(finely chopped) –1 tsp
- Mustard seeds- 1/4 tsp
- urad dal(uzhunnu parippu) –1/2 tsp
- Cury leaves – 1 sprig
- Lime juice – 1 tbsp
- Coconut Oil – 4 tbsp
- Clean and cut fish fillet into small cubes.Marinate fish pieces with 1 tsp red chilly powder,turmeric powder and salt .Keep aside for 1 hour.
- Heat a Manchatti and add marinated fish pieces and 1 tbsp of water to it.cover and cook on low flame till done.
- Heat 3 tbsp oil in a pan. splutter mustard seeds.once it is done add urad dal,curry leaves and saute.once the dal changes it s color to light brown,add chopped ginger,garlic and saute well.
- Add green chilly,dry red chilly to it and mix well.
- Add chopped onions,shallots and saute well till onion turns golden brown.add tomato pieces,garam masala powder, 1 tbsp red chilly powder,1 tbsp oil and mix well.
- once it is fried well, add cooked fish pieces to it and mix gently to get fully coated with masala.while stirring,take care not to crush the fish pieces.
- cover and cook for 1 minute.Remove from fire.Finally add lemon juice on top of the masala.
- Fish podimas is ready to serve with rice.
This kichadi is prepared using kovakka in coconut mix and it tastes great with rice and can be served in sadhya as side dish.
- Kovakka /Tindora(cut into round pieces) – 1 cup
- Grated coconut – /12 cup
- Cumin seeds/jeerakam – 1 tsp
- Green Chilly – 2
- Mustard seeds(crushed) – 1/4 tsp
- Curd – 1 cup
- Marinate kovakka pieces with salt for 10 mins.Then fry in oil till golden brown.
- Grind coconut,cumin,green chilly,crushed mustard seeds and curd into a paste.
- Transfer the paste into a bowl.Finally add fried kovakka pieces, salt to it.Mix well.
- Kichadi is ready to serve.
Puli inji is made with ginger,tamarind,jaggery in sweet and tangy sauce. This is a popular kerala sadhya dish and commonly served in sadhya during festivals like Onam,Vishu or wedding functions.I tried once and it didn’t came out good. Then I watched the youtube video of my blogger friend veena with detailed explanation and followed her recipe.Hope my readers will love this easy recipe and try at home.
- Ginger(finely chopped) – 150gms
- Green Chilly(cut into round pieces) – 4
- Tamarind – 3 lemon sized
- Jaggery cubes(make syrup) – 3 medium size cubes
- Mustard seeds – 1tbsp
- Dry Red Chilly – 3
- Red chilly powder – 1tsp
- Turmeric powder – 1/4 tsp
- Curry leaves
- Coconut Oil
- peel off the outer skin of ginger and cut into long pieces. Then finely grate into small pieces .Take water in a bowl, add sat to it and soak the ginger pieces in1 tbsp of salt water for 10 minutes.Drain the water using strainer and again soak in salt water for 10 minutes.Drain and repeat the same soaking process for 10 minutes. This is to avoid ginger getting sticky while frying.
- Soak tamarind in hot water for 30 minutes. strain the water.
- In a pressure cooker, Add tamarind water,red chilly powder,turmeric powder and salt. Mix well.cover and cook on low flame for 20 minutes.
- In a pan,melt jaggery cubes. take care not to let the syrup be thick.
- Heat oil in a pan.Roast ginger pieces on medium flame till crispy and light brown.Drain the ginger pieces.Crush half quantity of fried ginger pieces in a blender.
- Heat oil in a pan.Splutter mustard seeds,Dry red chilly,green chilly,curry leaves,tamarind water and stir well.Add 1/4 cup water,jaggery water(add according to sweetness),crushed ginger,remaining fried ginger pieces and mix well.Let it boil on medium flame till thick and reduced to half.
- Once it is cool, it will be more thicker.Transfer into a dry glass jar and store in refrigerator for a week or so.
- You can make this in advance for vishu or onam and can preserve it.
- injipuli tastes great with Rice.