Karuvadu Vathakkal (Vaalai karuvadu vathakkal )

Ingredients

• Vaalai Karuvadu - 10 Pieces
• Tomato - 1 (crushed)
• Onion - 2 (cut into length pieces)
• Dry Red Chillies - 2
• Prawn Sambal Chilli paste - 2 tsp
• Tamarind Juice - 4 tsp
• Sugar - 1/4 tsp
• Oil - 3 tsp
• Curry leaves - few
• Water - 1/4 cup
• Salt - if needed

Method

• Wash the salted fish and soak in water for 10 to15 min.
• Remove the bone inside and keep aside.
• In a pan, add 1 tsp oil, half the onion, and red chillies, curry leaves and saute till nicely till the raw smell of the onion goes off.
• Remove from heat and grind in the mixer till smooth paste.
• Now in the same pan, add another 2 tsp of oil, onion, tomato and saute well.
• Add in the karuvadu/salted fish and little water and cook it.
• Add in the grind paste and sambal paste and tamarind juice and cook it.
• Now add in the sugar and salt if needed.
• Cook well till the oil floats on the gravy and switch off.
• Serve it hot as a side dish for rice or any kind of roti etc.

This goes to my Event: Dish Name Starts with K

Kozhukattai (Modak/Steamed Rice Dumblings with coconut stuffing)

This recipe i took from my draft, believe it or not, it was there nearly one year... these pic i took for last year Vinayagar Chathurthi...

Ingredients

• Raw rice flour - 1 cup
• Jaggery - 1/4 cup
• Grated Cocount - 1.5 cups
• Cardamom - little
• Salt - as per taste
• Oil - very little (optional)
• Hot water - 1/2 cup

Method

• Very slightly, dry roast the rice flour just for 3 to 5min.
• Add hot water and salt, little by little and start mixing it.
• Make it like a chappathi dough and it should not stick to your hands and Keep it aside.
• Again in another pan, dry fry the grated coconut till the raw smell goes off. Donot over fry it.
• In another pan, add Jaggery and Water and just cook till the jaggery melts. 
• Now add the fried coconut, cardamom powder and mix well.
• When it cools down, make it to small round balls.
• Now press the rice flour ball in the middle and make a cup like shape and now keep the coconut balls inside and close it.
• In a idli cooker, keep these balls and steam it for 10 min.
• Coconut Kozhukattai is ready.

This goes to my Dish Name Starts with K