Sankara or any Kulambu fish - 1/2 Kg
Onion - 2(Medium)
Tomato - 1(Big)
Ginger,Garlic paste - 2tsp
Red Chilli Powder - 2tsp
Coriander powder - 1Tbsp
Turmeric Powder - 1/2tsp
Curry Leaves & Coriander Leaves
Mustard & Fenugreek seeds - 1/4tsp each
Oil,Salt & Water - As Required
Chop onions and tomato. Heat oil in a pan add oil, when hot add mustard and fenugreek seeds, when it splutters add onion,curry & coriander leaves cook for few mins then add ginger,garlic paste when nice aroma comes add tomato, cook till it mashes well. Now add the powders,tamarind extract,salt stir for few minutes in medium flame(or oil floats on the top). Finally add the fish slices, cook in low flame for 4-5mins.
Apart from few dhal recipes, Keerai Masiyal is my daughter's favourite. She is a picky eater, hardly take one hour or more than that to finish her lunch. But when i mix this masiyal with white rice and ghee, she finish it off in 15mins. So this is a weekly routine recipe, which i prepare atleast once or twice a week.
My MIL taught me this super easy chutney with just 3 main ingredients. Very tasty and key point here in this recipe lies while sauteing the onions. Cook the onion well till raw smell disappears and also don't burn the onions. The taste comes when you saute onion with tamarind and chilis all together. Its such perfect
I never add intro for old recipes but I did for
this pottukadalai murukku becoz this is one among top 5 recipes I posted/published
so far. This is the only one version of murukku amma makes often becoz my dad and
grandma takes this soft version of murukku without any hassle. Amma makes in the authentic way I mean
grinding the idli rice batter to thick consistency and then adding powdered
dalia/pottu kadalai maavu, you can check the same process in my ThenkuzhalMurukku Recipe with step wise pictures
Gram/Besan Flour- 1 cup Rice Flour -Bit Less than 1/2 a cup Onion - 2 Numbers (medium size) Red chili Powder - 1tsp or more Curry Leaves - 10 Leaves (Optional) Optional Fennel Seeds - 1tsp Optional Hing/Asofoetida - A Pinch Salt, Oil & Water - As Required Optional pinch of baking soda
Updated the recipe with new pictures Method
Slice onions lengthwise and to very thin slices.
In a wide pan add oil to deep fry the pakoras.
Coat the mixing bowl with oil (so it prevents the batter sticking).
Mix all the above ingredients in the oil coated bowl and add a tbsp of hot oil mix well before adding water.
Sprinkle very little water and mix well to form a dry mixture, make sure not to add more water.
In case if you added more water try to adjust the pakora mixture with Besan:Rice flour 2:1 ratio and some sliced onions.
If mixture sticks in your hand, grease your hand and fingers with oil.
Sprinkle the onion mixture in the hot oil, while dropping try to split as much you can.
Fry them in medium flame (Onions turn black color when cooked in high flame).
Fry till golden brown color, drain excess oil using paper towel and serve with hot tea/coffee.
Notes: 1. Baking soda is not necessary. 2. Fennel seeds gives nice flavor to the pakoras.