Many would remember aadi maasam of tamilnadu once they see the receipe :).This is a sure dish in amman temples in aadi maasam along with koozh....This surely will be a favourite dish among southindians as it goes well with dosa,idli,upma, whiterice and ofcourse white biriyani....Dont panic by the ingredients and steps just for easy understanding i have mentioned in detail.It surely wont take more than 15-20 minutes for making this gravy just a matter of boiling vegetables and chopping....I have used nethili karuvaadu for my gravy and dint use raw banana and karunaikizhangu as i was not able to get it today in market...
INGREDIENTS
Onion-1 medium
tomato-1 medium
potato-1 medium
brinjal-150 grams
dry machakottai- 100 grams
raw banana-1
karunaikizhangu-1 small
dry fish-200 grams(netthili or vaala karuvaadu)
tamarind- 1 medium lemon size
chilli powder-2 tablespoon
coriander powder-2 tablespoon
turmeric powder-1 teaspoon
salt- to taste
oil-3 tablespoon
For seasoning
mustard seeds-1 teaspoon
urud dal-1 teaspoon
fennel seeds-1 teaspoon
curry leaves-few
green chilli-1 slit
dry red chilli-1
Preparation
Step1
a.
Boil the karunaikizhangu,raw banana(1 steam is enough for chopped karunaikizhangu,raw banana).boil the potatoes well , peel off the skin and mash in to small pieces.soak the drymachakottai for 6-8 hours or overnight and then boil it adding half amount of salt and a pinch of turmeric powder and asafoedita powder in a cooker until the drymachakottai turns soft.
b.
Wash the dry fish well and soak in water for 10-15 minutes.
c.
Soak tamarind in little water for few minutes and extract a thick pulp of tamarind say about 3 to 4 tablespoons.
Step2
Pour oil in a pan, add items in seasoning let it splutter.Now add chopped onions,cook well.once its done add chopped tomatoes,brinjaland saute well.later add,boiled and chopped potatoes,karunaikizhangu,raw banana,machakottai and saute for a minute.Now add chilli powder, coriander powder,turmeric powder and salt.Add enough water allow it to boil closing the pan until raw flavour of masala vanishes.Once the gravy is well cooked add 2 or 3 tablespoons of tamarind pulp to the gravy and mix it and leave it for 2 minutes in low flame.Check for taste if you want you can add remaining tamarind pulp water and also adjust chilli powder and salt if required.Now kuzhambhu is ready to serve.
Tips
1.Add only little salt to the gravy.Once the gravy is done you can check for taste and add remaining salt.because at times the dry fish will have too much of salt in it.
2.Make sure you make thick tamarind extract, so that gravy dont become too watery.Also add only little tamarind pulp to the gravy Check for taste if you want you can add remaining tamarind pulp water.
3.If its nethili karuvaadu dont cook more than 5-10 minutes otherwise it will dissolve.
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