Unakkameen podi is the mixture of fried dry fish and shredded coconut, which is blended to form a chutney powder. It is also called by the name unakkameen chammanthi. You can use any kind of dry fish for this recipe. I had used dry shark since it was easily available in my place. This dish can be easily prepared and is one of the best side dish for rice gruel or rice porridge. Dry fish pieces are first soaked in water to remove the excess salt in them. They are then marinated and fried. Coarse them in a mixer along with shallots and dry red chillies. Now add grated coconut and blend once again. This coconut and dry fish mixture are then cooked in hot oil for few minutes. I can say that, this is an amazing side dish for rice. Do try the recipe at your home also.
Course – Side dish
Cuisine – Kerala
Cooking Time – 15 minutes
Serves – 5
1. Dry fish (shark or any fish)- 250 g
2. Kashmiri chilli powder – 1 tablespoon
3. Shallots – 8
4. Dry red chillies – 7
5. Grated coconut – 1 cup
6. Curry leaves – 1 sprig
7. Salt – optional
8. Coconut oil – 2 tbspn
Method of Preparation :
Clean and cut the dry fish into pieces.
Take a vessel, add the fish pieces. Then add water to the vessel to remove the excess salt from the dry fish pieces.
Keep it undisturbed for 1 hour.
After 1 hour, marinate the fish pieces with kashmiri chilli powder.
Heat oil in a pan and fry the fish pieces.
Keep the fried fish pieces aside. You can remove the thorn of fish and take out only the flesh portion, if the fish pieces are big.
Blend together fried fish pieces, shallots and dry red chillies in a mixer for 10 seconds.
To the same mixer, add grated coconut and blend coarsely. Do not make fine powder.
Add this mixture to the pan which we had fried the fish.
Saute the fish powder in the same oil for 3 to 4 minutes.
Add curry leaves to the pan and mix everything well.
You can serve along with boiled rice, boiled tapiocas, etc.
Country chicken has became the most demanded type of chicken because they are easy-fed and free-range chickens. These chickens are not the regular white feathered broiler chickens found caged in the chicken shops. The meat of country chickens are slightly harder than the broiler chicken. So, it takes more time to cook the country chickens as compared to the broiler chickens.
Country chicken curry is considered as a traditional dish in villages to treat the special guests. Cooked country chicken turns juicy and absorbs all the flavor of masala from the chicken curry. There is also a difference in taste between these 2 types of chicken. If one starts eating country chicken, it will be difficult for him to get back to the taste of broiler chicken. The amount of meat in country chickens will be lesser than the broiler chickens because they eat only what they get while feeding. Farmers rear them for meat and eggs.
There are many version of country chicken recipes in south India, especially in Tamil Nadu. Some of them are pichu potta nattu kozhi sukka (shredded dry chicken fry) and nattu kozhi thanni kuzhambu. These dishes tastes amazing and I will share those recipes in my upcoming blogs. In this blog, I am sharing Kerala style Naadan Kozhi Ularth ( country chicken roast ) in which country chicken pieces are first pressure cooked and then dry roasted in a prepared masala.
Country chicken roast is a staple south Indian and coastal Indian cuisine and is often served as an accompaniment with roti and rice. The taste of country chicken roast varies based on the spices used and the regions. It is generally considered to be tender, spicy and flavorful with a juicy texture. In this recipe, I had pressure cooked the chicken pieces initially with turmeric powder, crushed ginger garlic, salt and garam masala powder. Then the cooked chicken pieces are dry roasted by heating oil in a kadai and adding onions and masalas. Cover and cook the chicken pieces in low flame. Then you can see that the chicken pieces are completely coated with the prepared masala and is very delicious.
You can simply finish off this chicken roast as a starter. You can sprinkle some lemon juice over the roasted chicken pieces if you love a tangy taste. Spice level can be adjusted based on your preference. You can add more pepper powder if you need to make it more spicy. This roast tastes more delicious if you cook the chicken in coconut oil . So, use coconut oil instead of other vegetable oil.
Check out the below recipe and I am sure you all will definitely finish off the plate in no time.
Servings : 8
1. Country Chicken or Naadan chicken pieces – 1 kg
2. Chopped onions – 5
3. Chopped Tomato – 1
4. Crushed Ginger and Garlic – 1 tablespoon
5. Green chillies – 3
6. Turmeric powder – 1/2 teaspoon
7. Garam masala – 1 teaspoon
8. Kashmiri chilli powder – 1 tablespoon
9. Coriander powder – 1.5 tablespoon
10. Pepper powder – 1/2 teaspoon
11. Chicken masala powder – 1 teaspoon
12. Curry leaves – 1 sprig
13. Coconut Oil – 3 tablespoon
14. Salt – to taste
15. Coconut slices (1″ size) – 1/4 cup
Method of preparation :
1. In a pressure cooker, add country chicken pieces (naadan kozhi), crushed ginger and garlic, turmeric powder, salt and garam masala.
2. Then add 1 cup of water and pressure cook the chicken pieces for 4 whistles.
3. Wait for the pressure to release naturally.
4. By that time, heat oil in a kadai and add chopped onions, green chillies and coconut slices.
5. When the onion becomes golden brown in colour, add kashmiri chilli powder, coriander powder, pepper powder and chicken masala powder.
6. Saute all the powders till the raw smell goes off completely.
7. Then add chopped tomatoes, close the lid and cook till the tomatoes are mashed.
8. Now add the cooked country chicken pieces to the kadai.
9. Mix well and dry roast the chicken pieces.
10. Garnish with curry leaves.
11. Serve hot as starter, side dish or an appetizer.
How about having a sour, sweet and tangy flavour in a single side dish ? Feels amazing isn’t it ? Yes, and that is this Raw Mango Chutney. Chutneys are prepared by blending coconut along with spices, shallots and ginger and then tempered with coconut oil, mustard seeds, dry red chillies and curry leaves. These chutneys are used as side dish for Dosa, Idli, etc. But raw mango chutneys belongs to dry chutney category which is served along with lunch.
Raw Mango Chutney is prepared by blending raw mango pieces along with spices, sugar and salt. This is a popular condiment in Indian cuisine. Raw mango chutney is one of the major side dish for Rice gruel (Kanji) along with some lentils. This rice porridge gives a light feel to the stomach, but it is loaded completely with energy boosters to provide you strength.
The most important thing to keep in mind is always to prepare fresh chutneys for that day. Keeping in refrigerator and using it again results in taste difference for the chutney. Also, use fresh mangoes to make the chutney. Traditionally, people used stone hand grinder to make chutneys. But nowadays chutneys are prepared by using blender or mixer grinder.
Raw mango is peeled and cut into pieces. This raw mango pieces are then mixed with shredded coconut, shallots, green chilli, curry leaves, ginger, salt and sugar. These ingredients are then blended together without adding water.
Prepare this delectable dish in the coming mango season and enjoy !
1. Raw mango chopped – 1/4 cup
2. Grated coconut – 1 cup
3. Shallots – 3
4. Ginger – a small piece
5. Green chillies – 2
6. Curry leaves – half sprig
7. Salt – to taste
8. Sugar (optional) – 1/2 teaspoon
9. Coconut oil – 1 teaspoon
Method of preparation :
1. Cut the mango to small pieces.
2. Grind the ingredients 1 to 8 in a blender to a smooth chutney without adding water.
3. Mix this chutney with fresh coconut oil.
4. Depending on the sourness of mango, you can add salt as per your taste.
5. This chutney is best served with hot boiled rice.
How about sharing an easy and quick breakfast recipe today ? It will be more interesting, if you come to know that this is a very healthy breakfast recipe. When you are craving for an easy and quick breakfast, you can scroll through this recipe. We are using wheat flour as the main ingredient here and then we prepare crispy and tasty dosa’s out of it.
This is an instant dosa recipe. There are lots of instant dosa’s which can be easily made with oats, semolina, etc. Usually dosa’s are prepared by fermenting. But here, we need to mix all the ingredients only with water. Then pouring over hot tawas, our crispy dosa’s are ready to be served.
The batter prepared should be of flowing type. If you feel that the batter is thick, you can adjust it by adding water. And if the batter is more loose or watery, you can add wheat flour. Taste and check if the salt is balanced.
Adding rice flour and semolina is the reason for crispy wheat dosas. These flour makes dosa thin and crispier. There are many versions of wheat dosa. You can also make this dosa by adding whole wheat flour alone. You may get soft dosas which will be similar to the taste of chapatis. I always prefer to add rice flour and semolina. These crispy wheat dosas are more delicious with sambar and coconut chutney.
People who prefer dishes for busy breakfast may go ahead with the recipe which is mentioned below.
1. Wheat flour – 1.5 cups
2. Rava or Semolina – 2 tbspn
3. Rice flour – 2 tbspn
4. Ghee or oil – 2 tbspn
5. Water – 1.5 cups or as required to form a loose batter
6. Salt – to taste
Method of preparation :
1. Take wheat flour, semolina and rice flour into a mixing bowl.
2. Add some water to the bowl and break the lumps formed by mixing well.
3. Add more water till the batter consistency becomes loose.
4. Add salt and ghee to the batter.
5. Heat your dosa tawa and brush it with some oil or ghee. Make sure to use a seasoned tawa, so that you can easily flip your dosa.
6. Stir the batter and add 1 ladle of dosa batter to the tawa to make thin dosas
7. When one side of dosa becomes golden colour, sprinkle some ghee or oil on top of the dosa and then flip it.
8. Cook the other side also.
9. Similarly make all the crisy dosa’s and serve it with any chutnies.
Mashed Potato masala is an Indian side dish curry, which is served along with Chappathi’s and Poori. They are also familiar by the name ‘ Poori masala ‘. This curry is a perfect vegetarian combination along with hot poori’s. This curry can also be used as a filling for dosa, which finally gives you delicious Masala Dosa’s.
Whenever I think of making poori for breakfast, I make this mashed potatoes and carrot masala as the side dish. Making of poori’s are a bit time consuming task. So, if you are in a hurry or in short of time in the morning, you may prepare this masala previous night and keep it in fridge. Next day you can re-heat it and garnish with coriander leaves. So you will have to run behind for making poori’s only.
This perfect combination of poori with potato masala will be definitely loved by your kids. My daughter too loves it and finishes her plate soon. Always make sure to use fresh potatoes and carrots in this recipe to make this curry taste better.
The traditional way of making this curry is by boiling the potatoes and carrot separately and then seasoning it with chopped onions along with spices.
Now, about the ingredients, Mustard seeds are initially added to the hot oil which gives a nice flavour to the curry. Split urad dal gives a crunch to this dish. I had used fresh ginger in this recipe. You can also substitute it with ginger paste. The only powder which we use in this recipe is turmeric powder. I had used organic turmeric powder which provides a good flavour and colour to this dish.
You can easily prepare this curry with minimum ingredients. If you have leftover curry, don’t worry! Just fill it inside the dosa batter while making crispy dosa and here it is, our delicious “Masala Dosa”. Do try this absolutely irresistible and comfort side dish at your home and do let me know your feedback.
1. Potato – 3, medium sized
2. Carrot – 1, large sized
3. Finely chopped onions – 2
4. Green chillies – 2
5. Ginger finely chopped – 1 cm piece
6. Turmeric powder – 1/4 teaspoon
7. Oil – 2 tablespoon
8. Split urad dal – 1/2 teaspoon
9. Mustard seeds – 1/4 teaspoon
10. Water – 1/2 cup
11. Salt – to taste
12. Coriander leaves – to garnish
Method of preparation :
1. Pressure cook the carrot and potatoes, remove skin, gently mash them and keep aside.
2. Heat oil in a pan and then add mustard seeds followed by split urad dal.
3. Add onions, green chillies, ginger and salt and saute well till the onion changes its colour.
4. Add turmeric powder and saute again until the row smell goes off completely.
5. Now mix the mashed potatoes and carrot with the prepared masala, close the lid and cook for 2 minutes in low flame.
6. Switch off the flame and garnish the curry with coriander leaves.