Channel: Sheeba's Recipes

Category: People & Blogs

Tags: snake gourd roastozhichu currydry fish currydry fish curry with potatolunch combourulakizhangu unakkameen currypadavalanga mezhukkupurattinaadan uchayoonupadavalanga ularthiyathkumbalanga pulisserylunch menualappuzha stylekerala stylemalayalamunakkameen currymeals plankumalanga morru currysheeba's recipesuchayoonu

Description: Easy Lunch Menu / Kerala Style/Dry Fish Curry/Snake gourd roast/Ash gourd Curry /Unakkameen Curry/Padavalanga ularthiyath/Kumalanga Morru Curry /Pulissery Ingredients: * Dry Fish Curry ( Unakkameen Curry ) : Dry fish - 100g to 150g For grinding - Grated coconut - 1 cup ( 10 tbsp ) Chilli powder - 1 tbsp Coriander powder - 1/2 tsp Turmeric powder - 1/2 tsp Shallot - 1 Water * For preparation: Potato - 1 ( medium ) Green chilli - 4 Curry leaves Malabar Tamarind ( Kudampuli ) - 2 Grinded paste Salt Water - 1 1/2 cup to 2 cup * For tempering: Coconut oil / Oil - 1 tbsp Shallots - 5 ( medium ) Crushed ginger - 1/2 " size Curry leaves Chilli powder - 1/4 tsp * Snake Gourd Roast ( Padavalanga ularthiyath) : Snake gourd - 250 g Onion - 1 ( medium ) Crushed shallots - 10 Crushed garlic - 5 ( medium ) Coconut oil / Oil - 2 to 2 1/2 tbsp Dried red chilli - 2 Curry leaves Chilli flakes - 2 tsp Turmeric powder - 1 /4 tsp Chilli powder - 1/4 tsp Salt Ash Gourd Curry ( Kumbalanga Pulissery/ Morru Curry ) : Ash Gourd - 300g * For grinding: Grated coconut - 6 tbsp Cumin seeds - 3 pinch Turmeric powder - 1/2 tsp Water * For preparation- Green chilli - 3 Turmeric powder - 1/4 tsp Salt Water - 1 1/2 cup ( for cooking ash gourd) Grinded paste Curd ( medium sour ) - 2 cup ( 500 ml ) Water - 1/2 cup * For tempering: Coconut oil / Oil - 1 1/2 tbsp to 2 tbsp Mustard - 1 tsp Fenugreek seeds - a pinch Dried red chilli - 2 Curry leaves Chilli powder - 1/4 tsp