Kola Karuvadu Sambal / Salted Flying Fish Sambal
Writing this post makes me nostalgic because it reminds me of my childhood days. My grandmother's preparation of this recipe is the best but I think my sambal is near to what she prepares. Kola Meen / Flying Fish is usually caught when it flies in the air especially when there is a rain, it is available in abundance. In my grandmother's village near Nagapattinam they use to sell even at 8* clock in the night when there is rain in the evening. During that time they would clean them salt them and dry them out, It has a long shelf life and concealing it in a zip lock bag and refrigerating keeps them good for years.
Now coming to the recipe it very simple yet very delicious one and perfect for spicy eaters. It requires no gravy or side dish. With just boiled egg and rice it makes a whole meal. This sambal can be stored in the refrigerator for about a day or two as it contains fresh coconut. I prefer to make this sambal when I am in no mood to cook an elaborate meal. The number of green chilies used is according to your level of spiciness. Sending this recipe to -tamizhar-samayal-tuesday.
You need:
Kola Karuvadu 3 nos
Freshly grated Coconut 3/4 cup
Onion (medium) 1 nos
Green chilli 2 -3 nos
Salt
Preparation:
Roast the karuvadu in naked flame till they are charred on the sides.
With the back of the knife scrape the blackened areas.
Break them in to pieces and put them in your chutney jar and pulse it 2-3 times. Put them in a bowl.
In the same jar put onions and green chili and pulse it again , they should not be finely ground but looked like chopped.
Put them along with ground karuvadu. Add coconut, and required salt, mix them well
Serve them along with plain rice and boiled egg.
Now coming to the recipe it very simple yet very delicious one and perfect for spicy eaters. It requires no gravy or side dish. With just boiled egg and rice it makes a whole meal. This sambal can be stored in the refrigerator for about a day or two as it contains fresh coconut. I prefer to make this sambal when I am in no mood to cook an elaborate meal. The number of green chilies used is according to your level of spiciness. Sending this recipe to -tamizhar-samayal-tuesday.
You need:
Kola Karuvadu 3 nos
Freshly grated Coconut 3/4 cup
Onion (medium) 1 nos
Green chilli 2 -3 nos
Salt
Preparation:
Roast the karuvadu in naked flame till they are charred on the sides.
With the back of the knife scrape the blackened areas.
Break them in to pieces and put them in your chutney jar and pulse it 2-3 times. Put them in a bowl.
In the same jar put onions and green chili and pulse it again , they should not be finely ground but looked like chopped.
Put them along with ground karuvadu. Add coconut, and required salt, mix them well
Serve them along with plain rice and boiled egg.
5 comments:
Wow! Its like masi sambal, looks tempting.
Yummy & easy recipe
Simply lovely and tasty looking fish sambal. Wonderfully tken pics as well.
Deepa
Omg, am missing this dry fish sambal, delicious sambal.
deliciously done lovely pictures
Post a Comment