Vazhaipoo Rasam | Banana Blossom Rasam | Rasam without Dal | Simple Rasam Recipe

Rasam is an authentic south Indian Recipe. Rasam, the most delicious appetizer drink is light on stomach and high on taste. This flavourful dish is ideally served before after the main course.

Rasam doesn’t appear in my daily kitchen menu. But recently I am addicted to different kind of rasams. One such is the Vazhaipoo / Banana Blossom Rasam.

Vazhaipoo is something which we rarely buy at home. It is just the prep work needed for the flower which stops me from buying it frequently.

Similar to Tomato Rasam, preparing Vazhaipoo Rasam at home is very easy and it requires basic ingredients like tomato, tamarind, black peppercorns, garlic and cumin seeds.

On a side note, vazhaipoo is extremely healthy with immense benefits. And at the end, I always feel that the time and effort I had put in was not in vain.

So, try this simple recipe at home with your own choice of flavors and relish with your loved ones.

Author: Nathiya Adiseshan
Preparation Time: 3 mins
Cooking Time: 10 mins
Serves: 3


For the Rasam:
  • 2 medium Tomatoes, Pureed
  • 1/2 Tomato, chopped into quarters
  • 20-25 florets, Vazhaipoo, finely chopped
  • Tamarind, gooseberry sized
  • 1/4 tsp, Turmeric powder
  • a pinch, Asafoetida
  • a sprig, Curry leaves
  • a bunch, Coriander leaves
  • Salt
  • 2 pods, Garlic crushed
For Rasam Powder (Dry roast and grind):
  • 1/8 tsp, Fenugreek seeds (optional)
  • 1 tsp, Cumin seeds
  • 1 tsp, Pepper
  • 1 tsp, Coriander seeds
  • 1 tbsp, Toor dal
  • 1, Red chilli
  • Curry leaves
To temper:
  • 1/2 tbsp, Oil
  • 1/4 tsp, Mustard seeds
  • 1/4 tsp, Cumin seeds
  • a sprig, Curry leaves
  1. Puree tomatoes along with gooseberry sized tamarind.
  2. In a kalchatti, add the tomato puree, chopped tomatoes, turmeric powder, crushed garlic, curry leaves, chopped vazhaipoo/ banana blossom, asafoetida and salt.
  3. Pour 3 cups of water & bring it to a boil. Then simmer for 5 mins or until raw smell of tamarind goes away.
  4. Add in a tbsp of rasam powder. Allow it to boil.
  5. Taste the rasam and add more salt as needed to suit your taste. Simmer it for 2-3 mins.
  1. Meanwhile heat oil in a tadka pan and temper with the ingredients listed above. Fry this mix until it starts crackling and pour it over the rasam. Garnish with coriander leaves.
  1. Turn off the stove. Keep the pot covered for 15 minutes before serving.
  2. Serve rasam with rice or just serve it as an appetizer in your meal.

Special Note:

  • As soon as it becomes frothy, turn off the stove. Cover it for 15 minutes before serving, the resting time at the end also plays a major role in flavor.
  • Adjust the quantity of rasam powder to satisfy your taste buds.
  • Store bought rasam powder can also he used. But check on the turmeric powder and asafoetida content while adding.

How to season Kalchatti | Kalchatti Seasoning Process | Know How to Cure your Kalchatti |Seasoning Soapstone cookware | Beginner’s guide on Kalchatti

Kalchatti, Maakalchatti (மாக்கல் சட்டி) is a naturally occuring softstone, handcrafted/ carved by rural Artisans without any machine assistance. Soapstone cookware will be the pride of any kitchen and are antique collector’s delight.

These soapstone pots are mostly used in southern states of India. They are called by various names as “Ratichippa” in Telugu (rati-stone, chippa-cooking pot) and “Kalchatti” in Tamil.

Kalchatti’s neutralise the pH balance of acidic food items enhancing their nutritional value. The porous nature helps to circulate the heat and moisture through the pot while cooking which in turn enhances the flavours.

A well seasoned soapstone cookware is a treasured possession, passed on by grandmothers to the younger generations. Not all of us have the heirloom cookware, so we get tempted to buy our own.

I was eyeing on various online stores but stepped back because of the huge price. Finally found it in a local shop here in Madurai at a very cheaper price 😜👍🏼

Unlike normal cookware, a new kalchatti needs special care (i.e, seasoning process) before using on gas stove. The new ones appear light grey in colour and get a dark, blackish shade with seasoning/use.

Heating the vessel without seasoning may result in breakage or cracking. There are a couple of traditional methods of seasoning. Even after seasoning, the kalchatti should be introduced gently and slowly into daily cooking.

Kalchattis are thick and heavy walled, retain heat for a longer time hence you can switch off the flame 5 mins before the final dish is done. And another good part is that, food cooked in kalchattis stay good for the next day as well without refrigeration.

Guys, if you wanna experience the traditional flavour of cooking then head out to buy the kalchatti and get seasoned by yourself with the detailed (step by step) process as given below:-

Click this link for the video version of seasoning process.

Day 1 – Day 5:

Clean the surface of the Kalchatti thoroughly using a cloth or dry tissue. Make a paste with turmeric powder and castor oil. Apply this paste evenly on both sides using your fingers or brush. Let it dry it for a day.

Repeat the process for five days without washing in between.

After five days, kalchatti turns pitch black in colour.

Day 5:

Wipe excess turmeric paste with a cloth. Rinse well with hot water. Let it dry for a day.

Day 6 – Day 9:

Soak it in starch water. Make sure that the kalchatti is fully immersed (If starch water isn’t enough, feel free to use rice rinsed water).

Change the starch water daily and repeat it for next three days.

Day 10:

Wash with mild soap and scrub well. Rinse thoroughly with plain water.

Fill the kalchatti with water and boil it on low flame. When it starts to bubble, switch off the flame and cool completely.

Day 11:

Now the kalchatti is ready to be used for making mouth watering dishes.

Cleaning kalchatti after cooking:

Wipe the food residue with a tissue paper/ soft cloth. Fill the kalchatti with water and boil it until the residue starts to float. Once cooled, discard it and rinse it well with plain water.

Special Note:

  1. Starch water: The excess water while boiling rice in a pot.
  2. Do not use any soap for washing. If it turns oily, use either rice flour or besan flour only.
  3. Use on a low flame and don’t let the water dry while cooking.
  4. Periodically oil it and leave overnight and wash it in the morning.

Pepper Chicken| Chicken Kali Mirch |Murgh Kali Mirch |Kurumilagu Chicken Curry |

Pepper Chicken Masala or Murgh Kali Mirch is a delicious recipe that is cooked with loads of freshly ground Black Peppercorns.

With aromatic chicken pieces swimming in an incredible sauce, this Pepper Chicken Masala recipe is one of the best you will try!

The combination of right spices going into this tomato based curry is so perfect that explode the curry with flavour. You can adjust the amount of black peppercorns to suit your spice preference.

There are many many ways a pepper chicken masala can be made. This is one of the most simple, home style pepper chicken recipe for beginners.

The BEST side is hot and fresh Ghee rice and Chapathi/Rotis. For the best charred results, use a well seasoned cast iron skillet if you have one.ezy-watermark_24-05-2019_08-13-29am.png

Author: Nathiya Adiseshan

Preparation Time: 10 mins

Cooking Time: 20 mins

Serves: 3


For the spice masala

  • 3 tsp Black peppercorns
  • 1 tsp Cumin seeds
  • 1/2 tsp Fennel seeds
  • an inch Cinnamon
  • 3 Cloves
  • 2 Cardamom pods
  • Star Anise

Other ingredients

  • 500 gms, Chicken legs
  • 3 tbsp Coconut oil
  • Bayleaf
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds
  • a sprig of Curry leaves
  • 2 cup Onions, finely chopped
  • 1 cup Tomato, paste/ finely chopped
  • 2 Green chillies, slit
  • 1 tbsp Ginger Garlic paste
  • 1/4 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 1 tsp Redchilli powder
  • 2 tbsp Coriander leaves, finely chopped
  • Salt
  • Roasted Cashew nuts, garnishing

How do you make pepper chicken masala?

  1. Powder the ingredients mentioned above into a fine powder. Keep aside.Heat an iron kadai with coconut oil. Stir in the bayleaf, cumin seeds, fennel seeds and curry leaves until fragrant, about 1 minute.Add the onions and green chillies and cook over moderately high heat, stirring occasionally, until golden, about 8 minutes. Add the ginger garlic paste and fry until rawsmell fades away.Stir in tomato puree/ or finely chopped tomatoes with juices (crush them with your hands as you add them) and just cook through. Reduce heat and add in the spice powders and season with salt.Add chicken to the masala. Fry the chicken until white (about a minute) while scraping up any browned bits stuck on the bottom of the pan. Stir in 1/4 cup of water, then cover and cook over low heat for 20 minutes.Once the chicken is halfway cooked, add in the ground masala and simmer until sauce thickens and becomes a deep brown colour.Garnish with Cashew nuts, coriander leaves and serve with fresh, hot Ghee rice.eZy Watermark_24-05-2019_08-13-29AM

Special Notes:

  • Chicken legs can be substituted, but chicken thighs are highly recommended here.
  • Pour in water to thin out the sauce, if needed.
  • Watch carefully when you add red chilli powder, check out for spiciness.

Fisherman’s Crab Curry/ Crab cooked in Coconut Milk/ Kerala Njandu Curry

This is a beautiful, delicious coastal style Crab curry, called as “Fisherman’s Crab Curry”.

True to its seaside orientation, Kerala cuisine is almost primarily made up of seafood, particularly fish and prawn dishes. The people here in Kerala and borderline of Kanyakumari eat seafood multiple times a day pairing it with the coconut which is available in abundance.

This traditional crab curry recipe is made with coconut paste and gets a bit of kick too from the chillies added.

Why this recipe works:

The ingredients used here show a mix of both coconut paste and coconut milk. Its sweet punch is set off deliciously by the spicy crab meat.

To lighten the dish, reduce the thickness of gravy by adding coconut milk. Try serving this curry with plain boiled rice and plenty of gravy.

This crab curry is so good I’ve been making it ever since. Try and let me know how it turned out for you!!

Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 3


For the coconut-spice paste

  • 250 gms Crab, cleaned and body cut into halves or quarters
  • 1 cup Coconut, grated
  • 5 Kashmiri Chillies
  • 5 garlic cloves
  • an inch Ginger
  • 8-10 Black peppercorns
  • 1 tsp Coriander seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • Tamarind, marble sized

Other ingredients

  • 1 cup Onions, finely chopped
  • 1 Tomato, diced
  • 2 Green chillies, slit
  • 1/4 tsp Turmeric powder
  • 1/2 tbsp Fennel powder (optional)
  • 3 tbsp Coconut oil
  • 2 tbsp Coriander leaves, finely chopped
  • Sprig of Curry leaveseZy Watermark_04-04-2019_10-24-55AM.JPG


  1. Grind the ingredients (mentioned in coconut-paste listed above) into a smooth paste with little water. Keep it aside.
  2. Heat coconut oil in a deep bottomed pan, add mustard seeds and allow it to splutter. Then add fenugreek seeds and curry leaves.
  3. Add in onions and green chillies and fry it till it turns soft and translucent.
  4. Add in the tomatoes and turmeric powder and fry for a minute.
  5. Now add the wet masala paste along with a cup of water and bring it to a boil on medium high heat.
  6. Add the crab. Make sure to turn over the crabs half way so that they are well coated with the gravy.
  7. Add extra coconut milk if you prefer it more creamy, or up to ½ cup of water to dilute the gravy. Add salt to taste.
  8. Simmer for 10-15 minutes, until the crabs turn pink and are cooked through.
  9. Garnish with coriander leaves.IMG_7593_eZy Watermark_04-04-2019_10-16-28AM
  10. Spoon curry over rice and serve hot.IMG_7596_eZy Watermark_04-04-2019_10-16-31AM

Special Note:

  • Cut the crab bodies into halves or quarters with a cleaver. Crush gently the crab legs for the flavours to soak into the curry.
  • I have used blue swimmer crabs for this curry, but any sort of crab (Dungeness and snow crab) will work.
  • If you’re using dessicated coconut, add warm water while grinding to prevent curdling of fats.

If you like this recipe, Do not forget to rate us at the end of the post.

Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

Malai Kofta / Paneer Kofta Recipe/ Restaurant Style Malai Kofta Curry

Malai Kofta undoubtedly tops the list among the dishes ordered at Indian Restaurants. It’s a North Indian recipe, which is prepared with Cottage Cheese (Paneer) in Cashews and Onion Sauce flavoured with subtle spices.

If you’re bored with the regular paneer dishes like Paneer Butter Masala, Kadai and Paneer Tikka Masala etc, then this paneer recipe is an interesting variation to go for! 

Melt in the mouth Fried Cottage Cheese Balls stuffed with dryfruits dipped in a rich creamier gravy 😍

Paneer koftas can be served as a main curry with Indian breads like Butter naan, Paratha, Roti or Pulao for lunch or dinner.

An easy recipe for beginners, try it for kitty parties and potlucks, and amaze your loved ones!!!

Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 20 mins

Serves: 4


For Kofta
  • 1 cup paneer, crumbled (homemade)
  • 1 medium sized potato, boiled & crumbled
  • 2 tbsp corn flour (potato starch)
  • Coriander leaves, chopped
  • Salt as needed
  • ½ tbsp Garam Masala
  • 1 tbsp Cashews chopped
  • 1 tbsp Pistachios, chopped
  • Oil for deep frying
For Gravy
  • 2 medium sized Onions 
  • 2 medium sized Tomatoes
  • 10 cashew nuts
  • an inch Cinnamon
  • 2 Cloves or Laung
  • 2 Cardamoms or Elaichi
  • Bayleaf
  • 1¼ tbsp Garam Masala
  • ½ tsp Turmeric Powder
  • ½ tbsp Coriander Powder 
  • 1 tbsp Kashmiri Chilli Powder
  • ½ tsp sugar
  • ¾ tsp Kasuri Methi or Fenugreek leaves
  • 2 -3 tbsp Fresh cream 
  • 1/2 cup Milk
  • Butter
  • 1 tbsp Oil
  • Salt as needed

How to make Kofta

  1. Boil potatoes until done but not mushy.
  2. In a mixing bowl, crumble them along with paneer, salt, garam masala and chopped coriander leaves.Add raisins and cashews to this mixture. Mix everything well. Roll them to balls. Coat it in corn flour.If you prefer, you can also flatten each ball. Stuff the cashews and raisins in the center and seal (I prefer this way). Prepare remaining stuffed kofta balls in similar way.Deep fry in hot oil on a medium flame until crisp and golden.Strain and set aside.IMG_7049_eZy Watermark_27-03-2019_02-52-29PM

Making Gravy for Kofta

  1. Blanch Onions, Tomatoes and Cashewnuts. Cool down completely and make into a puree.Heat a kadhai on medium flame with butter and 1 tbsp of oil. Add bay leaf, cinnamon, cloves and cardamoms. Sauté for a minute.Add the puree (Simmer the flame to low, as the puree splutters in oil). Sauté for about 3-4 minutes.Now add in all the spice powders. Saute for 3 to 4 mins until the raw smell fades away.IMG_7071_eZy Watermark_27-03-2019_02-53-39PM
  2. Season with salt and a tbsp of Sugar.
  3. Pour fat free milk/water to make a gravy. The raw smell of the ingredients should have gone. Cook covered until the gravy thickens and traces of oil are seen on top.
  4. Regulate the flame to low and garnish with kasuri methi. Add the Fried Koftas to the gravy and let it simmer for a minute. Serve this with Naan, Roti or Pulao.Variations for Serving Malai Kofta

Transfer gravy to a serving dish. Place the koftas in the gravy and drizzle cream on top. Garnish with kasuri methi.img_7080_ezy-watermark_27-03-2019_02-54-23pm.jpg


Special Note:

  • Fry 3 to 4 koftas at a time or else they may break while frying.
  • Adding sugar gives a sweeter taste to the curry, you can omit it too.
  • If you couldn’t shape the koftas or if it break while frying, just add a tsp of corn flour. Corn flour acts as a binding agent.
  • Cashews make the curry creamier, so adding fresh cream is not required. (I haven’t added it).
  • Instead of blanching, Fry Onions, Tomatoes in a tbsp of Oil until golden. Cool down and puree it.

Mutton Stew/ Mutton Vellai Kuruma/ Mutton cooked in a coconut based gravy

Most of the Keralites include appam and stew predominantly in their breakfast menu. This South Indian recipe, Mutton Stew is full of aromatic flavours as is made with a melange of subtle spices and flavoured with coconut.

When you want to indulge in a light yet healthy mutton dish, then you must try out this lip-smacking stew recipe. When my mom buys mutton/lamb, she reserves some for this dish, as it is always on the top of her list 🙂

One good thing about this scrumptious dish is that it can be prepared in a very less time, say for occasions like potluck, kitty party and buffet.

Don’t have mutton at the moment? Don’t despair. This hearty dish can be loaded with plain vegetables too.

You can also pack this delicious stew recipe for tiffin. So, why wait? Try it now with your loved ones!  IMG_6850_eZy Watermark_22-03-2019_11-11-14AM

Author: Nathiya Adiseshan

Preparation Time: 15 mins

Cooking Time: 30 mins

Serves: 3


Paste 1:

  • 3 Green chillies
  • Ginger
  • 6 cloves, Garlic
  • Kosher salt

Paste 2:

  • 1/2 cup Coconut, grated
  • 6 Cashew nuts
  • 1 tsp Poppy seeds
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Fennel seeds

For the gravy:

  • 500 grams mutton, excess fat trimmed, cut into 2-inch chunks
  • 2 Green chillies
  • 1/2 tbspGinger Garlic Paste
  • 2 Cardamom
  • 1 inch Cinnamom
  • 2 Cloves
  • 1 Bay Leaf
  • Pandan leaf/ Rambha ilai
  • Star Anise
  • Kalpasi
  • 1/2 tsp White Pepper powder
  • a sprig of Curry leaves
  • Coriander leaves
  • 2 tbsp Ghee
  • 1 tbsp Vegetable oil

Steps to Make It

  1. Sprinkle mutton with kosher salt, ginger garlic green chilli paste (mentioned under Paste 1) and marinate for 30 minutes.

  2. In a pressure pan, add the marinated mutton along with 1 cup of water. Cook for few whistles and keep aside.
  3. In another pan, heat ghee and oil. Splutter garam masalas listed above with cumin seeds, fennel seeds and curry leaves.
  4.  Once they fry a bit, add in the chopped onions and saute till they are lightly browned.
  5. Add in green chillies and ginger garlic paste and saute until the raw smell goes out.
  6. Throw in the tomatoes and toss a little. (No need for it to cook mushy)
  7. Then add the cooked mutton with stock, reduce heat to medium-low.
  8. Add in the coconut paste and allow to simmer for 10-12 minutes.
  9. Season with salt. Add in little water if your stew looks thick. The stew is finished when the meat is very tender (the flavor should be mild and very tasty).
  10. Drizzle 1/2 tbsp of white pepper powder on top and garnish with coriander leaves.
  11. Serve it hot with appam/ rice.ezy-watermark_22-03-2019_11-11-43am.jpg 

    Special Note:

  • If you have the best tender mutton you may cook for 4-5 whistles. But if you are doubtful,  then first cook the mutton for fewer whistles and if needed, give them few extra whistles depending on the quality.
  • The original recipe calls for white pepper powder, but I have added black one as I don’t have it in hand. Hence the darker shade of gravy.
  • For variation, coconut paste is skipped and coconut milk will be used. Can be done in both ways.
  • Same recipe can be adapted for mixed veggies which too tastes good.

  • If you like this recipe, Do not forget to rate us at the end of the post.
  • Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h


    Have you ever tried cooking garlic as the main ingredient ?

    If you love them, then try making this easy POONDU KUZHAMBU/ Garlic curry, you won’t get the usual strong pungency from the garlic as it has a tamarind base.

    The garlic curry will be less pungent and tangy even the kids can give a try 🙂

    It’s a must where you served an elaborate menu with rice and curries the previous day and you long for light dishes for your stomach. You can’t deny its medicinal properties or health benefits. So eat away!img_6780-2.jpg

    Author: Nathiya Adiseshan

    Preparation Time: 15 mins

    Cooking Time: 30 mins

    Serves: 3


    • 10 cloves Garlic, roughly chopped/crushed
    • 12 Shallots/ Sambar onions, chopped
    • 1/4 cup Tomato, chopped
    • 1/4 tsp Turmeric powder
    • 1/2 tsp Red Chili powder
    • 2 tbsp Kizhambu Milaga powder (either homemade or store bought)
    • lemon sized Tamarind (soak in water and get the pulp)
    • 1/2 teaspoon Salt
    • a pinch, Jaggery

    To temper:

    • 1/2 tsp Mustard seeds
    • 1/4 tsp Fenugreek seeds
    • 1/2 tsp Split black gram
    • 1/2 tsp Cumin seeds
    • 1/4 tsp Asafoetida
    • a sprig, Curry leaves
    • Sesame oil

    Making the “Poondu Kuzhambu”

    1. Place a cooking pan over medium heat, pour in the oil. Gradually add mustard seeds, fenugreek seeds, curry leaves, blackgram  and asafoetida, temper all the ingredients over medium heat for 1 minute.Saute chopped shallots and garlic.You want to toughen up the garlic by frying it so there’s a little crunchy texture before you add tomatoes, 3-4 minutes over low fire. Now, add the diced tomato and continue to cook over low-medium heat.Once this is done, add the spice powders turmeric powder, red chilli powder and homemade curry powder (kuzhambu milaga powder), combine and let it cook for exactly 3 minutes over low heat. The result should be a dark spice paste.Pour in tamarind paste, 1/2 cup of water, stir, season with salt and a piece of jaggery.
    2. if necessary, cover and slow simmer the curry until gravy is reduced in half and oil floats on top.
    3. This curry doesn’t have a lot of gravy so howlong you want to slow simmer in the final stage of making the poondu kuzhambu will result in howmuch gravy is left.IMG_6782 2

    Special Note:

    • You can reduce the amount of red chilli powder if you prefer less spicy.
    • Kuzhambu milaga powder is a must for this recipe. If you don’t have replace it with sambar powder.
    • Crush half garlic and add remaining half as whole or chopped. 

    If you like this recipe, Do not forget to rate us at the end of the post.

    Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @hungry.stomach.japan

    MEEN VEVICHATHU/ Kottayam Style Fish Curry/ Meen Mulakittathu

    Kottayam fish curry or Meen vevichathu can be prepared in many ways. Here you can try a traditional fish curry recipe which even the amateurs can cook at home easily.

    This dish is also called as toddy shop fish curry.

    It can be prepared with or without coconut. Usually, Kerala fish curry (meen curry) is traditionally prepared in earthenware pot for better taste.

    A great combination with boiled tapioca rather than rice!!!!

    So let’s get back to the recipe…

    Author: Nathiya Adiseshan

    Preparation Time: 10 mins

    Cooking Time: 20 mins

    Serves: 3


    • 1/2 kg Fish (Seer fish, Tuna, Sardines, Mackerel)
    • 1 tbsp Ginger, crushed
    • 1 tbsp Garlic, crushed
    • 8 Shallots /chinna vengayam, sliced
    • 2 tbsp Redchilli powder
    • 1 tbsp Coriander powder
    • 1/2 tsp Turmeric powder
    • Mustard seeds
    • Fenugreek seeds
    • 3 tbsp coconut oil
    • 3 Gambooge (Cocum/Kudampuli)
    • salt as required
    • Curry leaves


    1. Wash and soak the Gambooge (Cocum/Kudampuli) in a glass of lukewarm water for 5 minutes.
    2. Make a paste of coriander, redchilli and turmeric powder with little oil/water and keep aside.
    3. In an earthen clay pot or a pan heat coconut oil.
    4. When oil gets hot, add mustard and fenugreek seeds, saute it slightly and wait till it turns slightly dark.
    5. Add the chopped shallots and curry leaves, saute them till it gets slightly fried.
    6. Reduce the flame and add the masala paste.
    7. Fry it well until the raw smell goes out.Add enough salt.
    8. Add water in which cocum was soaked. Taste the mixture and add soaked cocum pieces as required. Keep it in low flame.
    9. Wait until it boils in low flame. Once it starts boiling add the fish pieces. Do not stir. Just swirl the pan so that the fish coats with the masala.
    10. Cover with a lid and bring it to boil in medium flame. Usually it takes around 10-15 minutes. Swirl the pan inbetween.
    11. Cook it till the gravy is consistent.
    12. Switch off and garnish with curry leaves. Let the curry remains in the cooking pan for a few hours, allowing all the spices to steep into the fish.

    Special Note:

    • Don’t stir once fish is cooked.
    • Remember to spoon the kudampuli pieces out after few hours.
    • If it has to be kept for another day, don’t add coriander powder. It tends to spoil the dish.

    If you like this recipe, Do not forget to rate us at the end of the post.

    Did you make this recipe? If yes, do let me know how it turned out in the comments below. Do share a picture on instagram with hashtag #CookedFromHungrystomach and tag us @h.u.n.g.r.y.s.t.o.m.a.c.h

    Kanava Kuzhambu/ Squid in a Roasted Coconut Sauce/ Nadan Koonthal Curry

    Tender pieces of squid with a spicy coconut sauce makes it an enduringly popular dish. 

    This curry, as prepared with a paste of coconut gives a familiar aroma as the coconut based curry is more of a comfort dish to all Malayalis and Nagercoilians ofcourse.

    Squid is quite easily available here in Japan and I cook it quite often at my place. 

    Coming to the recipe, it’s easy, too, as the squid curry is all prepared, so the whole thing takes no longer than 30 minutes from start to finish. You can substitute few ingredients like Coconut oil with any other vegetable oil and Shallot with Onion, but the former is more of a tastier one to me.

    Pairing with steamed rice, Squid Curry is something which works perfectly on a lethargic weekend afternoons.

    Author: Nathiya Adiseshan

    Preparation Time: 10 mins

    Cooking Time: 25 mins

    Serves: 3


    For the Squid

    • 250 gm, Squid
    • 2, Green Chillies, chopped
    • 1 tsp Turmeric Powder
    • 1 inch, Ginger, crushed
    • Salt

    For the Paste

    • 1 cup, Coconut, (grated)
    • 1 tsp Fenugreek seeds
    • 1 Cardamom
    • 1 inch Cinnamon
    • 2 Cloves5 Shallots/ chinna vengayam/ Pearl Onions
    • 1 tbsp Redchilli powder
    • 2 tbsp Coriander powder
    • 1/2 tbsp Pepper powder

    For Tempering

    • Coconut Oil
    • Mustard seeds
    • Fenugreek seeds
    • Redchillies
    • Curry leaves


    1. Pull out the little tentacles, cut the body section into ½ inch (1 cm) rings and wash them under cold running water.
    2. In a solid frying pan, add the grated coconut, shallots, fenugreek seeds, cardamom, cloves and cinnamon, shaking the pan now and then, until they darken slightly and become aromatic.
    3. Add in the chilli powder, coriander powder and pepper powder, toss and allow it to cool. And grind to a smooth paste.
    4. In a pan, add the squid along with chillies, crushed ginger, turmeric powder, salt and little water, cooking very slowly as it comes up to heat. It will only take about 2-3 minutes to cook.
    5. When it is really hot and bubbling, add the ground masala and boil until the raw smell fades out.
    6. Next, heat the oil in a pan, add mustard seeds, fenugreek, curryleaves and redchillies. Give a quick stir.
    7. Then add the seasoning to the curry, serve it straight away.
    8. This is particularly good when served with rice and fish fry.

    Special Note:

    • Coconut oil can be replaced with any other vegetable oil.
    • Adding cinnamon in excess gives a strong taste. So add accordingly.
    • Instead of dry roasting the ingredients, it can be also be roasted in a tbsp of coconut oil for a richer curry.

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