Chettinad Saiva Meen Kuzhambu Recipe

Ingredients for Chettinad Saiva Meen Kuzhambu

• For Saiva Fish:
• Cow Peas / Thatta Payir - 1 cup
• Garlic - 2 cloves
• Chilli Powder - 2 tsp
• Fennel Seeds / Sombu / Saunf - 1 tsp
• Salt to taste

For Kulambu:

• Oil - 2 tblspn + 2 tblspn
• Mustard Seeds / Kaduku -  1tsp
• Fenugreek Seeds / Methi / Vendayam - ¼ tsp
• Fennel Seeds / Sombu / Saunf - ½ tsp
• Curry leaves a spring
• Shallots / Sambar Onion - 10 chopped finely
• Green Chillies - 2
• Tomatoes - 1 large chopped finely
• Chilli Powder - 2 tsp
• Coriander Powder / Malli Podi - 1.5 tblspn
• Turmeric Powder / Manjal Podi - 1 tsp
• Tamarind Pulp - 3 tblspn
• Water - 2 to 3 cups
• Salt to taste

How to make Chettinad Saiva Meen Kuzhambu

1. Take cow peas, soak them overnight. Drain them and add it to blender. Add other ingredients and make it into a coarse puree.
2. Spread this over some aluminium foil or banana leaf and steam them for 15 to 20 mins. Remove them and cut into strips. Pan fry them in oil and set aside.
3. Heat oil in a pan, Add in mustard, fenugreek, fennel, curry leaves and sizzle for a min.
4. Now add in onions, green chillies and tomatoes. Season with salt and cook till it turns mushy.
5. Now add in tamarind pulp and water. Bring it to a boil.
6. Add in the fried pieces and simmer it for 15 mins.
7. Serve.
   

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   Chettinad Saiva Meen Kuzhambu Recipe | Vegetarian Fish Curry Recipe

   Chettinad Saiva Meen Kuzhambu Recipe with step by step pictures. This is made with Cow Peas

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   Prep Time 10 minutes mins

   Cook Time 40 minutes mins

   Total Time 50 minutes mins

   Course Main Course

   Cuisine Indian, South Indian

   Servings 4 servings

   Calories 176 kcal

   Ingredients

     

   1x2x3x

   • For Saiva Fish:
   • 1 cup Cow Peas / Thatta Payir
   • 2 cloves Garlic
   • 2 teaspoon Chilli Powder
   • 1 teaspoon Fennel Seeds
   • Salt to taste
   • For Kulambu:
   • 4 tablespoon Oil
   • 1 teaspoon Mustard Seeds / Kaduku
   • ¼ teaspoon Fenugreek Seeds / Methi / Vendayam
   • ½ teaspoon Fennel Seeds / Sombu / Saunf
   • Curry leaves a spring
   • 10 Shallots / Sambar Onion chopped finely
   • 2 Green Chillies
   • 1 large Tomatoes chopped finely
   • 2 teaspoon Chilli Powder
   • 1.5 tablespoon Coriander Powder / Malli Podi
   • 1 teaspoon Turmeric Powder / Manjal Podi
   • 3 tablespoon Tamarind Pulp
   • 2 to 3 cups Water
   • Salt to taste

   Instructions

    

   • Take cow peas, soak them overnight. Drain them and add it to blender. Add other ingredients and make it into a coarse puree.
   • Spread this over some aluminium foil or banana leaf and steam them for 15 to 20 mins. Remove them and cut into strips. Pan fry them in oil and set aside.
   • Heat oil in a pan, Add in mustard, fenugreek, fennel, curry leaves and sizzle for a min.
   • Now add in onions, green chillies and tomatoes. Season with salt and cook till it turns mushy.
   • Now add in tamarind pulp and water. Bring it to a boil.
   • Add in the fried pieces and simmer it for 15 mins.
   • Serve.

   Nutrition

   Serving: 1servingsCalories: 176kcalCarbohydrates: 13gProtein: 1gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gSodium: 120mgPotassium: 237mgFiber: 3gSugar: 7gVitamin A: 976IUVitamin C: 10mgCalcium: 32mgIron: 1mg

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