Easy Fish curry

Ingredients::
Fish-1/2kg
salt-1 table spoon

To grinde:
Coconut-1/2
cumin seeds-1/2 teaspoon
chilli powder-1/2 teaspoon
Coariander powder-1 teaspoon
Turmeric Powder-1 pinch
small onion-4 or 5
Garlic-5
Tamarind-1 small lemon size

To Tamber:
oil-1 teaspoon
Mustard seed-little
venthayam-little
Curry leaves

Method:

1. Grinde the ingredients in the to grinde list with little water.
2. Heat a Kadai, add the grinded mixture and add 2 cups of water and little salt according to your taste .allow it to boil.
3. Put the fish in to the kadai and sim the fire. Allow the fish to cook.
4. Take another kadai. put little oil add little mustard seed and wait to splutter then add little vendhayam and curry leaves then add this in to the fish kadai.
5. Now the fish curry is ready to eat

Attukaal Paya

Ingredients:

Attukaal -3 to 4 legs, cut into 2 to 3 inch pieces

Onion -2

Green chilly -4

Ginger, garlic paste -1 tbsp
Garam masala -1 tsp
Turmeric powder -1/4tsp
Chilli powder -1 tsp 

Coriander powder 3 tsp  

Coconut -1/4
coriander leaves and curry leaves 

Salt -as required

Oil -1tbsp


METHOD: 

1. In a pressure cooker, add oil and heat it.
2. Add ginger garlic paste, slit green chillies, and chopped onions and fry little.
3. Add Aattukaal,turmeric powder,salt and stir well. 

4. Add 8 to 10 cups of water and  pressure cook for 8 to 10 whistles.

5. Remove the lid and see if the meat from the bone is soft and separated. If not, again cook for 3 more whistles. 

6. Add coriander powder, chili powder, and let it boil for 5 min so that the raw smell goes off. 

7.Add grounded coconut paste to it and let it cook for 2 more minutes. 

8. Add coriander leaves and serve hot with Idiyappam or Appam or Paratha or Chapathy

Keerai(Spinach) Kulambu

Ingredients
Spinach (chopped) - 4 cups
Moong dhall - 1 cup
Ginger - 1 inch grated
Turmeric powder - 1/2 teaspoon
Onion - 1/2 small sized
Green chillies - 3
Mustard seeds - 1 teaspoon
Urad dal - 1 teaspoon
Oil - 1 spoon
Curry leaves - few
Asafoetida - 1 pinch
Salt to taste

Method:
1.In a pressure cooker, add the moong dhall, turmeric, asafoetida and water and pressure cook for 1 whistle.
2.Cook the spinach separately with a little salt.
In a saucepan, add the oil, mustard seeds and urad dal. Once it starts spluttering add the chopped onion, curry leaves, grated ginger and green chillies. Saute for a minute.
3.Add the cooked spinach and moong dal and cook in medium flame for about 5 minutes.
4.Adjust salt and ready to serve with rice or chapathy.

Drumstick kulambu

Ingredients:

Drumstick -2 Nos

Tomato -1

Moong dal (Passi parupu) - 1/4 cup

Sambar powder-2tbsp

Coconut -1/4 cup

Salt - 1tbsp

To temper:

Mustard seed -1tsp

Cumin seed -1tsp

Chopped onion -3tbsp

curry leaves

oil -1tbsp

Asafetida powder -2pinch

Method:

1.Take a pan ,add 1 tsp of oil to it and then add the mustard seed,cumin seed,curry leaves and chopped onion.

2.Fry the onion for 1 minute and add the moong dal and water.

3.Add the chopped tomato, sambar powder and allow it to boil.

4.After the moong dal is half cooked add the drumstick and salt.

5.Grind the coconut with little water in to a fine paste and add the coconut.

6.Now cook under low flame for 5-10 min. After the drumstick is fully cooked turn off the flame.

7.Serve hot with rice.