Nellika Achar

1 kg Nellikka/Amla

1 tsp mustard seeds

6 tbsp chilly powder 

¾ tsp asafoetida

1/2 tsp fenugreek powder(uluva podi)

2-3 dry chilie

2tsp sugar

Small amt of tamarind

curry leaves few

salt to taste

sesame(gingelly) oil

Wash the gooseberries in running water and steam them for 10-12 minutes.

Once it becomes tender, remove it from the heat and keep it for cooling.

Cut each gooseberry into 4-5 pieces and remove the seed. Keep the boiled water for further use.

Heat little oil in a pan and roast the chilie powder in very slow flame and grind with gooseberry cooked water.Keep the flame in a low-medium level and heat the oil in a deep frying pan. Add the mustard seeds.Once the seed starts to splutter, add the curry leaves mustard seeds,fenugreek seeds dry chilie , turmeric powder, asafoetida powder.

Reduce the flame ,add the amla pieces and saute it for few minutes. Add the salt if needed.

Keep the flame in low range and pour in the ground paste, tamarind and 2tsp sugar. Heat it to a boil.

Once it becomes thick, turn off the heat.

Mulakita vecha meen curry

1 kg of fish (according to your choice)

4 tablespoon of Kashmiri Chilli powder

4 tablespoon of Coriander powder

1 pinch of turmeric powder

4-5 pieces of Kudam Puli / Cambodge

2 tbsp ginger chopped

2 tbsp garlic chopped

Handful of sliced  shallots

1 sprig of curry leaves

1/2 teaspoon of fenugreek seeds

3 tablespoon of coconut oil

Salt

Method of preparation

Wash and clean the fish and keep it aside

Soak the Kudampuli in  cup of water along with little salt.

Chop the ginger, shallots and garlic to fine pieces.

Slightly heat the chilie powder and coriander in very slow flame.

Grind this powder with coconut.

Heat an open mouthed earthenware pot or a cooking pan with 2 tablespoon of coconut oil.

Add the mustard seeds and fenugreek seeds.

When the seeds start spluttering, add the finely chopped shallots, ginger and garlic.

Stir it well to form a golden brown colour.

Reduce the heat and add the paste of chilli powder and coriander powder into it.

Stir it well in a very low heat for few minutes until the oil starts appearing.

Add water as needed and allow it to boil.

Once it starts boiling add the fish,kudam puli and salt according to your taste.

Reduce the heat and cook it for 10 to 15 minutes.

Once it is cooked add curry leaves and ½ tablespoon of coconut oil.

Remove from the flame after 1 minute. Serve it with rice or tapioca dishes.