Sura Puttu is a traditional South Indian side dish prepared by steaming shark fish & tempering it with onion & spices. The texture turns soft and flaky, and the spices added are very minimal so the fish taste stays as it is. It is commonly made in Tamil Nadu homes and served along with rice, rasam or even simple curd rice. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal.

This is also known as a healthy dish in many homes, and people say it helps for good strength and even for new mothers for lactation. Since the fish is cooked soft and then mixed with light tempering, it becomes easy to digest too. It is a good option for days when you want a home style fish dish without too much spice.

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About Sura Puttu

Sura Puttu is a very popular mild savoury dish made by steaming shark fish & tempering it with onion & spices. Sura Puttu increases the lactation, very healthy and could be relished as a wholesome dish or as a side dish in lunch meal It is quite filling also, and you can make it when you want something light but still tasty for lunch.

This recipe has a nice aromatic flavor from onion, garlic and a bit of jeera powder that gives great flavor. The masala doesn't overpower the fish, so it stays light and mild mostly. You can add more coconut or even skip it, and both ways it comes out quite good. The sura fish has a soft meat, so it fits well for this dish.

You can try small variations like using pepper instead of chilli powder or adding few more small onions for a slightly sweeter taste. The fish can be cooked in a steamer or even boiled with little turmeric and salt also. Extra curry leaves gives a stronger aroma if you like that.

I usually make this when I get fresh sura fish from the market because it cooks fast and doesn't need much cleaning work also. Even kids and elders can eat this as you need not worry about biting into bones, also this is not at all spicy.

I had this after mittus delivery and even after gugus delivery too. Amma made this Sura Puttu often as it is said to increase lactation.

Sura Puttu Ingredients

• Sura fish - I used sura fish as it cooks soft and flakes easily. You can also use smaller pieces if whole fish is not available.
• Onion - I have used finely chopped onion as it gives mild sweetness and makes the puttu soft when mixed. You can use small onion also.
• Garlic - I have added crushed garlic because it adds strong flavor and blends well with fish. You can increase if you like more.
• Coconut - I have used little coconut for giving slight richness and gentle taste. You can skip if you don't want it.
• Coriander leaves - I have added chopped coriander for freshness at the end. You can skip if you don't prefer.
• Oil - I have used oil for tempering and roasting everything. You can use coconut oil also.
• Turmeric, Red Chili & Jeera powder - I add turmeric powder for the color and mild flavor. I use red chili powder for the spice and just adjust it. I added roasted jeera powder for that warm aroma.
• Tempering - I have used mustard seeds for tempering as it adds light flavor when spluttered. I have added curry leaves for aroma and soft herbal taste. I have used chopped green chilli to give slow heat and flavor while sautéing.

Similar Recipes

• Fish Curry
• Fish fry
• Masala Fish Fry
• Kambu puttu
• Puttu

How to make Sura Puttu Step by Step

1.Rinse the fish well and clean it. Then add in salt turmeric powder and give it a rinse. Now cook in a open kadai with enough water, a pinch of turmeric powder and required salt. You can see the color and texture change.

2.Once its cooked, peel off the skin and discard it, discard the center bone too, Now shred the cooked flesh and set aside. In a kadai - heat oil add mustard seeds let it splutter, then add curry leaves and green chilies saute for a minute.

3.Then add garlic and onion, sauté till slightly golden then add cooked fish.

4.Add turmeric powder, red chili powder and keep sautéing in low flame until there is no moisture.

5.Once you see the fish has blended well with the masalas and when it becomes dry, add coconut and roasted jeera powder.

6.Keep sauteing for few more minutes until its slightly browned. Garnish with coriander leaves, give a quick toss and switch off.

Serve with rice.

Expert Tips

• Fresh Jeera- I usually crush jeera fresh because it gives better aroma and blends nicely in the puttu.
• Shredding - I usually make sure the fish is cooked soft so it shreds without any hard pieces.
• Slow roasting - I have noticed the taste comes better when you roast in medium low flame. It browns slowly.
• Onion & garlic - I usually add little extra because it brings more flavor and soft texture.
• Removing bones - I always check twice for small bones after shredding so it is safe to eat.

Serving and Storage

Serve this with hot rice, rasam, sambar or even curd rice for a simple easy meal. It also goes well as a side for lemon rice or tomato rice too. Store any leftover fish puttu in the fridge and warm it little before serving so it taste fresh again. It stays good for about a day if you keep it closed properly..

FAQS

1.Can I use any other fish instead of sura?

You can try with soft boneless fish but the texture may change a bit.

2.Can I reduce onion?

Yes you can, but onion gives good flavor so I usually keep enough.

3.Can I skip coconut?

Yes you can skip it, the dish will still taste fine without it.

4.Does it become too dry?

If it feels dry you can add little more oil or small amount of onion.

5.Can I make this ahead?

You can cook the fish earlier and finish the tempering part before serving.

If you have any more questions about this Sura Puttu Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Sura Puttu Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Sura Puttu Recipe | Fish Puttu Recipe appeared first on Sharmis Passions.

Karuvadu Thokku is one of those traditional side dishes that bring out strong homely flavor. It is a spiced and flavorful curry made with dry fish cooked along with onion, tomato and few everyday spices. The taste is slightly spicy, flavorful and very satisfying when had with hot rice or soft idli or dosa.

I make Karuvadu Thokku often when we get good quality dry fish from market. The aroma while cooking is so unique and earthy, you can easily tell something special is happening in kitchen. It goes well for both lunch and dinner, and if you like bold strong flavors, this is a must try dish.

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About Karuvadu Thokku

Karuvadu Thokku is a popular South Indian side dish made using dry fish simmered with onions and tomatoes till it becomes thick like pickle consistency. The mixture of spice and tang from tomato blends so well with the salty dry fish giving a deep taste. The dish has rich masala flavor and a slight smokiness that comes naturally from dried fish.

There are many variations of Karuvadu Thokku depending on region and type of fish used. Some use country tomatoes for more tangy taste while others prefer adding coconut paste or tamarind. You can make it dry and thick or gravy-like based on what you like. Both taste delicious in its own way.

The taste mainly depends on how well the dry fish is soaked and cleaned before cooking. If soaked too long it will lose flavor, if not enough it will be very salty. I used Nei Meen variety for this recipe, but you can make it with any type of dry fish you prefer.

I love Karuvadu amma makes, but I am very specific to the variety of dry fish(karuvadu).I have tasted just nethili and neimeen karuvadu and I love both. The aroma fills kitchen, and it reminds me of weekends when amma used to make this.

I usually make this to a simple meal of rasam and rice. Amma usually makes this karuvadu thokku with rice and sambar which is the best combination, the leftover thokku pairs up well with neeragaram.

Karuvadu Thokku Ingredients

• Dry Fish - I have used Nei Meen variety, it gives nice taste and slightly chewy texture. You can use any dry fish you get, but make sure to rinse it well to remove extra salt, this adds better taste.
• Onion - I added small onions for mild sweetness and balance the salty and spicy taste. You can even use big onion if small ones is not available.
• Garlic - I used sliced garlic, this add strong aroma and deep flavor which goes very well with dry fish.
• Tomato - I have used country tomatoes, they add tanginess and makes the thokku thick and saucy. This adds nice juiciness to the dish which I really like.
• Red Chilli Powder - I add it for spice and color. You can adjust as per your spice level, I keep it mild sometimes.
• Curry Leaves - I have added curry leaves, this add nice flavor and freshness to the dish, really lifts the taste.
• Gingelly Oil - I always prefer gingelly oil for this dish as it gives that authentic taste and smell, you can use little more for extra flavor.

Similar Recipes

• Butter Beans Kuzhambu
• Potato Kurma
• Tomato Kurma
• Cauliflower Kurma

How to make Karuvadu Thokku Step by Step

1.Peel the skin from small onions,slice them thin, then slice garlic.Heat oil in a kadai - add garlic first saute for 2mins.

2.Then add small onion,saute till it turns transparent, then add tomatoes saute till mushy and raw smell leaves.

3.Add curry leaves and keep cooking until the entire mixture becomes mushy.Meanwhile rinse dryfish well and keep it soaked in warm water for 10mins.Drain the water.

4.Add dry fish along with red chilli powder,saute for 2mins then add water till immersing level.

5.Cook covered for 5mins.Press the dryfish with a laddle to check if its cooked.If its soft then its cooked.

6.Amma suggested to remove the bone and discard at this stage so did as per her instruction though this step is optional.Keep cooking in medium flame.

7.Cook until all the moisture is absorbed fully and the mixture becomes like a thokku.

Serve with phulka or pulao.

Expert Tips   

• Soaking - I usually soak the karuvadu for 10 minutes in warm water to soften and remove excess salt. Do not soak too long else it will loose taste.
• Cooking time - Keep the flame in medium and let it cook slow. This helps all the flavors blend nicely and gives thick consistency.
• Oil choice - Always use gingelly oil for traditional flavor. It also helps reduce strong smell of dry fish.
• Salt balance - Taste the masala before adding more salt, as dry fish already has enough in it.
• Consistency - You can make it dry like pickle or a bit gravy style, both ways it taste good. I prefer little thick so it stays longer.

Serving and Storage

Serve this with hot steamed rice, rasam rice or even soft idlis. It also goes well with dosa and kal dosa. The flavor gets even better after few hours, so you can make ahead and keep for next meal too.

Store leftover in a clean dry container and refrigerate, stays good for 2 days. Reheat slightly before serving.

FAQS

1.Can I make this with fresh fish instead of dry fish?

No, this recipe is meant for dry fish. Fresh fish will break and not give same flavor.

2.How to reduce the smell of dry fish?

Rinse well in warm water and use gingelly oil while cooking, it helps reduce strong smell.

3.Can I add coconut to this thokku?

You can add little ground coconut paste for creamy texture, but it will change the taste slightly.

4.Is this very spicy?

It is moderately spicy, you can reduce red chili powder if making for kids or elderly.

5.Can I store this for long time?

If you make it dry type and store in airtight jar, it stays good for 2-3 days in fridge.

If you have any more questions about this Karuvadu Thokku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Karuvadu Thokku Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Karuvadu Thokku | Dry Fish Curry appeared first on Sharmis Passions.

How to make thuthuvalai rasam recipe for cold and cough ?

thuthuvalai rasam recipe is a healthy, spicy and a medicinal south Indian rasam recipe, good remedy for cold, fever and cough. Thuthuvalai Soup For Cold-Cough is easy to make and very tasty. Lets see how to prepare thuthuvalai rasam for rice.

Ingredients thuthuvalai rasam recipe:

For grinding:

• Thuthuvalai leaves – 10 leaves
• Ground nut oil – 2spoons
• Small onion – 1 cup
• Garlic -10 pods
• Red chili – 2 no’s
• Dry ginger – small piece
• Horse gram – 1 spoon
• Coriander seeds – 2 spoons
• Cumin seeds – 1 spoon
• Pepper corns – 1/2 spoon
• Turmeric powder – 1/2 tea spoon
• Curry leaves – 1 sprig

For seasoning:

• Ground nut oil – 2 spoons
• Mustard seeds – 1/4 tea spoon
• Small onion – 1/4 cup (cleaned and crushed)
• Curry leaves – 1 sprig
• Salt as required
• Water as required

Steps to prepare thuthuvalai rasam recipe:

1. First wash the thuthuvalai leaves thoroughly (it has thorns at back side of the leaves so wash carefully)
2. Switch on the stove take a kadai add two spoons of groundnut oil when it is heated add cleaned shallots and garlic pods then fry till it become transparent.
3. Next add red chili followed by horse gram, coriander seeds, cumin seeds, pepper corns, dry ginger, turmeric powder then fry for two minutes.
4. Finally add cleaned thuthuvalai leaves and curry leaves then fry well.
5. Now switch off the stove and cool the mixture completely.
6. Take a mixer grinder add the mixture and grind a fine paste.
7. And then switch on the stove place a casserole on a stove and heat, then add ground nut oil when it is heated add mustard seeds, then it is splutters add cleaned shallots then fry for two minutes then add curry leaves and fry.
8. Its a time to add grounded masala then fry for a minute.
9. After that add required amount of salt and water then bring to boiling.
10. After 10 minutes check salt and consistency of rasam, if the thuthuvalai rasam is thick means add some water and adjust salt also.
11. Healthy, hot and spicy thuthuvalai rasam (soup) is ready to serve.
12. Transfer this thuthuvalai rasam in to soup bowl and drink.
13. We can in take directly this thuthuvalai soup and it goes well with white rice only.
14. More Vegetarian Recipes from Famous Indian recipes : Sorakkai Kulambu recipe | Mini Sambar Idly recipe | Thiruvathirai kali recipe | Pachai Payaru Paruppu |Black sundal recipe |

Tips:

• Here I am used only thuthuvalai leaves you can also add three leaves of omam leaves(karpuravalli leaves) and three leaves of thiruvathi leaves and manathakkali keerai leaves also.
• Use country shallots for best results.
• It is also called as green rasam or selavu rasam.

Thuthuvalai rasam benefits

Thuthuvalai for cold and cough: The herb is considered as the best remedy for treating babies and adult cough and cold. It works effectively on throat irritation and itching. The consumption of the thuthuvalai kashayam or legiyam reduces the congestion of nose and chest. The people who are suffering from chronic cough and cold can take advantage of the thuthuvalai powder. Mix thuthuvalai podi of dry leaves of this plant in milk and consume it daily to get rid of cough and cold.

Thuthuvalai for Asthma and other respiratory problems: This medicinal plant is very effective in treatment of Asthma. Ayurvedic therapists use the extracts of the herb to cure asthma. Consuming the juice of the plant along with honey is one of the best treatments for many types of respiratory problems like carcinoma, dyspnoea and anorexia.

Strength and energy: The herb is considered as the very good medicine for getting strength and energy in the body. The natural steroids present in the herb give strength and stamina to the human being. The tonic made with the extracts of this herb helps to maintain very good health.

Thuthuvalai for sinus: In ayurveda this herb is popularly used for treating sinus, lung diseases and even for the treatment of tuberculosis.

Thuthuvalai leaves for cold: You can take the steam of thuthuvalai leaves for cold and chest congestion by putting the leaves in boiling water. For the treatment of flu and other types of viral fever Solanum trilobatum is a useful remedy.

The Solanum trilobatum is very useful for increasing the production of blood in the body and it also increases the blood circulation effectively.

The post thuthuvalai rasam, how to make thuthuvalai rasam recipe, Thuthuvalai Soup For Cold appeared first on Famous Indian Recipes.