Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, bhoothayi/ mathi/ sardine pulimunchi - a simple version. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version is something that I have loved my entire life. They are fine and they look wonderful.
#ilovecooking Bhoothayi/Mathi/Sardine Pulimunchi as the name suggests (puli - tamarind, munchi - chilli) is a very tangy & spicy Mangalorean dish An authentic traditional recipe makes use of many other spices too. Here, I have come with a very simple & quick version with only few basic ingredients. #ilovecooking Bhoothayi/Mathi/Sardine Pulimunchi as the name suggests (puli - tamarind, munchi - chilli) is a very tangy & spicy Mangalorean dish relished with rice & dosa along the coastal town of Mangalore and Kasaragod. An authentic traditional recipe makes use of many other spices too.
To begin with this recipe, we have to first prepare a few ingredients. You can have bhoothayi/ mathi/ sardine pulimunchi - a simple version using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version:
- Make ready 1 and half kg cleaned big fresh Sardines cut into two halves
- Take 12 Byadagi or Kashmiri Chillies
- Make ready 10 round red chillies
- Get 1 tbsp Coriander seeds
- Prepare 1 tsp Black pepper corns
- Take 1 pinch fenugreek seeds
- Make ready 2 cloves garlic - crushed
- Get 1 inch finely chopped ginger
- Prepare 1 small finely chopped onion
- Prepare 2 big tomatoes
- Prepare 2 tbsp coconut oil
- Prepare 1 pinch turmeric powder
- Prepare 1 tbsp thick tamarind paste
- Take Salt as per taste
- Take Water as required
Bhuthai Mathi Meen Sardine Fish Curry In Tulu Mangalorean Style. The default installation uses Catalina, but you can choose which version to get by adding either –high-sierra, –mojave, or –catalina. Sardines - Mathi/Chaala as we call in malayalam, is a popular and favorite fish of Malayali. It is the fish that I have devoured often right from my childhood.
Instructions to make Bhoothayi/ Mathi/ Sardine Pulimunchi - A simple version:
- For Masala : Dry roast the byadagi, round chillies, pepper corns and coriander seeds in a pan. Allow it to cool and podwer it in a mixer jar. Add some water and blend it into a fine thick paste and keep it aside. Blend the tomatoes separately in a mixer jar to make a puree and set it aside.
- Keep a dry clay pot on medium flame and add 2 tbsp of oil. Add fenugreek seeds and when it is about to crackle add half of the crushed garlic and saute well. Add the chopped ginger followed by green chillies and saute till the raw smell is gone. Now add the chopped onions and stir till the onion colour changes to golden brown. Do not char the onions. At this stage add the tomato puree and give a good stir.
- When it comes to boil lower the flame and cook for 2 mins. Now add 1 tbsp of thick tamarind paste. Add around 4 to 5 tbsp of dry roasted chilli paste and mix well. Excess chilli paste can be stored in the refrigerator for future use.
- Add a pinch of turmeric powder. Next add salt as desired. At this stage taste the gravy. If you want it to be more tangy & spicy add more tamrind paste and chilli paste. Add water as required to get the right consistency. Pulimunchi tastes good when the gravy is thick. Bring it to a good boil in a high flame. Add in the cleaned fish pieces evenly.
- From here onwards do not stir with ladle. Instead, slowly mix the contents by holding the edges of the clay pot with a kitchen towel to avoid disintegrating the soft fish. Allow it to boil and then lower the flame to medium and cook for 3 to 4 mins. Stir the pot from the sides occasionally for even cooking. Before you could off the flame crush half of the remaining garlic clove in 3 drops of cocnut oil and pour it over the curry. Close the lid immediately & switch off the flame.
- Spicy, tangy and tasty bhoothayi pulimunchi is ready to be relished with rice, dosa and chapathi.
This sardines fish is so abundant in Kerala and every morning fishmongers would bring loads of them in baskets and would sell them door to door. The sardines refer to canned sardines in tomato sauce, while luffa is a type of vegetable; it is known as Patola in Filipino. I like to eat Sardines with Misua and Patola with warm steamed white rice. It also works best for me to eat it with spicy patis (fish sauce). Bangude Pulimunchi is a popular Mackerel fish curry from Coastal Karnataka regions.
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