TautePuliMunchi( Yellow Cucumber in Sour and Spicy Sauce )
Serves : 4
350 g yellow cucumber , cut into cubes 200 g chopped onion 100 g chopped tomato 20 ml cooking oil 50 g Kashmirichilli 20 g whole coriander 10 g jeers ( cumin ) seeds 20 g tamarind or 1 tamarind paste 10 g mustard seeds 1 spring curry leaves 1 teaspoon turmeric powder
2 teaspoon chilli powder 10 g jaggery
In a very little oil , saute chilli, whole coriander and jeera until they are crisp.
Soak tamarind in water and mash to a pulp, remove the seeds or dilute tamarind paste with 1/4 cup water.
Mash the roasted masala along with tamarind into a smooth paste.
In a pan, heat the rest of the oil; add the mustard seeds and curry leaves , and cook until they pop.
Add the chopped onion and tomato and saute well ; add taute ( yellow cucumber ) , turmeric powder and red chilli powder.
Add water and cover the pan; simmer until the taute is cooked.
Add ground masala and cook until the oil separates.
13, 10 -12 green chillies , chopped 14, 1 full pod garlic , crushed 15, 2 - inch piece ginger 16, 4 teaspoon coconut oil
Fry masala ingredients from 2 to 7 and then grind with ingredients from 2 to 11 to a fine paste with just enough water to grind. You can add 1/2 teaspoon hing powder if desired while grinding. Remove the masala and keep aside.
Take chopped green chillies , ginger , garlic and mix in coconut oil. Then add this mixture to the masala.
Clean the mackerels and make 4 to 5 slits in each. Coat the mackerels with the masala and keep them in a flat , greased baking dish and bake at 200 * C for 20 to 25 minutes until dry or you can cook in a greased thick kadai / earthen pot on a low heat . Decorate with onion rings and lemon wedges.