Menu

Chettinad Saiva Meen Kulambu – A Vegetarian version of Fish Curry

 

 

Saiva Meen Kulambu is a Chettinad gravy, where in cow peas is ground and steamed and cut into pieces, which resembles fish slices.Contradictory to its name meen, which means fish, this dish doesn’t have any fish at all. I was intrigued by this dish when I came across the recipe some time back in a food group. As quite a few of my readers had requested to put up some lent special dishes, I decided to give this one a try.

I got the recipe from Solai’s Kitchen. For those wondering if it tastes like fish, the answer is NO. However I found this very tasty. I would recommend making this dish a few hours or a day ahead so that the slices are tastier.

 

 

Chettinad Saiva Meen Kulambu – A Vegetarian version of Fish Curry

Source: Solai’s Kitchen

Chettinad Saiva Meen Kulambu - A Vegetarian version of Fish Curry

Saiva Meen Kulambu is a Chettinad gravy, where in cow peas is ground and steamed and cut into pieces, which resembles fish slices.Contradictory to its name meen, which means fish, this dish doesn't have any fish at all. I was intrigued by this dish when I came across the recipe some time back in a f

Ingredients
  

To be Ground to a Coarse Paste

  • 1 cup Peas Cow
  • 1 teaspoon Chilli powder
  • 6 cloves Garlic cloves - 7
  • 1 teaspoon Fennel seeds
  • 1 teaspoon Salt

For the Gravy

  • 30 cloves Garlic cloves Finely sliced
  • 20 shallots Finely sliced
  • 1 Tomato Chopped
  • a few Curry leaves
  • 3 Green chilli
  • 2 teaspoons Coriander powder powder
  • 1/2 teaspoons Turmeric powder powder
  • 2 teaspoons Tamarind paste

For Tempering

  • 1 teaspoon Mustard seed
  • 1 teaspoon Fennel seed
  • 1/2 teaspoon Fenugreek seed
  • a few Curry leaves

Instructions
 

  • Soak the cow peas overnight or 6-8 hours.
  • Coarsely grind it along with chilli powder, fennel seeds, salt and garlic.
  • If using banana leaf, wilt it by holding above flame. This is done so that the leaf becomes soft and foldable.
  • Take a bit of the mixture and spread evenly on the leaf as shown in the picture.
  • Now fold the leaf to half so that one portion of the mixture overlaps the other side.
  • Place the parcels on a steamer and steam for approximately 15-20 minutes. Allow to cool completely. Slice each into 2-3 pieces.
  • Shallow fry the pieces in hot oil till brown on either side. Drain and keep aside.
  • Dilute the tamarind paste in 2 cups of water. Keep aside.
  • Heat oil in a pan. Put in the curry leaves, shallots and garlic. Saute the shallots and garlic till are nearly brown in colour.
  • Add the coriander powder and turmeric powder and fry for a few seconds.
  • Add the tomatoes and green chillies.
  • Saute till oil separates. Add the sambar powder and tamarind water. Bring to a rolling boil.
  • Simmer for a few minutes.
  • Add the fried slices and simmer for another 5 minutes.
  • Heat oil in another pan.
  • Add the mustard seeds. When it starts to splutter, add the fennel seeds, fenugreek seeds and curry leaves. Pour this on top of the gravy and serve with rice.

%d bloggers like this: