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Thursday, July 28, 2011

Pounded Maasi Sambal

Maasi is a processed(smoked) salted-dryfish known as dried Maldives fish(they bury a smoked fish for few
weeks in soil).This Maasi don't smell bad like dryfishes since this is processed(smoked).This Maasi preparation is popular in Coastal Areas of TamilNadu like Tuticorin.An ideal side-dish for Appam or Idiappam .

Pounded Maasi Sambal - Pounded Maasi sauteed with spices


70gm Maasi dryfish-dried Maldives fish(crush or pound the pieces)
2 whole red chillies
3 black pepper corns
25 sambar(small) onions
2 big onions-finely chopped
4 tsp fresh lemon juice
1/2 cup grated coconut
1 sprig curry leaves
2 tsp chopped coriander leaves
1/2 tsp salt(maasi is already salted .so add less)
1/4 tsp mustard seeds
2 garlic clove
1/2 cm size ginger
2 tsp refined oil


1.Crush the maasi Masi(shown in the Pic) with red chillies,garlic,ginger,pep​per corns and 25 small onions. Add this to a mixer-jar and add 1/2 cup grated coconut and salt.Pulse this 3-4 times using a mixer-grinder.
2.Heat oil in a kadai.Add mustard seeds,then chopped onions,curry leaves,coriander leaves and saute till onions turn golden brown.Add the pulsed Maasi mixture and stir-fry well for 7-10 mins.
3.When done,sprinkle fresh lemon juice on top,mix well
4.Serve this with Appam or Idiyappam(StringHoppers).

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