Maasi is also known as Maldive fish. Maasi is nothing but cured tuna fish, traditionally produced in Maldives. It is a staple food in Maldivian and Sri Lankan cuisine, as well as southern districts of Tamilnadu like Pudukottai, Ramnad and Tirunelveli. We call Maasi as Maasi Karuvadu.  We usually make many delicacies using Maasi. Let us see how to prepare Maasi sambal. It is a heavenly accompaniment for Idiyappam or plain rice with rasam.

INGREDIENTS:

3 tablespoons Maasi (finely powdered)

3 big onions (thinly sliced)

3 small tomatoes

3 to 4 teaspoons red chilly powder (adjust acc.to your preference)

¼ teaspoon of turmeric powder

Salt to taste

TO TEMPER:

3 tablespoons gingelly oil (Indian sesame oil)

½ teaspoon mustard seeds

1 teaspoon urad dhal

Handful of curry leaves

4 dry red chilly

A pinch of hing

INSTRUCTIONS:

Heat oil in a pan. Add all the ingredients given under “to temper” one by one.

Then add in sliced onions and saute till it turns translucent (you can also saute till it mashes. but i preferred it to be little crunchy).

Add red chilly powder, turmeric powder, salt and chopped tomato. Cook in low flame till the tomato mashes well.

Then add in the powdered maasi, mix well and cook for a min till the raw smell goes off.

Switch off the flame and serve with rice.