Thursday 21 August 2014

Maasi Sambal | Maasi Chambal | Side Dish For Appam and Idiyappam

Maasi chambal is an easy to prepare no cook no bake side-dish. This recipe is almost similar to chutney kinds, you can simply mix all the ingredients together and serve it along with rice, appams, idiyappams, dosa and even idlis. We've been following this recipe for a long time and it can be called as our family's heirloom recipe too. I have already shared another side-dish recipe using maasi, if interested do check it out too. Maasi is nothing but, fish processed, i.e. smoked, salted and dried and packed for use. This one is a popular and staple food in many coastal areas. Only a particular fish kind is used for this process and it takes some weeks to process, I've heard. It does not taste like other dry fishes and it is completely different in texture and taste. It is available as rock hard fish pieces which should be pounded and then used. Nowadays we get coarse maasi powder and it has made work a lot easier, as pounding such a hard mass of fish will be very hard. It is salty and has a peculiar and unique taste that different from other dry fish varieties. Just add a few teaspoons to your kootu poriyals, egg bhurjis and even to your greens stir fries and the dish will taste great. Now lets see how to prepare this easy side-dish with maasi. 


Makes side-dish for 2 people
Total Preparation Time - 30 minutes
  1. Maasi (pounded) / Pounded dry fish - 100 grams 
  2. Pearl onions / Shallots - 10 (chopped finely)
  3. Grated coconut - 2 tablespoons (optional)
  4. Red chilli powder - 1 tablespoon (customise optionally increase or decrease as you wish)
  5. Salt - If needed (Maasi has salt content so add only if needed)
  6. Lemon juice - 1 tablespoon 


  • Maasi is available both in a coarse powdered form and in a rock hard form. If you get the hard one just pound it using a manual stone grinder until it breaks down into smaller pieces. (Maasi will be rock hard so do not add it directly to your blender as the blades may get damaged) Then add it to a blender grind it into a coarse powder and set aside. Use the pulse mode in your blender or mixer-grinder. Remove from blender and store in airtight containers or use. 
  • Take a clean bowl and add ground maasi, chopped onions, grated coconut, red chilli powder, lemon juice and mix well. 
  • Check for salt and add if needed. 
  • Set aside for 30 minutes so that maasi absorbs flavors well and becomes soft.
  • Serve.

TIP 1: As I have already mentioned do not add the rock hard maasi to the blender directly as it will cause damage to your blender's blades. Nowadays you can easily get powdered maasi in supermarkets so try them. 

TIP 2: Maasi is not raw, it is already cooked and sundried well so there is no need to fret. 

Hot and spicy Maasi Chambal is now ready!! This serves as a perfect side-dish for appam and idiyappams and even with dal rice!!

For other dry fish recipes click here!!


  1. Looks mouthwatering, is this dish from Sri Lanka

    1. I guess so @Preetha as this recipe was passed down to my mom by our grandma who lived in ceylon for some years :)

  2. definitely a treat for fish lovers

  3. wow./.wud love to hav ethat platter straight away. loved the crush crush fish.

  4. Irresistible side dish, can have it happily with a bowl of rasam rice.

  5. Always my fav ....But not getting this variety of dry fish :( Wonderfully served sambal along with pinches my stomach now :)

  6. loved the platter there. in the third pic. Also i believe those are clay pots which keep the food very clean and cool


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