KAPPAYUM MATHIYUM (TAPIOCA WITH SARDINE CURRY)

Mhmmmmmm drooling  drooling !!!!!!! nostalgic food of all malayalees……

 

KAPPA VEVICHATHU/KAPPA PUZHUKKU

Ingredients

1.      Kappa-1kg

2.      Grated coconut-1 ½ cup

3.      Garlic-4pods

4.      Cumin powder-3/4tsp

5.      Turmeric powder-3/4tsp

6.      Green chilly- 4nos

7.      Pearl onion-4nos(if you are using onion, use half of one)

8.      Curry leaves-2 sprigs

9.      Dry red chilly-2nos

10.  Coconut oil-1tbsp

11.  Water

12.  Salt

Method of preparation

1.      Peel off kappa(remove both brown and thick pink skin).wash 3 or 4 times.cut into medium sized chunks.Cook  with plenty of water and salt.when  it becomes soft drain the water and keep aside.

2.      First grind ingredients 2 -7 then add grated coconut, coarsely grind all ingredients.

3.      Mixing of tapioca with grinded coconut can be done in two ways

Method 1 :heat 1tbsp of coconut oil in a pan, splutter 1/4tsp of mustard seeds, add curry leaves, red chilly, add coconut mix into this, add some salt, stir for 5 min .lastly add the cooked kappa ,mix well, mash it using a heavy spoon.

Method 2: keep the cooked kappa  in a very low flame. Make a space in the center by pushing the tapioca towards the sides. Keep the coconut mix in this space. Cover the vessel with lid. Let the steam comes out. Add some salt.mix well using a heavy spoon. Mash the tapioca while mixing. Remove from fire. Heat 1tbsp of oil in a pan, splutter mustard seeds, add curry leaves and dry red chilly. Pour this over prepared kappa.enjoy kappa vevichathu with fish curry.

 

We had kappa with delicious mathi mappas..here goes the recipe ..

MATHI MAPPAS(SARDINE COOKED IN MILD SPICY COCONUT MILK)

 Ingredients

1.      Sardine-1/2 kg

2.      Onion-1 sliced

3.      Ginger -1tbsp julienned

4.      Garlic-6pods sliced

5.      Green chilly-4nos

6.      Chilly powder-1tbsp

7.      Coriander powder-2tbsp

8.      Turmeric powder-1/2tsp

9.      Pepper powder-3/4 tsp

10.  Garam masala-1/2tsp

11.  Mustard seed-1/4 tsp

12.  Fenugreek seeds-1 pinch

13.  Cinnamon stick-1small

14.  Curry leaves-2sprigs

15.  Oil-2tbsp

16.  Thin coconut milk-3/4 cup

17.  Thick coconut milk-1/2 cup

18.  Kudampuli-2nos

19.  Salt

20.  Water

Method of preparation

1.      Wash kudampuli 2 times .then soak this in a ½ cup of water and salt for 10 -15 min.

2.      .Clean the fish thoroughly .make 3 or 4 gashes on both sides of the fish.

3.      Heat oil in a pan or manchatti.splutter mustard seeds, add fenugreek seeds ,curry leaves and cinnamon stick . Add ingredients2-5 ,sauté until onion turns light brown color.

4.      Add in all powders stir for 2min.

5.      Add kudampuli along with water. Add thin coconut milk. When it starts boiling add fish and some salt. Cover with lid. Cook on medium flame.

6.      When the gravy thickens add thick milk. Heat for a while. Do not let it boil. Add some more curry leaves. switch off the flame.

Serve with kappa or rice.

PAVAKKA THEEYAL(BITTER GOURD IN TANGY ROASTED COCONUT GRAVY)

INGREDIENTS

1.      Pavakka- 1no,cut into thin, medium long pieces

2.      Thenga kothu (thinly sliced coconut pieces)-2tbsp

3.      Pearl onions –6nos,sliced

4.      Green chilly-2nos,cut length wise

5.      Curry leaves-2sprig

6.      Mustard seeds-1/4 tsp

7.      Oil-3tbsp

8.      Tamarind-1 small lemon sized ball

FOR GRINDING

9.      Grated coconut-3/4 cup

10.  Coriander powder-2 tbsp

11.  Chilly powder-1 tbsp

12.  Turmeric powder-1/2tsp

13.  Fenugreek seeds-2pinch

14.  Garlic pods-3nos,

METHOD OF PREPARATION

1.      Soak tamarind in ½ cup of water and some salt.

2.       Heat a pan, add grated coconut ,fenugreek seeds and garlic pods. Stir continuously until the coconut turns brown and crispy.

3.       Reduce the flame, add all the powders in and stir for 2min.swith off the flame. let it cool down.

4.      Grind this in a mixer grinder.first grind it without adding water. check in between. If the coconut is well roasted, you can see oil oozing  out of it .at this stage add around 3tbsp of water,again grind into a fine paste. Keep it aside

5.    Heat oil in a pan. Splutter mustard seeds. Add curry leaves and thenga kothu(coconut pieces)stir till the coconut pieces turn light brown color.

6.Add green chilly, pearl onions,bitter gourd sauté until the pavakka pieces turned  into pale colour.

7.Add roasted coconut paste into this, mix well.

8.sqeeze out the tamarind juice add into the curry. Along with that add ¾ cup of water and enough salt.

9. keep the lid on ,let it boil until the gravy becomes thick.

Notes:do not use tender coconut for making theeyal. Use coconut oil for the right flavor.