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.
