Kappa Vevichathu

Kappa Vevichathu - Recipe from blogs

Ingredients:
Kappa/Tapioca - 2 nos.( 1 1/4 kilo)
Onion - 1 nos.
Curry leaves
Mustard
Red Chilli Flakes
Salt
Oil

Method:
Cook tapioca with salt. Drain.
Heat oil. Splutter mustard seeds. Add in onions, curry leaves & red chilli flakes. When onions turn brown, add it to the cooked tapioca & mix well.

Fish Curry with Mango

Fish Curry with Mango

Ingredients:

Fish(Ayila) - 1 kg

Grated Coconut - 1 cup

Green Mango - 1nos

Red Chilli powder - 4-5tsp

Turmeric powder - 1/2tsp

Shallots - 4-5nos.

Ginger - 1"

Curry leaves few

Coconut oil - as needed

Salt to taste

Method:

Clean & cut the fish. Make a paste of chilli powder & turmeric powder. Extract milk out of the grated coconut. To this add the paste and mix well. Add water if needed. Bring to boil and add the sliced mangoes. Add salt & cook covered for 5 min.

At this stage add the fish. When the fish is almost cooked, add crushed ginger & shallots. Also, add the curry leaves and a few tablespoons of coconut oil.

Cook for few more minutes & switch of the flame. Serve hot with rice or kappa.

Cheera & Uralakizhangu Ulathiyathu

Cheera & Uralakizhangu Ulathiyathu/Red Spinach & Potato curry - Another dish that goes very well with rice

Ingredients:
Cheera - 2 medium bunches
Potato - 1 small
Onion - 1 nos.
Green chillies - 1nos.
Red Chilli Powder - 1/2 tsp
Turmeric Powder
Coconut oil
Curry leaves
Salt to taste

Method:
Clean & chop the spinach. Dice the potato into little cubes(for quick cooking). Chop the onions and chillies.
Saute the onions,green chillies & curry leaves. When onions turn translucent add the powders and stir for a while. Add the cubed potatoes, spinach and salt. Sprinkle a little water and cook covered till done.

Dry Chemeen Chammanthi

Dry Chemmeen Chammanthi - Goes well with rice..........

Ingredients:

• Unnaka Chemeen/Dry shrimps - 1/2 cup ( heads,legs & tails removed)
• Coconut Grated - 2 tbsp
• Dry Red Chillies - 1 nos.(more if u want it hot...)
• Onion - 1 nos.
• Ginger - 1/2 inch piece
• Coconut oil - 1/2 tbsp (optional)
• Salt to taste

Method:

Dry roast the prawns & red chillies in a pan. Roast the onion with the skin on(you can do this by keeping it right over the burner flame). After cooling, grind all to a coarse to fine paste. Shape it like balls & serve with rice.

Other Related Recipes:
Prawn Biryani

Mathanga Erissery

Mathanga Erissery

Ingredients:

• Mathanga/Yellow Pumpkin/Butternut Squash - 250 gms
• Vanpayar/Red Moong Beans - 1/2 cup
• Coconut(grated) - 1 cup
• Garlic - 1-2 nos.
• Whole Black Pepper - 6 nos. or 1/2tsp Pepper powder
• Cumin powder - 1/4 tsp
• Red Chilli powder - 1/2 tsp
• Turmeric powder - 1/2 tsp
• Salt to taste
• Mustard seeds - 1tsp
• Dry red chillies - 1 nos.
• Curry leaves - few
• Coconut oil - as needed

Preparation:

1. Peel & chop pumpkin into 1 inch pieces.
2. Keep aside 1 tbsp of grated coconut. Grind the remaining coconut, whole black peppers, cumin & garlic to a coarse paste.
3. Cook vanpayar with turmeric,chilli powder and salt.
4. When almost done add the pumpkin pieces and cook.
5. When done add the ground mixture. Add water if necessary and cook for some more time and then remove from fire. Check for salt.
6. Fry the reserved grated coconut to a brown color & add to it.
7. Heat oil in a pan, splutter mustard seeds, dry red chilli & curry leaves and add it to the curry.

Other Related Recipes:
Aviyal Recipe
Sambhar Recipe