Maharashtrian Chakli....Spiced Murukku

Murukku was one of the first snacks mom would make for Diwali. It was and still is everyone's favorite. She would make a lot and after saving some to be shared with neighbors on the actual day, the rest was always kept within our reach and we would always have one in our hands as we played and enjoyed our Diwali holidays. No matter how much she made it would all be gone in a few days.

I have always made the traditional salted one (recipe here), so this time for a change I made the more spiced mixed flour maharashtrian version. The recipe is from an old Femina Cookbook, that I had saved from years ago. The chaklis turned out great, they were easy to shape and I loved the spice and the flavor of gram flour.

Maharashtrian Chakli

Ingredients:

2 cups (400 gms) rice

1 cup (200 gms) urad dal

1 cup (200 gms) chana dal

2 tbs (30 gms) moong dal

45 ml oil for mixing the dough

1 tbs (15 gms) ajwain

1 tbs red chili powder (adjust to taste)

1 tbs (15 gms) sesame seeds

1/4 tsp turmeric powder

salt to taste

oil for frying

Method:

Roast the rice, urad dal, chana dal and moong dal separately until crisp. Grind together to a fine flour.

Stir in the ajwain, sesame seeds, chili powder, turmeric powder and salt. Add the oil and mix well, then add enough water to form a smooth but firm dough.

Fill the chakli mould with some dough and press out chakli's on paper. Fry them in hot oil on medium heat until golden and crisp. Drain on paper towels and when completely cool store in air-tight containers.

Kappa Masala - Spiced Tapioca/ Yucca Root

The members of Kerala Kitchen, a facebook group have decided to cook a traditional dish from Kerala every month. I loved the idea as there are a lot of dishes I would love to make and whats better than a group of fellow enthusiasts cooking together. Nags of Edible Garden selected Kappa Masala as the recipe for this month and its one I  enjoy any time of day.

I make kappa atleast a couple of times every month, but its usually just steamed for breakfast or snack times.  And if I do make a fish curry I make sure to make a little puzhukku, my favorite! Though I have eaten this kappa masala a few times, this was the first time I made it myself. I actually made it thrice this month, the first two times it was almost over before I could take pictures, but the third time I was determined! It was delicious and made the perfect tea time snack.

Kappa Masala

Ingredients:

500 gms kappa, tapioca, peeled and cut into cubes

1 tbs coconut oil

1/2 tsp mustard seeds

1 tsp urad dal

1 sprig curry leaves

2 big cloves of garlic, crushed

3/4 tsp dried red chili flakes or use while chilies to taste and crush with the garlic

1/4 tsp turmeric powder

salt to taste

Method:

Take the kappa in a large pot and add enough water to cover it well and some salt and cook until the kappa is tender but holds its shape. Drain the water well.

Heat the oil in a pan and splutter the mustard seeds. Add the urad dal and fry until browned. Add the curry leaves, garlic, red chili flakes and turmeric and fry for a few seconds, take care not to burn the garlic

Add the boiled kappa and salt of needed and stir until everything is well combined and the kappa is evenly coated with the spice mixture.

Remove from heat and serve hot.

Chana Dal/ Bengal Gram Masala

I make dal almost everyday and yet its the one thing we never get tired of. This is one of my favorite recipes. I make it using all kinds of lentils but I like the flavor of chana dal best. 

I have been trying to avoid carbs at night and on such days, a bowl of this dal with a salad or roasted vegetables or fish is what I have for dinner. This tastes great paired with rice, roti or any kind of bread and even on its own.

You can find the recipe for the roasted salmon here.

Chana Dal Masala

Ingredients:

1 cup chana dal/ benal gram

1/4 tsp turmeric powder

1 tsp salt

1 tsp oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds

large pinch asafoetida/ hing

2 dry red chilies

1 small onion

1 1/2 tsp cumin powder

1/2 tsp garam masala

1/2 tsp red chili powder

1/4 tsp turmeric powder

2 tomatoes

finely chopped cilantro

Method:

Soak the dal overnight. Cook it in sufficient water with some salt and turmeric powder either in a pressure cooker or in an open pan until soft.

Heat oil in a big saucepan and add the mustard and cumin seeds. When they splutter add the asafoetida and the red chilies. Then add the onions and saute until transparent and soft. Then add the gingergarlic paste and fry for a few seconds until the raw smell is gone.

Add the dry spice powders and fry for a few seconds. Add the tomatoes and some salt. Cook until the tomatoes are soft and mashed and cooked. 

Stir in the cooked dal and mix well. Add water if required to adjust the consistency. Bring to a boil and cover and let simmer on low heat for about 10 minutes.

Garnish with the chopped cilantro.

Vegetable Kofta Curry

One of my resolutions this year was to have a salad with each meal or maybe even replace a meal with salads. I am super proud that I have managed to stick to this one for so long. Even the other meals have been really basic and simple and I have not really cooked anything to post about, even if I did I was too lazy to take pictures. A couple of weeks back, we visited some friends and I had the best homemade Malai Kofta Curry. The flavors were amazing, the gravy was really rich and creamy, like the kind we get in restaurants.

I love koftas and by next week I was really craving for some more. I made some last weekend but I did skip the cream and nuts in the gravy and kept it really simple and light. If you are looking for something rich then maybe you can stir in some cream and simmer for a few minutes. The koftas can be fried in advance but insert them in the hot gravy just before serving, they do soak up and become really soft.

Vegetable Kofta Curry

Ingredients:

For the koftas:

1 big potato (about 200 gms), boiled, drained and mashed
150 gms fresh paneer, crumbled
1 carrot, grated fine
3 green chilies, finely chopped
1/4 tsp garam masala
1/2 tsp cumin powder
2 tbs cornflour
small handful cilantro, finely chopped
1 tbs grated fresh ginger
1 tsp lemon juice
salt to taste

For the gravy:

1 tbs oil

1 medium onion

1 tbs ginger garlic paste

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chili powder or to taste

1/2 tsp garam masala powder

2 tomatoes

1 tbs kasoori methi

salt to taste

dash of lemon juice

Method:

For the koftas:

Mix all the ingredients together and blend them really well using your fingers until it comes together like a ball of dough. Take small portions and shape them into round or oval koftas.

Heat oil and deep fry until brown. 

Drain and keep aside.

For the gravy:

Heat oil and fry the onions until golden. Add the ginger garlic paste and fry until the raw smell is gone.

Add the dry spices and stir for a few seconds. Remove from heat and blend the onion mixture with the tomatoes to a puree.
Return the puree to the pan on medium high heat until the tomato mixture is done and the oil separates. Add  kasoori methi and salt and enough water to adjust the gravy consistency,. Bring to a boil, cover and let simmer for 10 minutes.
Before serving warm up the gravy and insert the koftas gently into the gravy. Do not stir or the koftas will get mashed.

Pav Bhaji with Homemade Whole Wheat Pav (Mixed Vegetable Curry with Whole Wheat Dinner Rolls)

Pav Bhaji is a spicy mix vegetable curry served with buttered and toasted bread rolls. One of the most popular street foods in Mumbai, there are many restaurants and food stalls all over famous just for their Pav Bhaji. When I was working and during college days I probably visited all of them and I've loved every dish I had. And yet I firmly believe that nothing tastes as good as home made pav bhaji and I still think my mom's is the best. It was one of the meals my brother and I would so look forward to! She always made a huge batch on Saturdays that we would relish through the weekend.
I make pav bhaji about once a month and have started making pav at home too. This recipe is mostly adapted from Vaishali's Holy Cow and it's one I really like and I love the flavor of the bread when using some whole wheat flour instead of all white.

Whole Wheat Pav

Ingredients:
1 1/2 - 2 cups warm water
1 1/2 tsp active dried yeast
2 tsp sugar
1 1/2 cups whole wheat flour
1 1/2 cups bread flour
1 tsp salt
2 tbs oil

Method:

Mix 1/2 cups of water, sugar and yeast in a bowl and keep aside for about 10 minutes until the mixture turns frothy. Sieve the flours together and add the to the yeast mixture. Add the remaining water slowly as needed while kneading the mixture until you have a smooth but slightly sticky dough. Add the oil and knead for another couple of minutes.

Transfer the dough into a big greased bowl and roll to coat all over with oil. Cover with a kitchen cloth and keep aside for about 2 hours in a warm place until the dough has risen to almost double.

Punch the dough and knead lightly. Divide into 9 portions and shape into balls.

Place in a greased pan in rows, close together but not touching.

Cover with the kitchen cloth and place in a warm place for them to rise. They will join at the ends and touch each other forming a slab.

Bake in a preheated oven for about 20 minutes. Insert a toothpick to check if done.

Take the pan out of the oven and brush the tops with some melted butter. Return the pan to the oven for 5 more minutes so the tops get browned.

Remove from pan and cool on a wire rack.

To serve with the bhaji, split each pav into half, spread some butter and toast until golden. Serve hot.

Bhaji

Ingredients:
1 big potato, about 350 gms
half cauliflower, about 250 gms
1 small carrot
1/2 cup green peas
3 big tomatoes, blanched and peeled
6 whole dry red chilies, I used half kashmiri chilies, for their color, or to taste
1 big onion, finely chopped
1 small capsicum, finely chopped
1 tbs ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp garam masala powder
1 1/2 - 2tbs pav bhaji masala
salt to taste
2 tbs butter

Method:

Cook potato and all the other vegetables and mash them all together into a coarse mixture.

Grid the tomatoes and chilies into a smooth puree.

Heat 1 tbs oil in a big pan and saute the onions and capsicum and until the onions are golden brown.

Add the ginger garlic paste and fry for a minute.

Add the turmeric, garam masala and pav bhaji powders and fry for a few seconds.

Stir in the tomato mixture and cook until the water evaporates and the oil separates.

Add the vegetable mixture and salt and mix well. Add some water to adjust the consistency.

Bring to a boil. cover and cook on low heat for about 10 minutes.

Uncover and check the seasonings. Stir in the butter and remove from heat.

Serve hot with toasted pav and some lemon wedges, chopped onion and cilantro on the side.

Bread Koftas in a Pumpkin Gravy for Taste and Create

I saw Harry Potter and the Deathly Hallows for the fourth time yesterday and I'm certain I'll be watching it many more times. I had a wand in one of my dreams last night, if only I could remember what it was all about: :). I'm a big Potter fan and am so sad the series is over. I really wish there would be more, the next generation has started going to school, surely they'll have their own adventures. I shall keep hoping....

It's Sunday morning, there is so much to do, but my mind is still at Hogwarts and I'm feeling too lazy to start anything yet. I was just reading about some blogging events and remembered that my post for Taste and Create is still pending. At least I better post this before it's too late.

Taste and Create is a monthly event where your paired up with another blogger and cook from each others blogs. I'm participating after a long time and for this month I've been paired with Anusha Praveen of Tomato Blues. I have never made koftas before, so I decided to try her recipe. I added some paneer in the koftas and shallow fried them instead of steaming them in the microvawe. Was Delicious!!

Bread Koftas in a Pumpkin Gravy

Ingredients:
For the gravy:
1 big onion
1 big tomato
1 tsp red chili powder
1/4 tsp haldi
1 tsp cumn powder
1 tsp coriander powder
1/3 tsp garam masala
2 tbs yogurt
150 gms pumpkin, cubed
1/2 cup green peas

For the koftas:
3 slices brown bread
1 tbs yogurt
1/4 cup paneer, crumbled
1 green chili, finely chopped
1/4 tsp garam masala powder
1 tbs coriander leaves, finely chopped
2 tbs sauteed onion, reserved form the curry
salt to taste

Method:
For the curry:
Take the pumpkin in a microwave safe dish, add a few tbs of water and microwave on high for about 4-5 mins till cooked. Puree and keep aside.
Heat 1 tbs oil and saute the onions till golden. Reserve 2tbs for the koftas. To the remaining onions, add all the spice powders and fry for a minute. Add the tomato and cook till mushy and the oil separates. Add the pumpkin and the yogurt, mix well. Adjust the consistency of the curry and check the seasonings. Add he green peas, cover and cook on low heat for about 5 mins. In this time make the koftas as given below. Add the koftas, mix gently and simmer for another minute. serve hot garnished with coriander leaves.

For the koftas:
Mix the yogurt with some water to soak the bread. Dip the bread in the mixture and squeeze well. [Next time I'll just skip this step and use bread crumbs and add a little yogurt to bind the koftas]. Mix all the ingredients for the koftas and shape into small balls. Shallow fry till golden brown.

Sending this to Taste and Create and to Pari's Only Event, guest hosted by Kamalika.

Cherupayar and Kachil Puzhukku (Mung and Yam Curry)

For as long as I remember, Cherupayar puzhukku and kanji has been the standard dinner on Saturdays at my mothers place. I think it was my mom's idea to take a break and avoid cooking anything elaborate at least for one  meal. It must have been so hectic to come back from work late in the evening and then cook a meal, check on our studies and take care of all the other chores. Of course my brother and I would protest every single time, we hated Kanji and wanted something "special".
I still try my best to avoid Kanji but I love this puzhukku and all its variations. I add any one or a combination of raw bananas, kachil (purple yam), chena (elephant foot yam) or chembu (taro) along with payar. Manoj eats it with rice or chappatis, but I like to have a bowlful of just the puzhukku with a big dollop of plain yogurt. Yumm!


Cherupayar and Kachil Puzhukku
Ingredients:
1 cup whole mung beans
250 gms kachil,chena, chembu or raw bananas or a combination of these
1/4 tsp turmeric powder
1 tsp salt
1/2 cup fresh coconut, grated
4 dry red chilies or to taste
1 1/2 tsps cumin seeds
1/4 tsp peppercorns
2 cloves of garlic
1 sprig curry leaves

Method:
Cook the mung and the kachil separately along with some salt and turmeric powder. You can cook them together in the pressure cooker but the kachil may take longer than the mung, so its best to cook them separately.
Grind the coconut, chilies, cumin seeds, peppercorns and garlic along with some water. The paste should be a little coarse. Add the paste and curry leaves to the cooked mung and kachil. Mix together. The mixture should not be very dry, so add water accordingly and check the seasonings. Bring the mixture to a boil and simmer for 5 minutes. Serve hot.

This goes to Priya's CWS - Mung Beans and The Kerala Kitchen, guest hosted by Fajeeda.

                       

Khandvi - Indian Cooking Challenge

I missed almost all the previous Indian Cooking Challenges, but not this one! I would never give up an opportunity to make khandvi...its one of my favorite Gujarati snacks. They don't always come out great and even this time I barely used half the batter, the rest was too cold to spread:(. But I did enjoy the challenge and the dish was awesome. I made it this morning and after some quick pictures we had it for breakfast...a welcome change. YUMM!!

Khaman Dhokla - Indian Cooking Challenge

This months dish for Indian Cooking Challenge was Khaman Dhokla. Dhokla is a Gujarati dish and one of the healthiest snacks, almost guilt free. It's also so visually appealing with its bright yellow colour and all the garnish, just impossible to resist. I made this last week when I had a couple of friends over and we enjoyed every bite.

This is a wonderful recipe...do try it.

Lauki/ Bottle Gourd Dal

It's been a week at our new apartment and everything is unpacked and in place, but I'm not sure when I'll recover from all that weight lifting. I've never had a more strenuous workout:). Am not yet in the mood for any serious cooking and its just dal rice most of the days, something both of us love. Gonna laze around this weekend and I will be back to blogging full time next week. Lots to catch up!

Chana Masala

I'm posting a dish after such a long time, and yet my mind is totally blocked and I can't think of anything to write about. Am just really glad that the weekend is here and since we have no plans whatsoever I'm gonna spend all my time watching movies and reading a steaming romantic novel :)...yup, right now that's my idea of a relaxed weekend. Onto the recipe now.....

Ingredients:

1.5 cup dried chickpeas, soaked overnight

1/4 tsp turmeric powder

1tbs oil

2 medium onions (200 gms), sliced

4 green chillies, fc

1 heaping tbs fc ginger

2 big garlic cloves, fc

2 big tomatoes (300 gms)

1 tsp red chilli powder

1/4 tsp turmeric powder

2 tsp coriander powder

1 tsp cumin powder

1/2 tsp garam masala

1 tsp amchur (dry mango powder)

1/4 cup cilantro, finely chopped

salt to taste

Method:

Cook the chickpeas in sufficient water, some turmeric and salt until   well done, you must be able to mash it with the back of your spoon.

Saute the onion in the oil until it begins to turn golden. Add the ginger and garlic and green chilies and fry for a minute. Add the tomatoes and cook until the tomatoes turn soft.
Cool slightly and grind to a smooth paste.
Return to the pan, on medium heat and add all the spice powders and salt. Mix well and cook on low heat for about 2-3 minutes.

Add the tomatoes and cook, mashing them as you stir, until the oil separates.

Add the spice powders and fry for a minute.

Now add the chickpeas, and enough water as per desired gravy consistency.

Bring to a boil, cover and cook for 5 mins on medium low heat.

Stir in the cilantro and seve hot along with puris, rotis or any other bread.

Sending this to MLLA - Twelfth Helping hosted by Apu of Annarasa,event by Susan of The Well Seasoned Cook.

Happy Weekend!!

Cheese, Pesto and Vegetable Grilled Sandwich

I am crazy about sandwiches and would gladly have it for any meal. They just got to be grilled or toasted and must have cheese. This is something I make often at home, almost every weekend. You can play around with the fillings and create your own special sandwich. 

The Pesto recipe is from the Savvy Cookbook (2002 edition). I am not mentioning the measurements for the filling as they are to be used as per your taste. You could use any vegetables, meat or even eggs. I have tried with omelettes, all kinds of meat and even grilled fish and they all taste great. Below I have mentioned the fillings that I used for this particular sandwich.

Yellow Pumpkin with Cashewnuts and Coconut

This is a dish that mom makes often at home. A typical mallu dish :). I love it coz its so simple. The flavors are mild and you can taste each and every ingredient in the dish.

Ingredients:

300 gm yellow pumpkin

1/3 cup cashew nuts

45-50 gm coconut, grated

1 heaping tsp cumin seeds

2 green chillies or to taste

salt to taste

8-10 curry leaves

coconut oil to drizzle

Method:

Grind the coconut, cumin seeds and green chillies to a smooth paste adding little water.

Cut the pumpkin into small pieces. Cook adding some salt and very little water (just sprinkle about two handfuls of water into the pan).

When almost done, add the cashews and cook for a few more minutes. 

Add the coconut paste and curry leaves. Mix gently and cook for 3-4mins. Check seasonings.

Remove from heat and drizzle some coconut oil. Mix before serving.

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This is my entry to '15 mins cooking' event hosted by Mahima

& 'Let's go Nuts - Cashew Nuts' hosted by me, event started by Aquadaze.

T&T: Paneer with Tomatoes, Mushrooms & Chickpeas

This month it's Lisa's Vegetarian Kitchen on the spotlight for T&T and my, what a collection! She has a lot of dishes I would love to try. This veg medley is something that caught my eye, I love all the ingredients and most importantly I had everything that was needed to make this.

The dish was really simple to make, what was different was the prominent taste of kasoori methi, which I don't use much and we loved it. Find the original recipe here. I made a few minor changes to the recipe. Just added some onions and ginger garlic paste. I cut the paneer into small pieces instead of shredding it and I also made it completely dry. A wonderful dish, Thanks Lisa.

Palak Paneer

Ingredients:

200gms spinach

4-5green chillies

handful of coriander leaves

few mint leaves

1tbs oil

1tsp cumin seeds

1 medium onion, finely chopped

3big cloves of garlic

2tsp cumin powder

1tsp kasoori methi

1tsp coriander powder

1/4tsp turmeric  powder

4tbs yogurt

1/4cup water

salt to taste

150-200gms paneer

Method:

Cut the paneer into cubes and soak in warm water. 

Wash the spinach and place in a microwave safe bowl. Micro on high for 1-2mins to blanch the spinach. Cool and blend to a smooth paste with the green chillies, coriander leaves, mint leaves and yogurt.

Heat oil in a pan and fry the cumin seeds till they crackle. Add onions and fry till golden. 

Add the garlic and fry for 1min. Add cumin powder, coriander powder, turmeric powder andkasoori methi and fry for 30secs.

Then add the spinach paste, salt and 1/4cup water and cook for 5mins till the raw smell disappears.

Drain the paneer and add to the gravy. Cover and cook on low heat for 5mins.

Serve hot with chappatis or rice.

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Sending this to RCI-Lucknow Cuisine event hosted by Lavi. The event was started by Lakshmi.

Mixed Vegetable Khichdi

We usually go shopping for groceries on Saturday morning, so Friday meals are dependent on whatever is left over. I usually have a little bit of different vegetables and I try to use them all up. Today I decided to make mung dal khichdi adding all the vegetables.

Khichdi is a mushy mixture of rice and lentils cooked with mild spices. Very popular in North India, it is a nutritious and wholesome meal by itself. Addition of vegetables gives the khichdi great flavour and of course makes it more healthy.

Sending this to 'Lentils Mela' hosted by Ashwini.

I always pressure cook my khichdi, however if cooking in an open pan, use about 4 - 5 cups water. After bringing to a boil, cover and cook on a low flame till done. 

Ingredients:

2 tbs oil

1 tsp cumin seeds

4 cloves

5-7 peppercorns

1 medium onion, chopped

5 green chillies or to taste, slit 

1 sprig curry leaves

1 medium tomato, chopped

1 tbsp finely chopped ginger

1 tsp coriander powder

1/2 tsp cumin powder

1/4 tsp turmeric powder

500gms mixed vegetables (carrot, peas, green beans, potatoes, cauliflower, cabbage - any vegetables you like)

3/4 cup rice

1/2 cup mung dal (split mung beans)

3 cups water

salt to taste

Method:

Wash the rice and dal and keep aside.

Heat oil in a pressure pan and add the cumin seeds, cloves and peppercorns. When they splutter add the onions, green chillies and curry leaves and fry till golden.

Add the tomatoes, ginger, coriander, cumin and turmeric powder and fry for 2 mins.

Add the vegetables, rice and dal and mix well. Add water and salt. 

Cover the pan and pressure cook for 2 whistles and then on low heat for 15mins. 

Open the cooker only after the pressure has released completely. Serve hot.

Khichdi is usually served with kadhi, a yogurt based curry. I had no time to prepare it today, but will post it another day.

I want to thank Ashwini of Ashwini's Spicy Cuisine for sharing these cute awards with me. 

       

              

Akal Of Akal's Saappadu has shared the Friends award with me. Thanks Akal. Glad to be your friend.

This award comes with the below clause that is not very easy to meet.

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

I would like to share it with 8 dear friends who have always encouraged me and request them to forward the chain.

Yasmeen

Manju

Lubna

Smitha

Suparna

Sowmya

Sanghi

Ashwini

Pitla ~ Pavakka/ Bitter Gourd Sambar

Pavakka( bitter gourd) is definitely not one of the most popular vegetables especially among kids. I was also one of them but have grown to like its bitter taste keeping in mind its health benefits. The bitter gourd is a powerhouse of nutrients, being an excellent source of several vitamins, iron, folic acid, phosphorus and dietary fiber. More details can be found here.

Ingredients:

2 medium pavakka (bitter gourd)

1/2 heaping cup toor dal (yellow lentils)

1/4tsp turmeric powder

6tbs fresh grated coconut

1 1/2tbs coriander seeds

15 peppercorns

6-8 dry red chillies or to taste

a small ball of tamarind

salt to taste

1sprig curry leaves

1-2tbs oil

For the tempering:

1tsp oil

1/2tsp mustard seeds

2 dry red chillies

Method:

Wash the dal in several changes of water. Add double water, turmeric powder and some salt to the dal and pressure cook or cook in an open pan till soft and mushy.

Soak the tamarind in some warm water and extract all the pulp.

Slit the pavakkas into two and deseed them. Wash and slice thinly. Place the pavakka pieces in a pan, add salt, cover and cook till all the water that is released has evaporated.

Add the oil and fry till brown and crisp. Keep aside.

Grind together the coconut, coriander seeds, peppercorns and red chillies with some water to a smooth paste.

Mix together the dal, coconut paste, tamarind water, curry leaves and salt to taste.  Add sufficient water to adjust the consistency. Bring to a boil and simmer for 8-10mins stirring frequently.

For the tempering, heat oil and add mustard seeds. When they splutter add the red chillies. When browned pour over the pitla.

Stir in the fried pavakka just before serving with rice.

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Sending this to

Nag's "The Recipe Diary Contest" 

Ashwini's "Lentil's Mela" 

Susan's "My Legume Love Affair- Eighth Helping"

Kappa Puzhukku with Meen Curry ~ Mashed Tapioca with Fish Curry

Kappa(tapioca) puzhukku is one of the most popular dishes in Kerala. Cooked tapioca is blended with coconut and other spices to create this delicious dish which is most often served with a spicy, tangy fish curry. The two dishes together are no doubt a 'Match made in Heaven'.

Kappa Puzhukku

Ingredients:

1 kg kappa/ tapioca

1/2tsp turmeric powder

1cup fresh grated coconut

2tsp cumin seeds

8 dry red chillies or to taste

3-4 big garlic cloves

1sprig curry leaves

salt to taste

1tsp coconut oil

Method:

Peel the tapioca and cut into small pieces. Wash it well in several changes of water.

Cook the tapioca in lots of water adding salt and turmeric powder till its soft. When done drain out excess water. 

Grind together the coconut, chillies, cumin seeds and garlic with a little water to a coarse paste.

Add the coconut paste and curry leaves to the tapioca and cook on medium heat. Mash the tapioca when stirring. 

Check the salt and cook till all the ingredients are well blended.

Stir in the coconut oil and serve hot with fish curry.

Fish Curry

Ingredients:

500 gms fish (king fish/ mackerel/ tilapia)

1 1/2tbs ginger garlic paste

1/2tsp turmeric powder

3/4cup fresh grated coconut

8 red chillies or to taste ( I used 4 spicy chillies and 4 kashmiri chillies. The kashmiri chillies are not spicy but give a good colour to the gravy)

1tbs coriander seeds

1/4tsp fenugreek seeds(methi seeds)

5 small red pearl onions/ shallots, sliced

1sprig curry leaves

1 big piece Kudam puli (gamboge), torn into 2-3 pieces

1tsp coconut oil

Method:

Clean the fish and mix in the ginger garlic paste, turmeric powder and some salt. Let it marinate for at least an hour.

In the mean time dry roast the coconut, red chillies. coriander seeds and fenugreek seeds.

When the coconut just begins to change colour add the the sliced onions and roast till the coconut is browned.

Cool and grind to a smooth paste adding water as required.

Add the coconut paste, curry leaves and the kudam-puli/ gamboge to the fish. Add enough water and swirl the pan to mix. Bring to a boil on medium heat. Cover and cook for about 8-10mins till done. Swirl the pan from time to time, do not stir or the fish pieces may break.

Remove from heat and mix in the coconut oil.

This curry tastes best when allowed to rest for a few hours and even better the following day.