Kappa and meen kulambu or loved-ly called as "Kappayum meenum" is a Keralite favorite. Its a staple food of the people of Kerala. But anyone who has had a taste of the two combined can never stop from having another mouthful. It is a match made in heaven. I have never been a big fan of fish curry. Ya, sounds bizarre for a person who hails from a land where fish is cooked everyday in every household. Back home, fish was got so cheap and so fresh and so amma used to make something or the other with fish everyday. And so I hated fish, I hated to see them daily in my plate and so I stopped having them. An exception is the fried sardine. I can have them everyday with breads, rolled in chapathis or tossed with rice.
.JPG)
The second exception is "Kappayum meenum", an all-time family favorite. The one that amma makes can never go wrong both in taste and texture. She always uses anchovies to make the curry and then she mixes it with partially mashed kappa. Oh the taste is to die for. I am salivating it even as I write the post. And to all those who are loving the sound of kappayum meenum, I will put up the recipe as soon as amma prepares it. As of now, its verum kappa vevichathu. A simple, healthy and low calorie dish to go with your evening black tea/coffee. I strongly recommend black coffee with ginger as the flavor complements this dish the best.
.JPG)
How I made it:
Clean and cut the yucca root into cubes. Pressure cook for 2-3 whistles till soft and cooked but not mushy. Cool and mash. Donot mash too much, there should be some bigger chunks. Add coconut and mix when hot. Heat oil in a kadai, temper with mustard seeds, split red chilli, curry leaves, urad dhal and peppercorns if using. Add the chopped pearl onions and turmeric powder and saute till soft. Add the cooked and mashed kappa and mix well. Cook for 2-3 mins and remove from flame.
Serve hot with coconut chutney or meen kulambhu (fish curry).
.JPG)
So thats it Folks...
With Love,
Signs off!!!
.JPG)
.JPG)
.JPG) Kappa / Yucca Root - 250 gm Urad dhal - 1 tsp Pearl onions - 10 Red chilli - 2 Grated coconut - 1/4 cup Mustard seeds - 1/2 tsp Curry leaves - 2 sprigs Turmeric powder - 1/4 tsp (optional) Peppercorns - 7-8 (optional) Salt - a pinch Oil - 2 tsp |
How I made it:
Clean and cut the yucca root into cubes. Pressure cook for 2-3 whistles till soft and cooked but not mushy. Cool and mash. Donot mash too much, there should be some bigger chunks. Add coconut and mix when hot. Heat oil in a kadai, temper with mustard seeds, split red chilli, curry leaves, urad dhal and peppercorns if using. Add the chopped pearl onions and turmeric powder and saute till soft. Add the cooked and mashed kappa and mix well. Cook for 2-3 mins and remove from flame.
Serve hot with coconut chutney or meen kulambhu (fish curry).
.JPG)
With Love,
Signs off!!!
0 komentar:
Posting Komentar