Wednesday, January 30, 2013

Kappa Vevichathu /Mashed &Seasoned Tapioca

Kappa and fish/meen curry  is a very good combo which brings out the authentic taste of Kerala.Toddy shops and house boats back in Kerala are famous for serving delicious Kappa puzhukku/vevichathu along with the authentic spicy  fish curry.  
Tapioca is also known as Cassava or yuca.It's a major source of carbohydrates.A small amount of toxins are present in kappa which will be removed by boiling.So we have to boil kappa with lots of water and later drain the water completely.

 Here  is the recipe for Kappa Puzhukku/Vevichathu

  • Tapioca - 1kg
  • Coconut -1 cup
  • Pearl onion  - 3-4 nos
  • Green chilly /birds eye chillies- 4 nos
  • Curry leaves - a few sprig
  • Mustard seeds- 1/2 tsp
  • Dry red chilly- 2 nos
  • Salt to taste
  • Turmeric powder -1/2tsp
  • Peel the skin off the tapioca and wash with water.Cut it into medium pieces and wash well.
  • Boil tapioca with lots of water in a deep vessel and cook till kappa is cooked well and soft.Drain all the water when it is cooked &add salt.
  •  Grind coconut with green chilly,onions,turmeric powder into a coarse paste.
  • Heat oil in a pan.Splutter mustard seeds &add dry red chiles,sliced small onions& curry leaves.Add kappa and coconut mixture&salt,mix well.  
  • Cook covered on slow flame for 5 minutes.

Serve warm with Kottayam Style Fish Curry.
Happy Cooking!!!


Vattayappam/Steamed Rice Cake (Kerala Snack)

Vattayappam is commonly served as snack or breakfast in Kerala.The main ingredients are rice flour and coconut.This  is my Mom's favorite dish too.This steamed dish certainly a favorite among most of the christian families.My mom  prepares this dish very tasty and delicious too.She gave me the recipe and i cooked it for the tea time snack.My hubby likes it.I find this dish the queen of steamed delicacies from Kerala,for the ease of preparation and taste.

  1. rice flour - 1 cup
  2. coconut - 1/2 cup
  3. Rava(semolina) - 2tbsp
  4. Sugar- 1/4 cup
  5. Raisins - a handful,for garnishing
  6. Salt  to taste
  7. Yeast - 1/2tsp
  8. Cardamom -5-8,crushed 
  • Cook rava with 1 glass of water in a low flame by stirring it till it becomes soft& loose.Let it cool.Crush cardamom &keep aside.
  • Add yeast and 1/2tsp sugar to 2tsp lukewarm water.Allow it to rise.
  • Ground the coconut  coarsely with sufficient amount of water (don't add too much water)and keep aside. 
  • Take1cup of rice flour in a vessel ,add the cooked rava to this and mix well. Add yeast&sugar, mix well.Add grounded coconut and salt &mix well. The batter should be thick in consistency like Idly batter.
  • Keep the batter 4-5 hours in a warm place for fermentation.
  • Once the flour rises,stir it well and check whether the sugar & salt are in right proportion.If so,keep it unstirred for another half an hour.Add crushed cardamom to the fermented batter. 
  • Spread ghee evenly in a pan and pour the batter into it(fill upto half the pan).Garnish with raisins.
  • Steam it for 15-25 minutes in a steamer.
  • When it is done,let it cool for sometime.Cut the vattayappam into desired shapes and serve it with a cup of tea/ coffee.

    1. As the batter quantity increases during fermentation,use a vessel which can hold almost double the quantity.
    2.  Fine rice flour is mandatory for this dish(you can use idiyappam or appam rice flour,but puttu rice flour is not ideal for this dish). 
    3. Do not use Raw rice(pachari),rice flour is must. 
Serve hot with tea/coffee.....

Happy Cooking!!


Sunday, January 27, 2013

Broccoli and Dal Thoran

I have tried broccoli in pasta and soup and wanted to try something indian dish  with it.Never been a broccoli fan till i had it with dal. I had this thoran at my friend's place and became an instant fan,the reason being it was finely chopped and mixed well with fan of broccoli or dal?(that's a question:-).so this recipe is for all broccoli lovers like me.

Here is the recipe for broccoli and dal Thoran


  1. broccoli - 1cup
  2. dal(yellow pigeon peas) -1/4 cup
  3. small onion -7- 10 chopped
  4. green chillies -3-5(finely chopped)
  5. curry leaves-a sprig
  6. grated coconut - 5-7tbsp
  7. turmeric powder-a pinch
  8. oil -1 tbsp
  9. mustard seeds -1/2 tsp
  10. salt to taste


  1. Wash and clean the broccoli in salted hot water.Finely chop the florets.
  2. Heat oil in a pan and splutter mustard seeds. Add a sprig of curry leaves,chopped onion,green chilly and saute till the raw smell goes.Add turmeric powder and toss well.
  3. Add chopped broccoli, salt to taste,grated coconut and mix well. Sprinkle 3-5 tbsp water,cook covered till it is done and all the water is evaporated.
  4. Cook the dal in a pan with enough water.don't overcook.
  5. Add cooked dal to the broccoli mixture.adjust the salt. Stir well until it is dry. 
Serve with Rice or Chapathi.Enjoy the dish!!!!
Happy Cooking!!!


Tuesday, January 22, 2013

Fish Curry/Meen Curry with Kudampuli

Kerala Style fish curry can be made in many ways.Today I am sharing a traditional fish curry recipe without using       coconut milk.I got this recipe from my Mom.This recipe has been handed down from generation to generation.Once you have come across this recipe,I bet you will not have to jump blogs and refer to any more cookbooks and notes.This recipe comes in as a result of the numerous requests from my blog readers, especially from my friends in Dubai.

Here is the recipe 
  • Fish-1/2 kg,cut into medium size pieces
  • Ginger-1''piece,crushed
  • Garlic-5-7pods,sliced or crushed
  • Chilly powder-2-3tbsp(Adjust as per your tolerance)
  • Turmeric powder-a couple of pinches
  • Kudampuli/Gamboge-2-3 pieces(adjust as per the strength of kudampuli)
  • Mustard seeds-1/2tsp
  • Fenugreek seeds-1/4tsp
  • Curry leaves-2-3 sprigs
  • Water- as required
  • Salt to taste
  • Coconut oil-1-2tbsp

  • Clean the fish using salt,few drops of lemon juice  and water.Drain it.
  • Make a paste of chilly powder,turmeric powder in 2-3tbsp of water.keep aside.wash and soak kudampuli in 1/2cup water for 10 minutes.
  • Heat oil in an earthen ware pot or clay pot or a pan.Splutter mustard seeds followed by fenugreek seeds.
  • Add ginger and garlic and stir for few minutes.Add the chilly-turmeric paste and saute until the oil separates or the raw smell goes off.
  • Now add 1/2 cup of water and soaked kudampuli along with the water.Bring it to a boil.Add curry leaves  and then add the fish pieces.
  • Swirl the earthen pot/pan in such a way that everything is mixed well so that the the fish is immersed in the gravy.
  • Close the lid and boil it again.When it starts to boil,add salt,swirl the pan gently and let it simmer for few more minutes,in low heat.Add more water if necessary and avoid stirring as you may end up breaking the fish pieces. 
  • Cook till the fish is done and the gravy becomes thick.Before switching it off,sprinkle 1tbsp of coconut oil and add a sprig of curry leaves.
  • Keep the fish curry partially covered for few minutes.
  • Let it rest for minimum 1hour before serving.
  • This curry tastes better the next day.
  • In many of the houses in Kerala,this type of fish curry is prepared the previous night and kept overnight at room temperature,allowing it to set in all the flavours and spices,to serve for lunch.
  1. Please do not substitute kudampuli with tamarind as the taste will be completely different.
  2. Do not add onion and coriander powder in order to increase its shelf life.
  3. Please do not use wet spoon while serving the dish.
  4. Preparing this dish in a claypot(earthenware) gives a different flavour to this dish.
  5. Do not refrigerate this curry.Reheat it before you go to sleep.Leave it to cool.Next day morning,reheat the curry again.
Serve with piping hot Rice or with  Kappa Vevichathu(Puzukku) 
Happy Cooking!!!


Saturday, January 5, 2013

Fish and Raw Mango curry (kerala style)


  • Fish-1/2kg
  • Raw/green mango-1,peeled and cut into medium sizes
  • Grated coconut-1/2cup
  • Chilly powder-2tsp
  • Turmeric powder-1/4tsp
  • Ginger-1/2''piece
  • Mustard seeds-1/2tsp
  • Fenugreek seeds-1/4tsp
  • Curry leaves-2 sprigs
  • Salt to taste
  • Oil-1tbsp
  • Clean and wash fish with salt and lemon juice in water.Cut the fish into small cubes,if you are using fillet or king fish.
  • Grind coconut with chilly powder,turmeric powder and ginger to a smooth paste.
  • Heat oil in an earthen pot or a pan.splutter mustard seeds.Add fenugreek seeds and stir.
  • Add curry leaves and stir for few seconds.Add ground coconut paste into this.
  • Add mango pieces to this and stir well.Add water to this.Bring it to a boil.
  • Now add fish pieces to it.Bring it to a boil.Add salt.Cover and cook for few minutes.Swirl the pan.
  • Cook further for few minutes.Bring it to a boil.Switch off the heat.Don't boil it for long time.
Serve hot with Rice....

Happy Cooking!!!