Thursday, 2 August 2012

Meen Peerapattichathu (Traditional Fare, Sea food)



This is a very traditional, simple preparation using raw mango, bilimbi or kodampuli, according to the season. And generally, small fish or big fish cubed very small goes into this dish.


INGREDIENTS:
Anchovies, sardines or prawns: 500 g
Coconut: 1 cup
Green chillies: 10
Shallots: 8
Turmeric powder: 1/2tsp
Raw mango: 1, sliced or kodampuli: 3 pieces soaked in water
Ginger juliennes: 1 tbsp
Curry leaves: 2 sprigs
Coconut oil: 2 tbsps
Salt to taste

METHOD:

Coarsely crush coconut, green chillies, shallots, turmeric powder & a few curry leaves.
In an earthen “curry chatty”, put in the ground paste, ginger, raw mango, fish, curry leaves & salt.
Mix well & add half a cup of water.
Cover & cook on slow fire till done & all the water has evaporated.
Pour coconut oil before taking off the fire.

I used raw star fruit for this preparation.

Pachadi (Traditional Fare)



With Onam round the corner, its occasion for two Pachadi recipes. No Sadya is complete without this. This is also known as Kichadi in some parts of Kerala.

Beet root Pachadi:
Courtesy: Thankam Madhavan
INGREDIENTS:
Beet root: 1
Curd: 1 cup (200 ml)
Onion: 1 chopped fine
Green chilli: 3 chopped
Coriander leaves: 1 tbsp chopped
Salt to taste

METHOD:

Pressure cook the beet root whole. Cool, skin it & grate fine.
In a large bowl, mix the grated beet root with chopped onion, green chilli, coriander leaves & salt.
Before serving pour the curd.
It tastes better if served chilled.

Ash gourd Pachadi (Kumbalangha Pachadi)
Courtesy: Indrika Prakash

INGREDIENTS:

Ash gourd: 250 g chopped fine
Curd: 1 cup
Coconut: 1 cup grated
Green chilli: 4
Mustard seeds: ½ tsp
Salt to taste
For tempering:
Mustard seeds: ½ tsp
Fenugreek: 1/8 tsp
Dry red chilli: 2
Curry leaves: a few
Coconut oil: 1 tbsp

  METHOD:

Cook the ash gourd with half a cup of water & salt till done.
Meanwhile, grind coconut with green chilli & curd to a fine paste.
Add half a teaspoon mustard & crush it coarsely with the coconut paste.
Pour the paste into the cooked ash gourd, stir well till it heats through.
Add salt.
In a kadai, heat oil, splutter mustard seeds & fenugreek.
Add dry red chilli & curry leaves.
Pour into prepared pachadi.

Madras cucumber/vellari, fried ladies finger or bitter gourd are also used to make yummy pachadi.