Kappa and Meen pulimulakum ittathu is my most favourite combo. Here is the recipe for you all to try.
- Tapioca (kappa) 1 kg , cut into small pieces, boiled and strained
- Onions 2 medium size, finely chopped
- Green chilli 3 slits
- Garlic 2 crushed
- Turmeric powder 1/2 tsp
- Coconut 1 cup fresh, grated
- Oil 2 tbsp (preferably coconut oil)
- Mustard seeds 1/4 tsp
- Dry red chilli 2
Method for making Kappa
Grind the coconut coarsely with turmeric powder and salt and mix with boiled tapioca. Cook it covered for 2 minutes in low heat, mash thoroughly, and keep it aside. Heat a flat bottomed pan on a moderate heat. Pour in the oil when very hot , add mustard seeds to splutter , curry leaves and dry red chilli. Add onions now saute till onions are golden brown, add green chilli and garlic saute well and mix it thoroughly with the cooked tapioca.
Enjoy the kappa hot with fish curries or chutneys.
Ingredients for meen pulimulaku
- Fish 1/2 kg
- Tomato 1 medium
- Onion 1 big
- Chilli Powder 1 tbsp
- Turmeric Powder 1/4 tsp
- Salt to taste
- Tamarind lemon size
- Curry Leaves 3 sprigs
- Ginger Crushed 1 tbsp
- Garlic Crushed 1 tbsp
- Green Chilli 5 (slits)
- Coconut Oil 2 tbsp
- Water 2 cup
Method for Meen pulimulaku
Clean and wash fish with salt and lemon. Here i used Pomfret(Avoli) to make this mulakittathu. You can use any kind of fish.
Soak tamarind in 1 cup of hot watering keep aside for few minutes. Then squeeze and strain.
Heat oil in a manchatti (clay pot) add onion slices and green chilli saute for 2 minutes until they are soft. Add crushed ginger, garlic and curry leaves and saute until the raw smell goes.
Now add chilli powder, turmeric powder one by one in a low heat and saute for a minute.
Then add tomato pieces and cook until soft. Now its time for adding tamarind water and salt and cook for 5 minutes in low flame and add rest of the water to this and mix well. Cook for another 5 minutes. Then add fish pieces and close and cook for 10 minutes in medium flame. Then open the lid and allow to cook till the gravy becomes semi medium thick.. Check the salt.
Finally sprinkle 1 tsp of coconut oil and curry leaves.
Serve with warm rice or kappa.