This is a different variety to the traditional Puttu made in Kerala but is just as tasty if not more. Try it out.
Kappa Puttu
Ingredients
Tapioca/Kappa: 1.1 lb/1/2 kg (soft tapioca without much fibres/naaru)
Grated Coconut: 1 cup
Cumin seeds: 1 tbsp
Salt to taste
How to make
Wash and peel the skin. Grate the tapioca and mix it with salt and keep aside for 10 mins so that the water will drain.
Strain and squeeze out the water completely from the tapioca.
Add jeera/cumin seeds; mix thoroughly and set it for 5 mins.
Now add a fistful full of grated coconut in the puttu maker and then add the two handfuls of grated tapioca till half, then add another handful of coconut. Repeat till you reach the top.
Close the lid and steam for 6-7 minutes or until the steam passes from the top of the puttu kutti.
Serve hot with banana and sugar or with fish curry and Enjoy!
READ ALSO: Tasty Kerala Parotta & Vegetable Kurma
Kerala Fish Curry
This is a must in most Kerala household.
Ingredients
Seer Fish (Ney meen) /King Fish (Aiykoora): 1/2 kg /1.1 lb (cut into pieces)
Kudampuli /Kukum star /Fish Tamarind: 2-3 pieces
Small Red Onions /Shallots: 6-8 nos (sliced)
Garlic: 5 cloves (chopped)
Ginger: 2-inch pieces (chopped)
Kashmiri Chili powder: 1 tbsp
Red Chili powder: 2 tbsp or to your spice level
Turmeric powder: 1/2 tsp
Fenugreek powder: 1/2 tsp
Coconut oil: 2 tbsp
Mustard seeds: 1 tsp
Curry leaves: a spring
Salt to taste
How to make
Clean and wash the fish and drain off the excess water.
Wash the Kudampuli(fish tamarind)and cut them into small pieces and soak in 1/4 cup of water.
Heat a pan (preferably in ‘Kalchatti’ an earthen pot) on low flame.
Pour coconut oil and add mustard seeds, When it starts to splutter, add the sliced shallots and saute till turns to translucent & golden brown.
Add chopped garlic and chopped ginger, curry leaves and saute for a minute.
Add red chilly, turmeric, fenugreek powders and fry for a minute.
Add 2 cup of water, soaked kudampuli/fish tamarind with its water and allow to boil.
Add fish pieces and cook for 20-30 minutes on low flame until the gravy thickens.
Remove from fire and garnish with curry leaves and keep covered for 10-15 minutes.
Serve hot with Kappa Puttu & Enjoy!!
Notes:
For best result prepare the curry overnight and serve next day. It tastes Yummy!!
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