Lip-smacking delights straight from Kerala’s toddy shops
Apart from being fitting accompaniments to the heady pleasures delivered by toddy, the variety of sides served in Kerala’s toddy shops is a sub-cuisine in itself. Here are a few recipes of those fiery bites.
By : migrator
Update: 2017-03-26 08:55 GMT
Chennai
Unakka Kappa
Ingredients
Dry tapioca: 250 gm
Shallot sliced: 100 gm
Mustard seeds: 1 tsp
Green chillies (slit): 3 nos
Grated coconut: 50 gm
Curry leaves: 20 nos
Turmeric powder: 2 tsp
Coconut oil: 20 ml
Salt: To taste
Method
Soak the dried tapioca overnight. Next day, remove water, wash and boil the tapioca with salt and turmeric powder.
Strain the tapioca and keep aside. In a frying pan, heat oil, crackle the mustard seeds and add curry leaves, shallots, green chilly and sauté.
When translucent, add the boiled tapioca. Add the grated coconut and mix well so that the tapioca blends well with the masala.
Serve hot with fish curry, chilly chutney or meat curry.
Vaala Mulagittahu
Ingredients
Vala fish: 1 kg
Shallots: 100 gm
Ginger chopped: 50 gm
Garlic chopped: 40 gm
Tomato (sliced): 200 gm
Curry leaves: 2 pinches
Turmeric powder: 10 gm
Kashmiri chilly powder: 50 gm
Coriander powder: 10 gm
Kokum: 50 gm
Salt: to taste
Water: 250 ml
Coconut oil: 50 ml
Method
Heat oil in a pan.
Add ginger, garlic, tomato, curry leaves, shallots and sauté well Add turmeric powder chilly powder, coriander powder and sauté well.
Add water, kokum, salt and bring to boil.
Add fish cubes to the boiling mixture Allow to cook in slow flame till the fish is cooked.
Serve it hot
Konju Kurumulagittathu
Ingredients
Prawns: 500 gm
Coriander powder: 15 gm
Turmeric powder: 5 gm
Pepper powder: 15 gm
Crushed pepper: 5 gms
Salt: To taste
Rice flour: 15 gm
Lemon juice: 2 nos
Fennel powder: 5 gm
Method
Peel and de-vein the prawns. Make the marinade with all the powders, lemon juice salt and rice flour. Check for seasoning. Marinate the prawns in the mixture for a few hours.
Heat oil and fry till crisp.
Serve hot with lemon wedges
Recipes by Omana and Radha Krishnan, visiting chefs at Ente Keralam.
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