Wednesday, May 13, 2009

Kappa and Meen

We decided to kick start our blogging experiment with the traditional favorite - Kappa and Meen (Tapioca with Fish Pulimolagu or moleshyam or mulaghittu style). Though Kappa (also commonly known as Yucca /Cassava/Maricheeni/Kolli) is an ordinary tubular root rich in starch, it churns out its exquisite flavor when paired with fish curry. Kappa is readily available in most Asian /Indian stores. In this recipe we have used Mathi (Sardines) for the fish curry in an effort to closely bring it to its most popular style as served in the toddy shops across Kerala. An additional compliment to this platter is the ulli chamanthi (Onion chutney).

Ingredients: (Quantity based on a meal for two)
Yucca roots : 2-3 Medium sized
Salt: to taste
Turmeric: 1/2 teaspoon
Water: 1/2 cup (Just enough to cook it without getting burnt at the bottom)
Grated coconut: 1 tablespoon
Cumin seeds (Jeerakam): 1 teaspoon
Green Chillies: 2-3 (depending on the required spice level)
Red pearl onions (Cheriya ulli/Shallots): 3-4
Garlic Pods: 2 medium sized

Oil: 1 teaspoon
Mustard seeds: 1/2 teaspoon
Curry Leaves: 8-10 leaves
Dried red Chillies: 1-2

Peel off the tough brown skin of the yucca root with a knife. Chop up the inner white part into small pieces(does not have to be uniformly cut). Boil these pieces with turmeric and salt in little water. Check on them to see if they are mashing up which usually takes about 15 -20 mins. Meanwhile grind the coconut + cumin + green chillies + garlic + red onions into a coarse paste. Add this paste into the boiled yucca and mix well. Finally let the mustard seeds, red chillies, curry leaves splutter in oil and add it to the yucca. Stir up just before serving.
Fish Curry

Tins of sardines in tomato and chilli: 1(one tin contains usually 4 fishes)
Red Pearl onions (Cheriya ulli/Shallots): 5-6 (sliced)
Green chilies: 3 (slit)
Garlic pods: 2 (finely chopped)
Ginger : 1 slice (finely chopped)
Curry leaves: 10 leaves
Tomato: 1/2 medium sized (sliced)
Tamarind paste: 1 1/2 teaspoon
Red chili powder: 1 1/2 teaspoon
Turmeric powder: 1/2 teaspoon
Salt: to taste
Methi Seeds(Uluva): 1/2 teaspoon (optional)
Oil: 1 teaspoon

*Meen curry will taste best if it is cooked in a naadan Chatti (Earthen clay pot) the previous day as the flavors integrate sitting overnight.

Begin with sauteeing the methi seeds, red pearl onions, garlic, ginger, green chilies, curry leaves, red chili powder, turmeric powder in oil for few minutes. Add the tomato slices and tamarind water to it and let it simmer for a few minutes.Once the onions and tomatoes are cooked, add the sardines along with its base sauce.Cover the pot and let it cook for 10 mins on medium heat. Since sardines cook fast, make sure they are not overdone as they tend to break up. Finally taste and adjust the salt /spice /tartiness accordingly.

Ulli Chamanthi

Red pearl onions (Cheriya ulli/Shallots): 6-7
Green Chillies: 2
Tamarind: 1/2 teaspoon
Oil: 1 teaspoon ( Coconut oil enhances the taste)
Salt to taste

Grind up all of the above ingredients to make the chutney.

Bon Apetite!!!!


  1. looks very tempting...good presentation too


  2. Way to go Vini :),,,I will try the banana dumpling and the steam rice dumpling :) Keep it up!

  3. The presentation is great especially the ingredients photos. Its just like watching a cooking video :)

  4. btw do you require raw or ripe but not fully ripe banana?

  5. you require ripe banana or fully ripe banana for that.... make sure you pick up the correct variety of banana for that

  6. So is this menu when we visit seattle?

  7. The menu only gets better when you guys come...

  8. Hey Vini & Suvi, I tried the fish curry and it came out excellent !! Goes great with Kappa ... Keep up the good work both of you ..All the Best !!!

  9. Hey Molus..Planning to try out Chettinad Style Prawn Fry tomm, and probably the fish curry as well..The presentation is lovely...Keep it up..!!


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