Ingredients
Pachakappa
Salt
Grated coconut
Method
Clean and peel fresh tapioca.
Using a grater, grate fresh tapioca.
Squeeze well to remove it's all water content.
Mix well using hands and make sure there is no lumps.
Grate coconut and keep aside.
Keep the puttu maker with water on fire and to boil.
Meanwhile
add salt to the grated tapioca and mixwell again.
Take puttu kutti and first add grated coconut and then grated tapioca and again coconut and then tapioca just as we do in making puttu.
Keep the lid and put it on puttu kudam or pitti maker and wait till steam comes out.
After one or two minutes remove the puttu kutti and transfer it into a plate .
Repeat the process till all the grated tapioca is done.
It really goes well with either chicken curry or fish curry especially those with the traditional ways.
MATHI MULAKITTATHU
Ingredients
Fresh cleaned sardines - 1/2 kg
Finely sliced onions - four large
Slited green chillies - 3 to 4 nos
Finely julienned ginger - one inch piece
Sliced garlic - 8 to 10 flakes
Kashmiri chilli powder - 1 tbs
Turmeric powder - 1/4 tsp
Curry leaves - 1 or 2 stalks
Coconut oil - 1 to 2 tbs
Brindle berry / kudampuli - 3 to 4 pieces (tamarind juice)
Salt - to taste
Method
Make 3 to 4 fine slits on each side of the fish. Not need to cut into pieces, the whole is well.
Take a thick bottom flatten vessel .
Add all ingredients except fish and smash well adding half the quantity of the oil with hand.
Then add fish n mix well and arrange it well as the masala covers it .
Add some water just to cover it.
Put on low fire and keep the lid.
Allow to cook on slow fire till the water reduces and fish dones.
In between just open the lid and shake it round and keep again on the fire.
Before putting off the fire just sprinkle the remaining coconut oil and keep closed for some time.
If you want to make it in more traditional way you have to use earthern pot /mannchatti/kalchatti.
Use banana leaves on the bottom of the vessel and add some oil .
Then aarrange half of the smashed onion masala and then arrange fish and then again masala .
Add some water.
Keep banana leaves on the top also and keep the lid tightly.
Cook on low flame till it done.
