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Kappa Vevichathu Kudampuli Meen Curry

Embark on a culinary odyssey through the vibrant landscapes of Kerala, India, as we delve into the exquisite flavors of two traditional dishes: Kappa Vevichathu and Kudampuli Meen Curry.
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Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine Kerala
Servings 4

Ingredients
  

Ingredients For Kappa Vevichathu:

  • 2 kg Tapioca(Kappa)
  • 5 nos. Green chillies
  • 5 nos. Garlic
  • 1 tsp. Turmeric powder
  • 1/2 of one Coconut grated
  • 2 sprigs Curry leaves
  • As reqd Salt

Ingredients For Kudampuli Meen Curry:

  • 1/2 kg Choora fish
  • 2 tbsp Ginger Garlic Paste
  • 2 tbsp Kashmiri Chilly Powder
  • 1/2 tbsp Ordinary Chilly Powder
  • 2 tbsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Fenugreek seed powder (Uluva)
  • 1/2 tsp Mustard seeds
  • As reqd Kudampuli (Gambooge)
  • Few Curry leaves
  • 2 Glasses Boiling water
  • As reqd Coconut oil
  • As reqd Salt

Instructions
 

Preparation Of Kappa Vevichathu:

  • Chop tapioca into small pieces and wash well.
    image 2
  • Boil water in a vessel and add the tapioca pieces. Add required salt.
    image 2
  • When tapioca is cooked well, drain off water completely. Keep this aside.
    image 4
  • Take the grated coconut and add green chillies, garlic and turmeric. Crush to a coarse texture in a mixer.
    image 1
  • Now take a pan and add the cooked tapioca. Stir in the crushed coconut mixture, 1/2 glass water, 2 sprigs of curry leaves and required salt.
    image 1
  • Cover with a lid and cook for 5 minutes in low flame.
    image 6
  • Take a ladle and mix the tapioca mixture well until it is mashed.
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  • Kappa Vevichathu is ready. Serve hot with Kudampuli Meen Curry.
    kappa vevichathu

Preparation Of Kudampuli Meen Curry:

  • Wash and drain well the Choora fish pieces.
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  • Take an earthen pot and heat it on the "aduppu". If you do have aduppu, you can cook on the gas stove. First, add 3 tablespoon of coconut oil and splutter mustard seeds.
    image 11
  • Add ginger-garlic paste and stir in low flame.
    image 12
  • Next, add kashmiri chilly powder, ordinary chilly powder, coriander powder and turmeric powder. Saute in low flame till the raw smell leaves completely.
    image 13
  • Now add 2 glasses of boiling water, required salt, kudampuli pieces and the cleaned Choora fish pieces. Stir in fenugreek seed powder ad few curry leaves too.
  • Close the pan with a lid and cook the fish in medium flame.
    image 16
  • When the gravy has thickened and the fish pieces are done, add 1 tablespoon coconut oil and swirl the pan around. Add few curry leaves and keep the pan closed for 5 minutes.
    image 17
  • Hot & spicy Kudampuli Meen Curry, every Malayalee's favorite, is ready.

Notes

You can visit this link Kappa Biriyani With Video. You can also visit this link Kappa Ularthu.
Keyword Kappa Vevichathu Kudampuli Meen Curry
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