Receta Mathi Kappa Puzhukku / Mashed Tapioca and Sardines with Coconut and Spices
- Mathi Kappa Puzhukku / Mashed Tapioca and Sardines with Coconut and SpicesIngredients:
- Kappa / Tapioca- ½ kg
- Mathi / Sardines – 8 to 10 nos
- Freshly grated coconut- 1 to 1½ cups
- Green chillies-5
- Garlic-3 big pieces
- Geerakom / Cumin seeds- 1tsp
- Turmeric powder-1/2 tsp
- Kudampuli / Fish Tamarind / Cocum / Gamboge – 2 pieces
- Salt to taste
- To season:
- Coconut oil-1tbsp
- Mustard seeds- 1tsp
- Chumannulli / Shallots - 2tbsp sliced
Dry Red chillies – 3 (cut in to 2)
Curry leaves- few
Method:
Clean mathi / sardines, rinse them first with salt and vinegar and then clean thoroughly, make two gashes on each side of the sardines. Cook sardines with little water, ¼ tsp turmeric powder and salt till dry. Take the flesh from the cooked fish and keep aside.
Soak kudampuli / cocum in ½ cup water and keep aside.
Grind coarsely grated coconut, cumin seeds, garlic, green chillies and turmeric powder and keep aside.
Discard the outer brown and inner pink layer skin of Tapioca and cut in to small chunks. Wash well and boil the tapioca in a big vessel with lot of water till tender. Add salt to taste and boil 3 more minutes and drain water from tapioca. Slightly mash tapioca with the back of a wooden spoon.
Add ground coconut paste to the cooked tapioca along with cooked mathi / sardine pieces, kudampuli / cocum with its water. Cover with a lid and cook till there is no raw flavor (about 10 mints) and remove from flame.
Heat 1 tbsp coconut oil in a frying pan and add mustard seeds. When it starts crackling add sliced chumannulli / shallots and fry till golden brown. Then add dry red chillies and curry leaves and fry and add this seasoning to the cooked tapioca and mix well.
Serve hot. (This dish is good on the day it is made so I advise you to make small portions).
Sending this over to Kerala Kitchen hosted by Magpie this month, featuring dishes inspired by Kerala :)...