Our First Contestant is Snehalata Jain to enter Traditional Indian Food Contest held by me.
Snehalata Jain is a Microbiologist by profession and has been a lecturer in a degree college for 10 years. After turning to motherhood, she changed her profession to social media marketing and now she is a Lifestyle Blogger whose interests is more towards travel, food and parenting. But she writes what her heart says. Do check her blog here.
Unique Traditional Recipes Kerala
Fresh Tapioca (Kappa) – 1 kg or 2.2 lbs. approx.
Grated Coconut – 1 cup
Shallots or Red onions – 2 small
Green Chillies – 2 or add according to taste
Fresh Curry Leaves – 5-10 leaves
Fresh Spring Garlic – 4 big cloves
Turmeric Powder – 2 tsp.
Salt – according to taste
Water –as required for boiling Tapioca (Kappa)
Always use Fresh Tapioca, because it tastes better. Remove the outer brown skin as well as the inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it nicely till it is thoroughly cleaned. Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp. turmeric until tender. It’s like Arbi or sweet potatoes if you know. This will take cooking time at least 10-20 minutes depending on starch the tapioca contains. Never overcook the tapioca, it will be very soggy and lose crunchiness. Drain the water thoroughly and keep the tapioca pieces aside. Don’t throw the stock. Prepare a paste of coconut, shallots, green chillies, garlic, a few of the curry leaves and 1/2 tsp. turmeric powder to form a coarse paste. To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture, remaining curry leaves. Cover and cook for 3-4 minutes on low heat. If it appears dry, add a few tablespoons of the reserved stock water. Remove lid and mix everything thoroughly. Add salt according to taste. Mash the pieces thoroughly using the back of a wooden spatula but I prefer leaving a few chunks to bite to give a crunchy taste. It’s good for carrying in tiffins on work or get together and one of the favourite savoury relished by people of Kerala. Here non- vegetarian, people relish with a dry chutney prepared using red chilly n dry fish powder, but since we are vegetarians we eat without any chutneys or veg. chutneys.
Hung curd – ½ cup
Take beetroot, boil and remove the skin. Grind it to a fine juice. Filter the juice contents through a sieve. Now add hung curd and mash it nicely to get smooth flowing consistency. Add salt and sugar as per taste. Splutter jeera, mustard seeds and red chili in a tbsp. of oil, and treat the beetroot raita with it. Serve with daily food. It’s like a raita, which is full of iron and calcium. Simple in preparation, healthy, tangy and tasty in taste.
Please try these recipes and do share your comments. We will love to hear from you. The snaps is clicked shared by our contestant Snehalata Jain.