Kadachakka vevichathu & Malabar Aiyala curry

Ingredients : for the kadachakka

1. Breadfruit/Kadachakka - 1 large , peeled and cut into large cubes
2. Grated coconut - 3/4th cup
3. turmeric powder - 1/4 tsp
4. shallots - 2 sliced fine and 1 whole
5. green chilly - 1
6. curry leaves - 1 spring
7. cumin seeds/jeera - 1/4 tsp crushed
8. garlic - 1 clove
9. Oil - 1 tbsp
10. mustard seeds - 1/2 tsp
11. salt - to taste.

Method:
Grind to a coarse paste - coconut, green chilly , 1 whole shallot , garlic,turmeric powder, cumin and keep aside.
Boil the breadfruit with salt, a pinch of turmeric and 1/2 cup of water until the breadfruit is soft and the water is absorbed.
Reduce the flame to low and add in the ground coconut mixture into the cooked breadfruit and mash well with the spoon.
Let the mixture warm for few minutes.
Turn flame off and keep covered.
Heat oil in a pan and splutter the mustard seeds, add in curry leaves and slices shallots.
Fry until golden , turn the flame off.
Pour the tadka over the breadfruit mixture and mix well.
Serve with fish curry or meat curry or as a side dish with rice.

Malabar Aiyala Curry 


Ingredients:

1. Aiyala/Mackeral - 4 cleaned and cut into medium size pieces
2. Grated coconut - 3/4 cup ground into a smooth paste with 1 cup water
3. ginger - 1 tbsp crushed
4. garlic - 1 tbsp crushed
5. shallots - 2 tbsp crushed and 2 slices thin
6. curry leaves - 2 springs
7. coconut oil - 2 tbsp
8. mustard seeds - 1/2 tsp
9. methi seeds - 1/4 tsp
10. chilly powder - 1 tbsp
11. turmeric powder - 1/2 tsp
12. green chillies - 5 slit
13. Kudam puli - 3 pieces soaked in 1 cup water
14. salt - totaste

Method:
Heat a claypot and add in 1 tbsp oil.
add the crushed ginger,garlic and 1 spring curry leaves and saute well.
Add in chilly and turmeric powder and fry for a minute.
Add in the soaked Cocum with water annd mix well.
Add salt to taste and bring the gravy to a boil.
Add in the fish pieces and cook for 10 minutes .
reduce the flame and add in the ground coconut paste.
Mix well and bring to a low simmer and turn the flame off.
Heat the remaining 1 tbsp oil in a frying pan and splutter the mustard and methi seeds.

Add in the remaining 1 spring of curyr leaves and sliced shallots.
Fry until golden.
Turn the flame off.
Pour this over the fish curry and swirl the pot to combine the tadka with the curry .
Cover and leave aside for 30 minutes.
Serve with rice, puttu, appam, kappa vevichathu, Kadachakka vevichathu etc