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Kodumpuli itta curry

After moving to the farm, I started learning a lot more recipes from the Kerala cuisine, from my neighbor and friend Lily Chechi.

We love everything , yes every single thing she cooks. Her secret ingredients are her passion for cooking and the love with which she cooks for people.

She inspires me in several different dimensions to say the least.

Here is her signature dish “Kodumpuli itta curry”  or she calls it “Meen illatha Meen curry”

This is her vegetarian version of the famous Kottayam Meen curry and we LOVE it. She taught me the recipe and here I am recording and sharing it with her permission.

Chechi uses tender coconut slices or vazhakkai, I have tried it with both. I have experimented with brinjals. Every thing tastes great!

Kodumpuli itta curry and Mor kootan

What’s needed

Raw plaintains 2 small or 4-5 brinjals or a small cup of tender coconut slices ( from Elaneer or tender coconut)

Chinna vengayam/Small Red Onions : 6-8 chopped
Inji/Ginger  : 2 tbsp  grated or minced
Poondu/Garlic : 15 cloves ( finely minced)

Kudampuli : 3-4 or to taste soaked in 1/2 cup of water

Water : 1 1/2 -2 cup
Coconut Oil : 2-3 tbsp
Mustard seeds : 1/2 tsp
Curry leaves : 2 sprig
Salt to taste
Kashmir Chilly Powder /Paprika : 3 tsp
Turmeric Powder : 1/2 tsp
Red Chilli Powder : 1/2 tsp ( we eat mild, please adjust as per your requirement)
Fenugreek Powder : 1/4 tsp

 How to prepare it

Soak the kudampuli pieces in 1/2 cup warm water for 10 mins.

If  you are using

  • Raw plaintain – make thick long pieces and steam them
  • Eggplants – roast them in oil
  • Tender coconut pieces do not need to be cooked
Make a paste of the all spice powders listed above 11/2 -2 tbsp of water and keep it aside.
Heat a pan preferably in ‘Kalchatti’ Mudpot and pour coconut oil, splutter the mustard seeds and 1 sprig of  curry leaves.
Add the chopped shallots to the oil and saute till it turns translucent, until all water is evaporated.
 Add the grated ginger garlic and saute until the raw smell is gone.
 Reduce the fire to medium flame and add the spice powder paste; saute for a couple of minutes  until the oil starts leave the sides of the pan Take care not to burn it.
 Now add 11/2 cup of  water or as needed, salt and the kudampuli pieces along with the water in which they were soaked.
 Bring it to a boil, adjust the salt and add the vegetables
Let it simmer till the gravy thickens  to your desired consistency
Then sprinkle coconut oil ,the curry leaves to the Fishless fish curry.
Serve with piping hot plain boiled rice or with Mashed tapoica (Kappa puzhukku).
Happy eating
Signing off




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