Cut 250 gms chena/yam into small cubes. Grate 1 cup coconut. You can keep both these in the fridge overnight. For fish fry: Cut and clean the fish, marinate in the paste (recipe follows) and leave in the freezer. Now let’s move on the actual meal. Here are the items again and the preparation time required.
- Rice – 7 mins 2. Moru kachiyathu – 7 mins 3. Chena thoran – 10 mins 4. Fish fry – 8 mins Rice We use white rice at home, unlike the normal kuthari which is used commonly is Kerala households. Though inferior to the other variety in nutrition, white rice cooks much easier. Moru KachiyathuPin What I Used: Butter Milk – 2 cups Green Chillies – 3 Ginger – 1/2″ piece Garlic – 4 cloves Turmeric – 1/4 tsp Jeera Powder – 1/2 tsp Curry Leaves – 1 strand How I Made It: Heat oil and crackle some mustard seeds. Make the chillies, ginger and garlic into a coarse paste and fry for 2 minutes in the heated oil. Add curry leaves, turmeric, jeera powder and one red chilly cut into big pieces. Stir for another minute. Then add the butter milk and salt and remove from fire. Please note: heating the butter milk will split it so minimum heat should be used after it is added. The best way is to remove the pan from fire immediately after adding the butter milk. Tip: If the butter milk is a little too sour for your taste, add some vegetable of your liking, like semi-ripe banana, cucumber or semi-ripe papaya. Chena/Yam ThoranPin What I Used: Chena – 250gm Grated coconut – 1 cup Shallots – 6 nos Jeera powder – 1/4 tsp Turmeric powder – one pinch Chilly powder – 1/2 tsp Curry leaves – one strand Salt – to taste How I Made It: Boil the chena till soft in a little water and salt. Grind coconut, jeera powder, 2 shallots and turmeric. Heat oil and add mustard seeds and urad dal. Then add the remaining shallots in small pieces, curry leaves, the ground coconut paste and fry a little. Finally add the boiled chena, mix well and stir till the paste has blended. Fish Fry Recipe is posted already.
