A classic Kerala dish where small fish like sardines are slow-cooked with a generous amount of grated coconut, shallots, and tangy kodampuli. This semi-dry preparation is a perfect accompaniment to rice.
Prep15 min
Cook20 min
Soak15 min
Servings4
Serving size: 1 cup
1052cal
39gprotein
145gcarbs
Ingredients
500 g Sardines (Cleaned and washed. Anchovies (netholi) can also be used.)
1.5 cup Grated Coconut (Freshly grated is highly recommended for best flavor and moisture.)
10 cloves Shallots (Peeled. Also known as Kunjulli.)
5 pcs Green Chillies (Slit lengthwise. Adjust quantity based on your spice preference.)
1 inch Ginger (Roughly chopped.)
5 cloves Garlic (Roughly chopped.)
0.5 tsp Turmeric Powder
3 pieces Kodampuli (Also known as Malabar Tamarind.)
A staple in Kerala, this nutritious red parboiled rice has a unique earthy flavor and firm texture. Perfectly cooked, it's the ideal accompaniment to South Indian curries like sambar and avial.
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Soak the kodampuli pieces in 1/4 cup of warm water for about 15 minutes.
In a grinder or food processor, combine the grated coconut, shallots, green chillies, ginger, garlic, and turmeric powder.
Pulse 3-4 times to get a coarse, crumbly mixture. Be careful not to over-grind it into a fine paste; the texture is key.
2
Combine Ingredients
In a wide, heavy-bottomed pan or a traditional clay pot (manchatti), place the cleaned small fish.
Add the coarse coconut mixture, the soaked kodampuli along with its soaking water, salt, and one sprig of curry leaves.
Gently mix everything with your hands or a spatula, ensuring the fish is evenly coated with the coconut mixture.
3
Cook the Meen Peera
Cover the pan and cook on a low to medium flame for 15-20 minutes.
Instead of stirring with a spoon, gently swirl the pan every 5 minutes to prevent the fish from sticking and breaking apart.
Continue cooking until the fish is cooked through and most of the moisture has evaporated. The final dish should be semi-dry.
4
Garnish and Rest
Once cooked, turn off the heat. Drizzle the virgin coconut oil over the top and scatter the remaining sprig of curry leaves.
Cover the pan and let the dish rest for at least 10-15 minutes. This step is crucial as it allows the flavors to meld and deepen.
5
Serve
Serve the Meen Peera warm as a side dish with steamed rice and other Kerala curries.
4
Serving size: 1 cup
67cal
1gprotein
14gcarbs
1gfat
Ingredients
1.5 cup Matta Rice (Also known as Kerala Red Rice or Rosematta Rice)
4 cup Water (For pressure cooking)
0.5 tsp Salt (Optional, to taste)
Instructions
1
Rinse and Soak the Rice
Place the matta rice in a large bowl. Rinse it under cold running water 4-5 times, rubbing the grains gently between your palms, until the water runs mostly clear.
Add fresh water to the bowl to cover the rice by at least 2 inches. Let it soak for a minimum of 30 minutes, or up to 2 hours for a softer texture.
After soaking, drain the water completely using a colander.
2
Pressure Cook the Rice
Transfer the drained rice to a 3-liter or larger pressure cooker.
Add 4 cups of fresh water and the optional salt. Stir once.
Secure the lid of the pressure cooker and place the weight on the vent. Cook on high heat until you hear the first whistle.
After the first whistle, reduce the heat to low and let it simmer for 10-12 minutes.
Turn off the heat and allow the pressure to release naturally. This can take 15-20 minutes. Do not attempt to quick-release the pressure.
3
Fluff and Serve
Once the pressure has completely subsided, carefully open the cooker lid.
The rice should be perfectly cooked and absorbed all the water. Gently fluff the grains with a fork or a spatula.
Serve hot with your favorite Kerala curries like Sambar, Avial, or Pulissery.
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
