Sunday, July 29, 2007

TODDY SHOP SPECIAL: Virtual glimpse into a Toddy Shop & Kappa Puzhukku (Mashed Tapioca) & Meen (Fish) Curry with a Kuttanadan touch !


Warning: Busy browsers and visitors may scroll wayyyy down to read the recipes! :)

In my last post, I shared with you all the unusual and unlikely thing I have done in the name of blogging was to check-out a couple of cookbooks on one of my visits to the library here; for those who are in the habit of collecting cook books, this might not seem strange at all, but in my case, that was quite an extra-ordinary, one time, non –recurring incident. But let me ask you, have you done any “adventurous” things in the name of blogging? I DID ! I sent my brother–in-law, R, on a mission to shoot some pictures of Kerala’s Kallu Shappu/Toddy Shop and while capturing those quintessential white boards with letters painted in black, he got interrogated by a couple of locals thinking that he is a representative from some higher authorities, and on a duty to find out some irregularities in the functioning of that particular Kallu Shappu/Toddy Shop !!!!! Can you imagine my embarrassment in front of my in-laws and relatives, had he been “pampered” (euphemism for beaten-up) by those locals??? I was lucky and so was my BIL :) Here’s some pictures of Toddy Shop, my BIL took for me :)




If anyone is wondering why I am talking about toddy shops and what exactly is toddy, let me clear it up for you; As Scotch Whiskey is to Scotland, Toddy/ Kallu is Kerala’s very own “organic” alcoholic beverage; a sap collected, through an indigenous technique, from incising the flower clusters of a coconut tree and then fermented to produce the liquor. When we used to visit my father’s house for a vacation, I remember the tapper, Gopalakrishnan Chettan, coming on his bi-cycle, wearing only a Thorthu Mundu, a thin cotton towel, and a Chettu Kathi, a rectangular knife/blade, inserted to the belt around his wait……After sharing a light moment with my grandfather who used to sit in the Verandah, our tapper used to head towards the coconut trees assigned particularly for tapping….for us kids, the distinction between a regular coconut tree and the ones assigned for tapping, was mainly from the 10-15 dried half coconut husks tied to the trunk of tree, to form a natural ladder, enabling the tapper to climb the tree effortlessly on a daily basis…….After climbing up to the top part of trunk, he emptied the sap collected in Mann-kudam, a clay pot, to another container made off a dried bottle guard skin, and gingerly hung it on his belt …..Sometimes, we used to see him tapping with an animal bone, in the shape of a mallet, producing a very rhythmic,”tak, tak…tak.. tak..tak…..” sound, preparing the tree to produce sap. And the best part was when my father and uncles approached him to have a taste of the fresh toddy as it was quite sweet and though the tapper was supposed to take the sap directly to the toddy shop, he used to make some extra pocket money by selling it to my uncle, who had to share it with my aunts, not for drinking ofcourse, but to make Kallappam, a pancake made of rice flour fermented with a very small amount of toddy, and it used to taste yummy. The fresh toddy tastes sweet immediately after collecting but once fermented it tastes sour and hence Madhura –Kallu /Sweet toddy is very much sought after and there are some who prefer sour ones as well.

Modernization seems to have influenced the look and the ambiance of today’s Kallu Shappu/Toddy Shops of Kerala. My father and my uncles recollect the pictures of some thatched huts with small rooms furnished with simple wooden tables and benches and Kallu/Toddy was served in small Mann-paathram, a clay pot by Shappu-in-charge who generally has a big tummy……it is a place synonymous with simplicity…..simple rural people enjoying a heady evening with some lip-smacking food and when the intoxication reaches its zenith, people start singing some Naadan-paatukal (country-songs, if translated literally) or some start reciting poetry itself…..an atmosphere of friendship and simplicity……but if I ask CJJ or my brother, or any of my boy friends of my age, they do not talk of such thatched huts anymore….they talk about some brick and mortar shops, situated on some lakeshore where the Have’s and Have-Nots share the ground equally. Take a look at the lakeshore kallu Shappu/toddy Shop, CJJ and my brother visited last time we went home…..also check out the range of the vehicles !


But one thing that my father’s generation and the current generation agree unanimously is the exclusive taste of the food served in Kallu Shappu/Toddy Shop……there are many locals and tourists who visit the toddy shops, just to buy a parcel of the food. The menu ranges from the classic combo, Kappa and Meen curry (mashed tapioca & fish curry), crab curry, kakka erachi (Mussels fry), Karimeen Porichathu (Fried pearl spots) , Boiled Yam etc….When CJJ and my brother visited this lakeshore toddy shop, they brought home some Shappu delicacies like Meen curry (Fish Curry), crab curry and a bottle of toddy, for me to taste…..Those dishes were hot and spicy and at the same time delectable too ; toddy tasted sweet in the beginning and I managed to have ¼ cup or so but when I tasted the same in the evening, after fermentation, the sourness of the drink elicited strange expressions on my face which is not there even in the Navarasas !!! I think, it is more of an acquired taste! Nonetheless, I do recommend all those visiting Kerala to have a taste of the Toddy Shop delicacies and depending on the tolerance of your taste-buds, enjoy the local drink for a local flavour :) The only worst part is that women are not very much entertained in these Toddy Shops as this is predominantly a hangout area for the men and if at all the feminism in you forces you to go inside, be ready to receive stares from many inside! So the best option is to send the guy in your group :)

Here are some pictures from the Lakeshore toddy-shop. Toddy is the white drink in the bottle.


Tired of reading the long story ?? :) Lets go to recipes now …hmmm….I see many taking a deep breath there :P As I already wrote, Kappa Puzhukku, semi-mashed Tapioca/Yucca root seasoned with ground coconut mixture & Meen Curry, Curried Fish are Toddy shop specialties and they are a match made in heaven for sure. I learnt this fish curry recipe, a Kuttanadan preparation, from CJJ’s grandma. I have already blogged two of her very popular and tasty recipes, Pepper Fish Fry and Chicken Roast.


Kappa Puzhukku (Semi-Mashed Tapioca/Yucca root seasoned with ground coconut mixture)

Ingredients:
  • 2 medium size Kappa/Tapioca washed, peeled and chopped into small cubes ( Click here for a pictorial on how to clean Kappa/Tapioca)
  • ½ to ¾ cup grated coconut
  • 4 small green chilies finely chopped
  • 1 small red pearl onion/shallots finely chopped
  • ¼ tsp + ¼ tsp tsp turmeric
  • Salt to taste
  • 1 tbsp Oil, preferably coconut oil
  • ½ tsp mustard seeds
  • 3-4 dry red chilies
  • 1 sprig curry leaves
Directions:
  • Wash the cubed pieces thoroughly in cold water; fill a large saucepan with water enough to cover the Kappa/Tapioca and bring to a boil. When it boils, drain the water and fill the pan again with cold water (just enough to get cooked) and add salt and turmeric and cook until the kappa/tapioca is soft, when pierced with a fork/knife.
  • Meanwhile, prepare the ground coconut mixture. Crush and blend the grated coconut well with finely chopped small onion, green chilies, turmeric powder and a tinge of salt (do not add more salt here as you have already added while boiling the root veggie), using your hands OR a mortar-pestle set OR put all the ingredients in a small food processor and pulse 1-2 times.
  • When the Kappa/Tapioca is soft and water is evaporated well, add the grated coconut mixture to this and combine thoroughly, breaking the Kappa/Tapioca cubes with a wooden spatula, to get a semi-mashed Kappa/Yucca and cook for not more than 2 minutes. Do a taste-test here and adjust the salt. In another pan, heat oil and when steaming hot, splutter mustard seeds, dry chilies and curry leaves and pour everything to the semi-mashed Kappa/Yucca and stir well to combine. Serve with Fish curry. (Recipe Follows)


A picture of Kudam Puli / Gamboge


Fish Curry with a Kuttanadan Touch

Ingredients:
  • 5-7 slices of cleaned fish (Seer fish, King Fish, Spanish Mackerel, Tilapia)
  • 6-7 small red pearl onions/shallots, thinly sliced
  • 4 small green chilies slit opened lengthwise
  • 4 whole, medium size, garlic cloves
  • 1 small piece of ginger (approx.1 tbsp ), julienned
  • 2 -3 sprig curry leaves
  • ½ tsp fenugreek/uluva powdered
  • 2-3 small pieces of Kudam-puli (Gamboge)
  • 2 ½ tsp red chilly powder * (Adjust according to your tolerance level)
  • ¼ tsp turmeric powder
  • 2tbsp Oil, preferably coconut oil
  • Salt to taste
  • 1 + ¼ cup water
Directions:
  • Before starting the preparation and chopping the onions and chilies, soak the Kudam-Puli/Gamboge in ¼ cup water, especially if it’s a store-bought one. The home made ones are generally soft and moist and can add directly to the curry after washing in some cold water. Make 1-2 slits on the fish to absorb the flavours. You will not see that in my picture as I forgot to make slits on mine :D
  • Heat oil, preferably in a ‘curry-chatti’, an earthenware from Kerala or a cooking pan; when the oil is medium hot, throw in curry leaves, snipped off of its stem, and smear the entire ‘curry chatti’ with oil and curry leaves, so as to coat the cooking ware fully with the combined flavour and aroma of the oil and curry leaves; DO NOT skip this step. Next, add the thinly sliced small onions, ginger, green chilies and whole garlic (Do not chop garlic; make 1-2 small slits on ‘em to absorb the flavours) sauté until transparent, in low flame. Add turmeric powder and red chilly powder and combine well and let it cook for 1-2 minutes or until the raw smell goes, in low flame itself. At this stage add powdered fenugreek and coat well with the other ingredients and then pour soaked kudam-puli, along with its water plus one more cup, or just enough to cover all the fish pieces and add salt and bring to boil, in medium heat. When it is boiling check the sourness and adjust by adding/removing one or two pieces of Kudam-puli/Gamboge.
  • Place fish pieces to this and cover with a lid and allow it to cook in medium heat; open the lid once in a while and let the steam out and swirl the cooking vessel; avoid stirring as you may end up breaking the fish pieces. Once the fish is cooked, lower the flame and cook for another 5 mts without the lid, until the gravy thickens a bit. Just 1-2 minutes before turning off the stove, take some oil in your palm and crush some curry leaves with oil and add it to the Fish curry, which accentuates the aroma, flavour and ‘the look’ of the dish. Turn off the stove and let it cool.
  • You may serve this dish after 30-40 mts, nevertheless, for best results, keep the cookware covered in the room temperature atleast for 4-5 hours, for all the flavours to set in and penetrate into the fish.
Note: In many of the households in central Kerala, this type of fish curry is prepared the previous night and kept overnight at room temperature, allowing it to set in all the flavours and spices, to serve for lunch. Fish curry prepared in ‘curry-chatti’ has an incomparable taste that the stainless steel or non-stick pan cannot achieve. Please do not substitute small onions with big onion as it definitely alters the taste and a generous use of curry leaves is suggested for a fresh and wonderful aroma. Also the taste will not be the same if kudam-puli/Gamboge is replaced with the tamarind used in Sambar and Rasam. Do not throw away the whole garlic in the curry as they turn succulent and taste awesome with all the flavours soaked in. Beginners (to this particular dish) need to be cautious with the use of fenugreek powder and Kudam-puli /Gamboge, until one gets a hang of the right proportion. *The Red colour: The red chilly powder I get from the Indian store is hot and at the same time, gives a fiery red colour too. But not all the brands produce the same colour; in which case, you may also add a bit of Kashmiri Chilly powder/ Paprika/ Piriyan Mulaku Powder. I am not in a position to note the exact amount to be used, as I do not use them at all.

I have already blogged Fish Curry-Central Kerala Style, which is prepared in Coconut milk. For different style of Tapioca/Kappa preparation, click on Kappa Biryani- A Thattukada Specialty.

Also known as Meen Mulakittathu, Meen Vattichathu, Red Fish curry, this fish curry is made without coconut milk and it’s actually poetry in red chilly powder and Kudam-Puli/Gamboge infused with the intense and unique flavour of coconut oil and the wonderful aroma of curry leaves. This goes to Jihva for Ingredients (JFI) at Saffron Trail.

THANKS for reading such a long post :)

Luv
Shn

No part of the content ( articles, photographs, recipes) of this blog may be reproduced without my written permission.Copyright © 2007-2010 Kitchenmishmash.blogspot.com. All rights reserved.

55 comments:

Anh said...

Mishmash, I like your description about the Toddy Shop. I wonder what the reaction will be like if a Chinese looking going around and taking pics? :D :D

And the dishes look marvelous! I am a big big big fan of tapioca, and the fish curry is excellent, too!

Have I told you that I intend to visit you for an Indian cooking course? :P

Sig said...

I'm speechless Shn... Drooooooooooooooooollllllllllling all over my keyboard.... and now going back to ogle the pics....

Roopa said...

wonderfull writup shn! lovely post :) the kappa i need to try that just loved reading the post.

Padma said...

Shn, I was made aware of such toddy shops by my dear fren 'N', she always use to talk about the taste and about the food you get in toddy shops in Kerala and thanks to your pictures which supported my imaginatory toddy shop, we also call toddy as kallu in telugu and tadi in marathi. hey that fish curry is mouth watering...

Is that picture of Kokam? I love Kokam very much..I used to steal and eat that in "chota ka time" and lastly the link for cleaning the tapioca is not working,fyi :)

Sandeepa(Bong Mom's CookBook/DesiMomzClub) said...

Ok, I am drunk :) That was a very unique thing to do....gave a good glimpse of Kerala special.
I loved the fact these shops serve such good food too. The fish curry is totally yumm...I love the colour.

musical said...

Such an informative post, Shn! The kappa puzhukku looks sooooooooooooooo good! i have to make this now. wow dear, thanks a ton for this!

Anonymous said...

Thanks a lot Shn!! I was looking for the kappa recipe..

Anonymous said...

Btw, I don't know how to get kudampuli.. I am in Bangalore. I tried a few shops.. doesnt look like I can get it from here :'(..

Jyothsna said...

I was waiting for your post all of yesterday!! Hmmm, toddy shops are modern now? I still remember those thatched huts with the signboard outside....it gave a uniqueness to them...Am not a big fan of kappa, had it only once in my life I think. But the fish curry....oh I'm hungry!! I still have to attempt your meen pollichathu...

Jyothsna said...

BTW, you've just beaten Sig for having the longest post title :D

mathew said...

This is pure torture!!!
You have no idea how much my stomach is grumbling now..

And I even get the smell of kappa...And for lunch we have some bland mashed potato and fish which seems still alive... :-(

Anyone out here aware of a kallu shappu somewhere in europe!! ;-P

indosungod said...

Shn, the fish curry looks so mouthwatering. Oh did not know the toddy shops have good food also. The Kappa looks super too.

Mallugirl said...

ur poor b-i-l..all in the name of blogging!!:)nice collection of photos.. can't belive u have tasted the toddy!
what fish did u use here?

Asha said...

shn,you got your BIL beaten up for your pics!!LOL!! Oops! Sorry to see the the humor in it!
Love the pics!Brought back memories.
Just outside my grandfather's coffee plantation,there was a Toddy shop with best Meenu curries and vadas run by Kuttis(Keralites),as we called them. Although we were not allowed to go anywhere near it,my uncles would buy vadas etc for us and sometimes we would go and eat Fish curries with grown up with us!
We call it Kallu or Sendi too.Some Coorgis make few dishes with Kallu as well.
My other Mysore grandfather has a Coconut farm and he let others get the sap for Kallu for a fee from the trees but he is very pucca Lingayat,never touched Kallu and wouldn't let a Kallu shop in the village at all! He was a Patel or Gowda,so he had that power! :D
As alway loved reading your post,it is much more than a foodie blog! Love it!:))
Meen curry and Tapioca looks delicious.Phew! I am smiling reading your post this morning.Thanks:)

cinderelly said...

it was a long post, but thoroughly interesting! (i thought you were going to say that the b-i-l was taken and interrogated by 'homeland security' for shooting the photos!)

bee said...

hehe!! my mom has been to the kallu shaapu, and when they stared at her, they got the icy glare of death.

sra said...

Shn, where is this toddy shop? If I ever visit Kerala again, I will visit this place - I visited three years ago but didn't know about this. The Kappa pix are beautiful!

A Little Light said...

Lovely post!!where is the kallu recipe? ;)

Mandira said...

great pictures and great info on the toddy shops... ;) drooling over the fish curry Shn, it looks amazing. BTW, the cucumber basket for the yogurt is pretty fantastic too!

Prajusha said...

Mishmash,
Kappa puzhukku is superb.meen mulakittathu is my favourite.the curry looks mouthwatering and i liked the red colour.

Susan said...

Shn, you are quite a gifted raconteur. I don't mind long posts at all if they take me places and have something to say. Your dishes are so vividly colorful. Gamboge is highly prized as an artist's pigment. Is this the same gamboge?

Sharmi said...

Dear Shn, I really enjoyed reading this post a lot. I loved the pics and the kappa puzhukku. I had made it once and truly enjoyed it. didn't add coconut. but next time when i buy will want to make it your way.

wanderlust said...

made me absolutely nostalgic and homesick - madhura kallu and kappa meen curry - "vaayil oru kappal odikkam".

rv said...

Hi Shaheen, kappa and meen curry looks ravishing :)

Pravs said...

Reading this post was like having visited the toddy shop and then seeing the kappa puzhukku and meen curry i am droolling. which is the fish you used to prepare the curry ?

Mishmash ! said...

RV, Thanks ! MY NAME IS NOT SHAHEEN !!

Linda said...

Thank you Shn, for this very enjoyable story! Loved the virtual tour :)

Nandita said...

Hehe Shn, laughing at how Shn got expanded to Shaheen, the fact that you both blog mainly Kerala recipes must have added to the confusion LOL!
I love long stories and am surely coming back after my round up duties to read about the toddy shop, something that surely interests me!
Thanks for the spicy entry!

Kajal said...

Love your picture it is perfect with nice writ up.

Really curry looks lip smacking with ideal red color.:)

Sia said...

fantastic post shn... u certainly did send ur BIL on mission-toddy shop ;) i remember workers in our estate climbing super tall palm(toddy) tree like monkeys. u have captured the true color in single post:) loved reading it:)

Coffee said...

I cam here to days back.... saw ur warning and went away! ;) :P but remembered to come back :D

Wonderful post Shn!! till now I had only heard about some alcoholic drink called toddy... never had a hint that its nothing but fermented coconut water!! Beautiful post!! And the tapioca looks awesome!! :)

Bharathy said...

What a coincidence....I am with the last minute editing with the same sort of fish curry with sardines...he he ofcourse in manchatti...Shn..it will be out soon...pictured kudampuli as well..my curry is known as mulaku aracha Mathi...minus coconuts and terriffic with Kappa puzhukku :)...

sunita said...

The fish curry looks awesome...and don't worry...didn't mind the long post at all :)...very interesting and amusing, I must say.

Bharathy said...

...phew the curry is posted...and I am waiting for you..:)...

Cynthia said...

No hon, I was not tired of reading the stories, in fact, I wanted to read more :) I love visiting your blog.

I've had the scottish toddies before - they work well when one has a cold (lol)

Will write you soon. Lots of hugs.

Mishmash ! said...

Anh, the locals will be quite supportive and loving if they see a chinese or any foreign personnel clicking such pictures coz they re quite aware of the presence of tourism these days....my BIL's case does not come under that category, that was the problem :) You re always welcome at my place....:)

Sig, you should not be with your mom making all those delicacies :)

Roopa, Thank you so much :)

Padma, it 's not Kokum...in my vey little knowledge kokum and kudam puli are different...atleast they look different! Thanks for point out that about the link..Infact I forgot to link that :P

Sandeepa, Thank you dear...so you know what all things to do in your next trip to Kerala , right ?:)

Musical, for someone who thinks rolling parantha is a quick fix, this is a child play for u :D

Anonymous, catch hold of your mallu colleagues and friends....:)

Jyothsna, you dont like kappa?? !!! title...hahha...I had to do justice to my lost post :)))

Mathew, hahha...I did think of you while posting this :P I am so sorry to do this and I can only wish that you get to enjoy all this soon :) Good luck finding a kallu shappu in europe :P


Indosungod, yes, dont miss that food if you make a trip to Kerala :)

Mallugirl, I used spanish mackerel .....:)

Asha,luckily he did not get beaten up...he was just interrogated :P And thanks so much for this encouragement and appreciation. i am glad that I could brush up your memories that morning and take you to your grandfather's days :) wonder what the Coorgi's make with kallu! I am all curious now :)

Cinderelly, hahha....that was a good one :))) the difference is here it was "home-land" security, meaning locals :)))

Bee, oh...tell me about it...one of those breave women right :)

Sra, as my father says, every 5kms you can spot one of these boards..:) I dont know if thats an exaggeration but the best way to find out is checking with some locals....the first two pics are from TVM....and the lakeshore one is at central kerala...u can find such lakeshore ones from kollam, alleppey, cochin et al...havent travelled much to northern kerala, so not sure ..hope you get lucky next time...:)

A little light, ehh...hmm... :)

Mandira, hey welcome back dear.....and thanks for thinking of my blog :)

Prajusha, thank you...thank you...:)

Susan,thank you so much...it's really satisying to know that you enjoyed reading about my corner of the world...Well about Gamboge, you did make me search the web...infact I was quite surprised to know that it is used as an artisits pigment,but yes it is ...thats what the links below suggest, but there is also one group who believes that there is no proof about that chemical content part...not sure....check these links
http://www.britannica.com/eb/article-9035961/gamboge
http://www.oldandsold.com/articles20/painting-methods-12.shtml
http://www.handprint.com/HP/WCL/pigmt1c.html
http://asiafood.org/glossary_1.cfm?alpha=G&wordid=2651&startno=1&endno=25
http://www.kalyx.com/store/images/GarciniaCambogia3.jpg

Sharmi, yes, without coconut too this can be prepared..that goes well with some chutney...try this one and let me know if u like it :)

Wanderlust, ayyo...kappal odikkanda....engottu porunno ? :) A warm welcome to Mishmash!

Pravs, thanks dear....such comments makes me feel so good :) I used spanish mackerel for this one..

Linda, thank you for patiently reading the whole stuff :)

Nandita, you re welcome anytime here:) Waiting to see your round-up :)

kajal, thanks dear :)

Sia, though they climb the tree so effortlessly, there is lots of danger involved too...I really empathise with their families!

Coffee, oh...thats so sweet of you to do that and thanks a lot for reading the full post :) I was a bit conscious about the length of the post and then thought, whoever wants to read,can read, and let others go straight to the recipe :) Hey, it is not fermented coconut water, it's actually the sap from the coconut tree. Thanks a ton for the generous comments :)

Bharathy, oh...mathi....thought itself is mouthwatering...i got it only once here...will check out your post!

Sunita, thanks dear :)

Cynthia, you want more ?? :)))) yes...the medicinal use of whiskey and brandy is there in our homes too...some drink it with a touch of pepper...some add pepper and a aw egg too...:)))) Thanks dear...hope you had a great vacation...i am waiting to see those pics :)

Shn

swapna said...

Ur recipes are awesome. I am not a great cook but since I have started cooking based on your recipes, my husband has been raving about my culinary abilities. I like your style of writing...by the time i am done reading your blog i am drooling.

Mocha said...

Shn
I liked this post. I have to tell you that kallu shaap Kappa and meen is excellent. When I was in my tenth we had gone to thirumullavaram(kollam) for one day picnic with 3 other classes. Since my sister was there she arranged tea for my classmates. The teacher in charge of the trip misunderstood it as tenth std had lunch arranged somewhere else and went ahead and cancelled our lunch. I was almost in tears as I felt it had happened because my miscommunication. But our class teachers were quick to think on their and they decided the whole 10th would eat lunch in kallu shaap nearby. We had water served in bottle which had toddy taste. We ate Kappa & meen. That was wonderful experience. I wonder Nanditha & other vegeterians ate. I have to ask her.

teijus said...

Amazing!! I love you....
Now I have to get my girlfriend to cook this for me :). GOD bless you.

Roopa said...

hi Shn, I am seeing your comment now:) I am very sorry about addressing you as Shaheen:( I might have got confused with another blogger. Sorry again!

Mishmash ! said...

hey roopa...its ok....pls dont feels bad.....i understand the confusion :)

Dennis said...

Mishmash,I would be coming to Kerala by next week.
I would love to visit this place do you think it is safe for ladies to try some food and how the Kerala drink tastes.
Could you also forward the address of this place.
Thank you in advance for all your help.
Cheers
Dennis

Mishmash ! said...

Dennis,

I dont have the address of the place at this moment....it is at a place called Nettoor, between Alappuzha and Cochin. Even if you cannot locate this particular one, You wont miss out a toddy shop in Kerala as there are many in all towns....I dont know where you re heading to....just check with your hotel front desk staff or any local ppl you know for the ones at the local area.....

most of these toody shops are generally a men's world and especially if you re going to a quintessential one in a village, then women might receive some stares :)If you re worried about such things, you can always park your vehicle and get a carry-out of the food and have a bottle (any mineral water bottles) ready with you to buy the drink as sometimes they may not have ready-to-take-out bottles with them.....see these are small places run by simple people most of the time........ but safety part is like any other food and drink in any corners of the world...you can expect the spiciest and tastiest food here...liking for drink is a personal choice...

If i can find an address , I will leave it here.pls check this space again.Enjoy your trip to Kerala! Is this your first one?

Dennis said...

Mishmash,
Take away is a good Idea.
I am going to Goa-Cochin-Munnar-Trivandrum.
I have been to Kerala earlier but never to look around, this is my first time I am going for a holiday.

If you could recommend any home stay that is not too expensive and serve good food in any of the places on my itinerary would be great.
Cheers :)

Anonymous said...

Hey Shn, saw your kappa meen curry pic on some app on facebook. Was wondering if the took your permission for it?

Nisha said...

Hi Shn,
I tried your kappa and meen curry. It was great and I loved it. Thank you for posting.

Juny said...

love your recipes. hardly get to see authentic kerala recipes....I have tried a lot of the recipes and it was excellent...

Cooking Blog Indexer said...

Shn, nice write up...love your blog..between I tried the kappa puzhukku and loved it..I have put a photo in my blog...

Anonymous said...

This recipe has been copied and reproduced in pachakam.com with minor changes.
http://pachakam.com/recipe.asp?id=5743&RecipeName=Kappa Meen Curry Recipe

Anonymous said...

Hi Shn, I am a new fan of your site. It is awesome. I tried the kappa recipe from your site and it was really yummy. My husband is from Alappuzha and he is happy that I am finally trying recipies from his place. This site has helped me improve my cooking a lot.Keep it going....Thank you

Anonymous said...

hello madam

thanks for the recipe.

Rakesh.R said...

Really miss it. AA photo kanumbo...........

Binitha said...

The Curry was superrbbbbb... Thanks a bunch.

Anonymous said...

I have been trying to get a hold of "kudampuli" aka Gamboge, but to no avail.

Thanks for sharing!

Shilpa Shirur said...

I made your kappa curry today turned out great..thanks ;)