Tapioca
Green Chilly
Coconut
Turmeric powder
Salt
Curry leaves
1 kg
2 nos
Half
a pinch
to taste
a sprig
Tempering
Small onions Mustard seeds Curry leaves Coconut oil
2 or 3 nos 1 tsp
a sprig
1 tbsp
Method of preparation
1.Clean tapioca and dice.
2.Wash thoroughly and boil in water.
3.Drain off excess water from cooked tapioca.
4.Add salt, ground coconut, green chilly and turmeric.
5.For tempering, heat, oil and crackle mustard seeds, brown small onion slices and curry leaves
6.Put these over the stirred tapioca and serve hot.
Meen Mulakittathu
Ingredients
Quantity
Seer fish
Red chilly powder
Coriander powder
Ginger
Garlic
Kokum Salt
500 g
40 g
20 g
1 piece
1 clove
15 g to taste
Tempering
Coconut oil Small onions
Mustard seeds Redchilly(w) Fenugreek Curry leaves
2 tbsp
2 or 3 nos
1 tsp
2 nos
a pinch
2 sprigs
Method of preparation
1. Clean the fish and cut into even-sized pieces.
2.Marinate for a while.
3.Slice ginger and garlic.
4.Smear with red chilly powder, coriander powder, salt, kokum and curry leaves.
5.Add water and cook for 5 to 10 minutes.
6.Temper with given ingredients.
Arignar Anna Group of Colleges was launched during the year 2000 for a single purpose "To Produce Excellence". Its Engineering College has been approved by the All India Council for Technical Education (AICTE), New Delhi and affiliated to Anna University - Chennai, University of Madras for Management Studies & Computer Application which are well renowned universities world wide.
