Maravalli Kizangu/Marichini/Kappa

Kappa or marichini is a malayalam word which means maravalli kilangu one of the best partner for kerala fish curry.The master chef of this receipe is my grandma, she serves me this hot with Nethilli karuvadu(Dry fish) roasted, and cannot be replaced by any other non veg receipe.There are lot of ways to cook this, however what i posted here is one of the simplest way to have as a snack at tea time or with hot white white rice and fish curry.

Ingredients:

• Maravalli Kilangu-1 Large
• Turmeric Powder-half Tspn 
• Salt- To Taste

To Grind:

• Shreded Coconut- Halg cup
• Cumin Seeds/Jeeragam-half Tspn
• Garlic-a small piece

To Temper:

• Mustard- half Tspn
• Urud dal-half Tspn
• Curry leaves- a bit
• Dry Red Chillies-2
  

Method:

Presure cooker maravalli kilangu with turmeric powder and salt for 3 whistle, dry the water and keep it aside.

Grind all the items under To Grind, not as a fine paste, just a crush in blender for 3 seconds is fine.

Pour little oil in a pan, add all the items under To temper, let it fry for a minute.

Add the grinded cocount and the tempered items to the baked kilangu and mix well.

Tips:

"You can exclude the tempering step if you dont want oil in that.

Other than with fish curries, it can be served hot with green chilly paste."