പുഴുക്കും കൂടെ മത്തി വറുത്തതും | Fish Fry on Banana Leaf + Puzhukku + Mago Pickle | Home Cooking

We have fried sardines over a banana leaf.

We will have puzhukku with it.

Are you serving me in this leaf? Not in this.

This for taking out the sardines.

So we have collected cassava, yam, purple yam and taro roots.

We will move forward with the cooking.

All the pulses are ready.

We are going to cook with all those.

If we fry fish over banana leaf, it will take more time.

It won't be fast.

Because we have time, we can do.

But we will get the flavor of the leaf.

Good morning.

We are always fond of our traditional tastes.

But we don't always get these tastes, especially when we are out of India.

When I was in Africa, I used to long for rice with sardines.

Sometimes, I wished to have cassava with fish curry.

Now we are in Kerala only.

We are going to cook a special dish with all items available in our own home.

It is a typical local dish.

First we will collect yam, cassava, purple yam and taro.

Then we will cook.

So let us start.

Kalpita is helping mummy in the kitchen.

So I came here with my dad.

I am working behind and in front of the camera.

Dad is plucking all tubers.

We got some tubers and vegetables from our yard.

We are planning to cook a puzhukku with these.

Puzhukku is of different types.

Thiruvathira puzhukku has a different preparation.

We are not making that.

We are going to make a puzhukku in mom's style using the vegetables at home.

But this is also a puzhukku.

Vegetables should not be so cooked as to melt, right? We have some pulses with this.

Boiled pulses.

We can add anything according to our choice.

We are doing in our style.

Now we can keep it for cooking, after adding water and turmeric powder.

Salt can be added when this boils.

Now let this be on stove for a while.

Flame should be high till it boils.

It will need around 15 minutes, right? Yes, that much time is needed for cooking, not for boiling.

Once it boils, we can reduce the flame.

It is tastier that way.

When it is cooked, we can add ground coconut mixture.

Add boiled pulses also.

We have two types of pulses.

Some people add horse gram or chickpeas too.

We have only two varieties of pulses.

We have added all tuber varieties available at home.

As we do farming, we have at home.

All these are the dishes you can try at home.

You can plant some of these at home.

Or you can buy from market also.

This is not fast cooking, but if you wish to have traditional dishes, puzhukku is an option.

We can have it with fish curry or fish fry.

As I told you, puzhukku can be made in different ways.

Mummy is saying that in Nedunkunnam church, they make puzhukku with meat.

I haven't tasted it.

I have heard of it.

Mom has not tasted it.

I have not even heard of it.

I am hearing it for the first time.

But if there is something like that, we will surely try it after the corona trouble ends.

If we get their permission, we can see the cooking also.

Now we can move ahead with puzhukku and enjoy it.

It is properly boiled.

Now we can add salt.

We added turmeric powder already.

Now we are adding salt.

Give me the ladle.

You are mixing the salt, right? Can we add pulses now? These are boiled pulses, green gram and red cow peas.

Are you going to mix everything now? Not now.

We have to add the coconut mixture over this.

When the coconut mixture starts steaming, we can mix it well.

Do you know what all are there in this mixture? This has coconut, cumin seeds and green chilies.

I added a little turmeric powder.

Only a little, as it is added in vegetables.

Garlic is also there, right? Yes, it is.

Garlic is not added by all.

We use it.

It depends on your choice.

If you don't like the taste of garlic, you can avoid it.

For making Thiruvathira puzhukku, garlic is not used.

Should we cover it now? Yes, let me add curry leaves.

For let it be so for 5 minutes, till the ground mixture starts steaming.

It has to cook for 5 minutes, till the mixture steams.

Then we can add coconut oil over it.

Add coconut oil and mix well.

See, it is steaming.

Now we can pour coconut oil.

Now we can mix it well and then taste it.

It looks watery now.

But after some time, it will become thick and proper.

If you like the pieces to crush and blend, you can mix well.

If you don't like it, you can leave the pieces as it is, without mixing too much.

Anyways, this is a delicious local dish.

If we have fish curry with this, it would be superb.

We can have it with mango pickle or lemon pickle.

We have decided to have it with sardine fry.

Have you kept curry leaves for decoration? Not just for decoration, it is good for health.

I asked because you already added it.

Yes, I kept this for a better look.

So we are going to fry fish.

We have kept a banana leaf inside the clay pan.

If we fry over the leaf, we will get the flavor of leaf.

We won't need to use too much oil.

When we fry in clay pan, fish might stick to the bottom.

If we use banana leaf, it will be easier to take it out.

If we fry fish over banana leaf, it will take more time.

But it will be tastier like this.

Let us flip it over.

Ready to flip? It is done.

It won't become crispy, right? There is no need for that.

Some people might like it crispy.

This is done now.

We can take it.

We have fried sardines over a banana leaf.

We will have puzhukku with it.

Are you serving me in this? No, this is for taking the fish.

I will give you a leaf.

So we are ready to have puzhukku with fish fry.

Keya is with me.

What is puzhukku? You eat it and see.

I told you to come and see how it is cooked.

But you were busy with cartoons.

Puzhukku is ready.

Kadukumanga (mango pickle).

This is a watery pickle.

This is enough.

This is very hot.

Mom made it.

Keya, do you want hot pickle? No.

Don't you want sardine fry? I will keep it on one side.

It became very hot outside by the time we finished cooking.

It was difficult to sit there in the heat.

Keyara is not interested in coming in front of camera.

All others said they will have it later.

We have to taste this now.

I will give a bit of puzhukku to Keya.

Just puzhukku, without pickle.

It is not very hot.

Did you like it? Have you tasted this before? Shall I give you more? Yes Sardines? I want it with sardines.

I am taking a piece of the fried sardine.

Now I will mix it with puzhukku.

Did you like it? I like sardine.

You love sardines? Can there be a Malayali who doesn't love it? Keya, you take from this side without pickle.

I will take from this side.

It will be hot.

I am going to try it with the hot and sour mango pickle.

Mango pieces also.

Hot and sour taste of pickle mixed with the taste of puzhukku.

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Yes, I will have fish peera.

This is river fish.

Let me take the flesh of sardine.

It is not so deep fried that we can eat the bones too.

As it was fried over leaf.

I am tasting the sardine, and the puzhukku.

Superb.

Puzhukku is made with fibrous tubers like yam.

It is good for health.

It is easily available at home.

So we can do cooking at home and stay happy.

Always be happy, keep smiling.

Be with us.

Keep watching our videos and give your suggestions.

Goodbye for now.

I liked sardine fry more than fish peera.

I liked it most with mango pickle.

It might be good with fish curry.

A mixture of hot and sour tastes.

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