Monsoon Memoirs and treats

Monsoon memoirs


Image result for monsoon and fishing


Image result for monsoon and fishing



Its monsoon season on the go, whole rainy days, cool weather and lazy moments, start from the first drop of monsoon, we crave for something delicious and yummy to bite which will be hot, spicy and tongue tickling. Hot fish dish and tapioca is nostalgic memory to malayalees. Here are some of the handpicked bites with a twist to enjoy the wonderful rainy days in Kerala. Let more rain to come as our tummy filled with yummies.

Meen karivepila vara (fish skewers with curry leaves)

Fish -250gms

Curry leaves-8 sprigs

Green chilli-5nos



Shallots-5-6 nos


Black pepper powder-1/2tsp

Coconut oil- 3 tbsp

Grated coconut-1/2 cup

Salt-as required


Cut the fish into long slices, wash and drain. Fry the curry leaves in coconut oil and drain. Grind with ginger, garlic, shallots, lemon juice and salt with little oil. Marinate the fish with this masala. Skewer each fillets into a bamboo skewer and roll over grated coconut. Heat little oil in a pan and grill on both sides. Serve hot with red chilli chutney.

Meen pappada churul(fish rolled in papad)

Fish fillet-200 gms

Masala pappad-4 nos

Sliced onion-50gms

Ginger juliennes-1tsp

Garlic sliced-1tsp

Curry leaves-1sprig

Turmeric powder-1/2tsp and 1/2tsp

Chilli powder-1tbsp and 1,2 tsp

Black pepper powder-1/2 tsp

Lemon juice-1tbsp

Salt-to  taste

Chopped coriander-1tbsp

Coconut oil-1tbsp


Wash and drain the fish fillet and cut into 4 slices. Marinate with 1/2tsp turmeric and ½ tsp chilli powder, lemon juice,pepper powder and salt. Pan fry the fish and keep. Heat oil in a pan, add curry leaves, sauté ginger, garlic and onion, add turmeric, chilli powder and salt, sauté well and add chopped coriander and remove from fire. Roast the masala pappad on fire and immediately place a fillet of fish and some onion masala over it and rapidly roll it. Tighten it and cut into 3 pieces. Repeat with rest of pappad and serve hot with little fish gravy or chutney.

Kappa pidi (tapioca croquettes)



Chopped onion-2tbsp

Chopped chilli-1tsp

Red chilli broken-1tsp


Curry leaves-1sprig

Coconut oil-3tbsp

Salt-to taste


Clean the tapioca, slice and wash. Boil it  with turmeric and salt and drain once it cooked well, mash it with spoon and keep aside.. Heat oil, splutter mustard, red chilli, curry leaves. Sauté chopped onion and green chilly, add the mashed tapioca, and mix well. Check salt and remove from fire. Divide into small balls and shape into finger shape like a croquette. Heat oil in a pan and fry it all sides till the outer become crisp and hot. Remove and serve hot with coconut chutney.