Unakka Chemmeen Chammanthi Podi/Dry Shrimp Chutney powder

It takes days for me to compose a post these days. I have almost stopped writing anything in my posts as well, and rather go straight onto recipe. Its just because of lack of time: office, summer activities with kids and in-laws and the normal home chores takes most of my time. I still do a lot of cooking but clicking pictures have come down a lot. I try to hop on to all my blogger buddies post but that also have come down a bit. I still try to saty connected with my blogger friends and visit everyone as much as I can. I feel happy hoping onto fellow bloggers post and I enjoy seeing all the delicious posts. Thanks to all my blogger friends and readers for all the love and support you guys shower on me. Please stay tuned for more wonderful recipes from Cook-Ezee.

Moving onto today's recipe, it is something every Keralite's just love - Unakka Chemmeen Chammanthi/Dry Shrimp Chutney powder. My kids absolutely love them too. Give them rice with yogurt and a teaspoon(more tsps maybe) of this chutney powder, I don't hear any complaints like spicy, yucky, I don't want rice kinda stuff. Me and my hubby relish it equally with Rice/Idli/Dosa. Now let's check out the recipe for the very delicious 'Dry Shrimp Chutney Powder/Unakka Chemmeen Chammanthi Podi'.

Ingredients:-

1. Dry Shrimp ~ 2 Cups(good quality white dry shrimp)
2. Freshly Grated Coconut  ~ 4 Cups
3. Sour Raw Mango ~ 4(use according to the sourness needed, we used sour mango)
4. Curry leaves ~ 5 sprigs (generous amount)
5. Dry Red Chilly ~ 10 nos(adjust according to the spice level, we made it medium spicy)
6. Urad Dal-  2 Cups
7. Coconut Oil - 2 tbsp

How We Made It:-

• Add oil in a pan, roast the shrimp in medium heat till light brown and crispy. Move to a plate.
• Remove any dirt. Remove head and tail part as well. Rinse them two times. Sundry them till crisp for a day or two and set aside.'
• Wash, peel and slice the mangoes. Sundry the mango slices as well till moisture is fully gone and becomes crisp. Set aside. 
• Add coconut in a deep kadai/pan, add curry leaves and stir for a minute or two. Add grated coconut to the same pan roast very well till they turn golden brown and crisp(don't over roast and burn the coconut). Move to a serving plate and set aside.
• Add red chilies to the same pan and roast well till they change to deep red color making sure not to burn. Move to plate and set aside.
• Add Urad Dal to the same pan and dry roast it till golden brown. Set set aside.
• Now next procedure is to grind all the ingredients separately and combine all of them.
• Start with Urad dal, grind the ural dal to coarse powder(not too smooth). Put into a deep vessel. 
• Grind roast coconut-curry leaves mix with needed salt. Add to the ground ural dal. 
• Grind the roasted red chilies and add to the url dal, coconut mix. 
• Now grind the sun-dried raw mango to powder it well. Add to the ground coconut mix. 
• Lastly grind the dried shrimp to powder, add to the coconut mix.
• Use a spatula or spoon and mix everything well till they combine. Let it sit for an hour or two to cool down as any ingredient can be but warm while grinding. 
• Move to an air-tight container and store

Notes:-

1.  Shelve life of the chutney powder depends on how well the powder was prepared. If you roast all the ingredients well enough without any moisture this can be stored outside for more than 3 weeks

2. But if you feel there is even a tiny bit of moisture refrigerate it. It stays fresh for months if refrigerated. 

Raw Papaya Erissery(Kannur Style)-Raw Papaya in ground coconut

Erissery is a traditional Kerala Dish made with Vanpayar(Red Moong Beans) and any of the Vegetables like Mathanga(Pumpkin) or Yam(Chena) or Pachakkaya(Plantain Banana) cooked in ground coconut and finally seasoned with roasted coconut. You can use any of these vegetables or a combination of veggies as well. I have used the very nutritious Kappakka(Raw Papaya) to make this Erissery which is said to be great for diabetic patients as well.

I remember my grandma's backyard with lot of Papaya trees with tremendous amount of papaya on them especially in the monsoon season. The papaya trees are not too strong but fast growing herb and I remember the trees falling off in heavy rain with lot of raw and ripe papayas. When the rain stops my granny and we kids will be picking  up all the papayas and my granny use to sound sad when she talks about the fallen papaya trees. But then with-in a couple of months new papaya trees pops up from the seeds of ripe papaya she drops in her backyard and she will be in all smiles again :) It will be all papaya based curries, thoran(Subzi), side dishes then and she makes this raw papaya erissery as well. She does the seasoning either with chopped shallots/onion or with some generous amount of grated coconut roasted and both tastes great.

Now that I have given the title as Kannur Style I'm sure you guys guessed it right, yes making of erissery mentioned here is totally  different from the typical traditional Kerala Erissery even though few ingredients and process are same and it is still called Erissery in Kannur(Northern Kerala). I remember a friend of mine who is from travancore region scolding me when I said this is our way of making Erissery and I knew very well she couldn't even imagine this to be Erisserry even in her wildest dreams ;) (I still remember her astonished face and I always burst into laugh whenever I remember that). I'm sometimes surprised to see the difference in cooking and flavor of same dishes with in the Kerala cuisine. I will be posting the authentic Kerala Erissery soon but for now here comes the recipe of simple Kannur Style Raw Papaya Erissery.

 Ingredients:-

1. Raw Papaya Chopped into cubes - 3 cups(I used half of a papaya)
2. Toor Dal - 3/4  cup
3. Green Chilies - 3(slit into halves)
4. Turmeric powder - 1 tsp
5. Chilly powder - 1 tsp
6. Salt to taste
7. Curry leaves few
8. Water as needed(3 cups n more)

To Grind:-

1. Grated Coconut - 1 +1/2 cups
2. Jeera/Cumin-  1tsp
3. Turmeric powder - 1/2 tsp
4. Chilly powder - 1/2 tsp(Or 1 or 2 dry red chilly-adjust according to ur spice level and the spice of red chillies you use. This curry has a very moderate spice level)

Seasoning: -

1. Mustard Seeds - 1tsp
2. Curry leaves few 
3. Shallots Chopped - 2(can use 1/2 onion instead)
4. Dry Red Chilies -2 or 3 
5. Coconut oil(Or oil of ur choice) - 1tbsp

Preparation Method:-

• Wash the toor daal and put them in a cooker. Peel off skin of Raw papaya, wash and cut them into small cubes, add it to the dal. 
• Add turmeric, chilly powder, salt, and water just enough to cover the veggies, stir and mix. Cover and pressure cook for three-four whistles. Switch off the stove and let it cool completely. When the pressure is fully off open the cooker.
• Coarse grind the 'to grind' ingredients and add it to the dal-papaya mix and stir well. Mash few papaya while you mix to uplift the flavor of papaya. Add the green chillies now
• Put the cooker on the stove, bring the curry to boil. Simmer the heat to medium and let it boil for five-seven minutes stirring in between. Take off the stove.
• Heat another small frying pan, pour oil, crackle mustard seeds, add chopped onions, curry leaves and dry red chilies and roast till onions turns brown(not dark brown but bit more than golden brown)
• Pour over the prepared curry and serve warm with Rice/Roti.

Notes:-

1. I sometimes replace onion over 1/2 cup of grated coconut and roast well till brown while seasoning(instead of onion/shallots you can use grated coconut) 
2. You can use veggies like Yellow Pumpkin, Raw Plantain, Yam etc or a combination of veggies instead of Raw Papaya.
3. I normally coarse grind coconut but you can grind it bit more but this curry don't need coconut to be ground to fine paste compared to normal Kerala curries.

Sending this to The Kerala Kitchen Event hosted by Roshan @Roshan's Cucina and show me your Hits Event hosted by Sangee Vijay @ Spicy Treats

                    

    

Now Guys there is great Info I would like to share with all my blogger buddies. Pari of Foodelicious is having Two Cook Book Giveaways at her Space on her 300th post. She has got a wonderful blog with quite a lot of wonderful recipes. Each recipes sounds unique and very creative. I was very surprised to see her Smoked Plantain Kebab with cream cheese filling Recipe and I like this recipe the most out of all her wonderful recipes. Now Isn't that a great idea to make Kebab's out of Plantain. So guys check out her space and participate in the giveaway, you may be the winner too :)

Pacha Mangaa Perakku - Raw Mango in Coconut Yogurt Mix (A kind of Raw Mango Pachadi)

There are certain recipes that stay close to our heart for several reasons and this is one among them. This is again my granny's recipe and is quite similar to Pacha Manga Pachadi - Cooked Raw mango in ground coconut and yogurt, but this do not require any cooking other than for the seasoning part. 'Perakku' simply means 'mix' in local Kannur/Tellicherry Malayalam and just as the name says it is a mixture of raw mango and few ingredients.

As I mentioned before when we were kids there were hardly any days when our Meenkaran(fisherman) did not bring fresh fish at our door steps. My grandma knew very well unless we get Meen(fish) curry or Fry it is hard to make us eat even a gulp of rice especially my little sister who was a very picky eater then. There were few simple tricky condiments/side dishes/curries which my grandma use to prepare to make us eat rice such as unakkamean(dry fish) fry or chammanthi(chutney), Puliyum Mulakum - a combination of tamarind with green chilies, shallots n salt, many more quick side dishes and of course her very own 'Perakku'. She prepares different kinds of perakku like onion perakku, onion-tomato perakku, raw mango perakku etc among which this one was our favorite. Try this out for a jiffy side dish for any flavorful or plain rice/Parathas. Enjoy!!!!

Ingredients:-

1. Raw Mango - 1/2 of big mango or 1 if it is small
2. Grated Coconut - 1 cup
3. Mustard seeds - 1 tsp
4. Slight Sour Yogurt(Thick Yogurt) - 1 cup
5. Onion finely chopped - 1/2(optional or shallots 2)
6. Green chilies finely chopped - 4
7. Ginger finely chopped - 1 tsp(optional)
8. Salt to taste
9. Few curry leaves

For seasoning:-

1. Coconut oil - 2 tbsp(or veg/canola oil)
2. Mustard seeds - 1 tsp
3. Dry red chilly - 3
4. Few Curry leaves  

Preparation Method:-

• Wash and peel the skin of raw mango, chop them into fine cubes and put them in a bowl. Add the chopped onion, green chilies, ginger, few curry leaves and salt to the chopped mango and mix it well with your clean hands or toss well to mix everything.
• Make a fine ground paste of coconut and mustard seeds with very less water(use water just to get it ground) and add to raw mango mix.
• With a fork or spoon slightly beat the yogurt just to remove lumps if any and add it to the raw mango mix and stir slowly to mix everything. Check for the salt and adjust accordingly. 
• Heat a small frying pan, pour coconut oil, crackle the mustard, add the curry leaves, dry red chilies stir  for few seconds and take off the stove. Pour them to the prepared Raw mango mix/perakku.
• Serve with Plain Rice or any flavorful Rice or Paratha.

  

Note:-
1. Adding onion is optional, you can opt out that if you are not an admirer of raw onion. I add it sometime, skip sometimes.
2. You can crush the mangoes in a food processor, just be careful not to blend it. It should be small but bite pieces.
3. You can make the same without raw mango, just onion mix/onion-tomato mix/pineapple mix or any fruit/veggie of your choice.

Sending this to The Kerala Kitchen Event hosted by Roshan @ Roshan's Cuccina and DIP IN-The Big Chutney Chow Down Event hosted by Priyas Now Serving and Show me your Hits hosted by Sangee Vijay @ Spicy Treats

Ari Unda/Sweetened Rice Balls

This post comes after a small  break, I think almost after two weeks. Our internet was was fully down almost for two weeks. So I had been off browsing, getting a bit more time to cook and I had been making some of  my favorite typical 'Thalassery dishes' these days. I'm glad that my internet is up and running good and I can share some of those lovely recipes here. So here I'm sharing the 'Ari Unda' a very nice evening snack which kids and adults like to munch alike.

Ari Unda, ufff a lot of memories connected with this snack. Snack that is made with roasted rice, freshly grated coconut and dark brown Jaggery- just three ingredients and your snack is just yummy. This is one of my favorite snack, wait.. wait... my favorite snack?? What about my dear big bro then, the most naughty and loved fellow of our home. My grandma used to store the snacks in our little store room, till she figured out some of them missing by its own. She started moving them to her so thought to be 'more secure' places like kitchen, store room and even in the rice/lentil containers by digging  them inside the rice(Those containers used to be big Aluminium one's called -Chembu) but all were in vain. My bro who runs back home in the middle of his cricket matches/swimming/cycle racing and much more games just picks up some of them and munch it every time he passes that corridor. And Ari Unda was one of his favourite snack, even after being grown up I have seen him having it with the same passion.

Back in Kerala Ari Unda/Rice balls are made by roasting the rice and pounding them in 'Ural' - a wooden piece almost cylindrical in shape with a round opening on top with some depth to hold rice, with 'Ulakka' - a long piece of wood to crush the rice to powder. It is actually a bigger form of Mortar and Pestle which we use in our Kitchen. My grandma, Mom and aunts used to make it together by chit chatting, seeing them doing it is really a wonderful sight even though the process was hard and required lot of manual labor.

Those were childhood memories,now I still see them being prepared in the same way as then when my brother goes abroad and also when I start packing up my baggage to US. Without making Ari Unda before a day of my travel back from India is almost like an in-complete ritual and yea my grandma and mom makes two or three very big Unda/Balls, wrap them in banana leaves and again wrap it in newspaper taking utmost care and love not to break them or get spoiled till I reach here.

So friends those were some beautiful stories from my memories about Ari Unda/Rice balls. I have tried my best to match up with traditionally way of making it and give them the awesome authentic taste of Ari Unda. So lets Enjoyyyyyyy making this awesome snack!!!!

Ingredients:-

• Parboiled Rice/Kerala Matta Rice - 2 Cups(I used parboiled rice)
• Grated Cocomnut - 1 cup
• Grated Jaggery - 3/4 cup

Preparation Method:-

Heat up a frying pan/Kadai/Wok. Dry roast the rice in medium heat till it is crisp and golden brown by taking care not to burn the rice. Set aside to cool. Grind it into a powder(it don't really have to be very fine powder, better of like 'Puttu Podi') and move into a big bowl.

               


Crush the grated coconut in the Mortar little by little with Pestle as much smooth and fine as possible and set aside(you can coarse grind the coconut in the mixer as well, but this gives you better taste)

Melt the jaggery with 2tsp of water and strain off the impurities and set aside(if you are sure the jaggery you get is very clean you do not have to melt the jaggery, normally jaggery is not melted-its just pounded with roasted rice and coconut. You can crush it in the mortar or mixer and add as well)

Now mix well the roasted rice powder and coconut with your hands. Pour the Jaggery syrup on top and mix well. Take a fistful of the mixture and make balls out of it by rolling it under the palm to make the surface as smooth as it can be.

                       

Serve immediately with a cup of hot Tea or warm milk for kids.

Store them in air-tight container up-to two-three days. Since grated coconut is added it will not stay outside for long. You can refrigerate it in an air tight container for a long period of time but it surely taste better when served without being refrigerated as it is very soft and juicy.

Note:- You can add some roasted nuts as well if desired

Sending this to The Kerala Kitchen Event hosted by Khusi @ A girl's Diary

Pachakaaya Tholi Thoran/Plantain skin stir fry

I made this dish just because of the previous posted dish 'Sarkkara Upperi'. After making it the plantain skin was left out. Normally whenever I make curry or side dish with plantain banana I use the skin as well by slighly peeling of the edges of the skin. I didn't feel like to throw off the plantain skin, so I gave it a make-over and it resulted to be a yummy side dish in our dining table. So to those who like plantain skin and to those who do not know of it try out this plantain skin stir fry with whole moong. I'm sure you will enjoy the taste of this crunchy and tasty vegetable stir fry.

Ingredients:-

1. Plantain Skin/Pachakkaya Tholi - From three plantains
2. Whole Moong dal/Cherupayar - 1/2 cup
3. Salt to taste
4. Water - around 1 cup(to cook the moong)
5. Mustard seeds - 1 tsp
6. Dry red chilly - 2
7. Curry leaves a sprig
8. Turmeric powder - 1/2 tsp
9. Chilly powder - 1 tsp(you can add/reduce according to your spice level)
10. Grated coconut - 3/4 cup
11. Cumin(Jeera) - 1 tsp

Preparation Method:-

• Soak the Moong(Cherupayar) for 10 - 15 mins if possible. Wash and cook the moong covered by adding 1 cup of water and salt(a bit more than half cook is good enough, it should not be sticky). Set aside.

• Slightly peel the the outer skin of the plantain skin, finely chop it and soak in water for sometime to remove the stain. Wash well two to three times and remove the stain as much as possible. I got one and half cup of chopped and clean plantain skin.

                                                       

• Coarse grind(Chathkkuka) coconut and jeera and set aside.
• Heat up a frying pan, pour oil and crackle mutard seeds. Add curry leaves, whole red chilly and add chopped plantain skin. Stir well for a minute to mix.
• Add salt, turmeric powder, chilly powder and stir well. Add the cooked whole moong, ground coconut and stir everything well. Check for the salt and spice.
• Cover and cook it on medium heat for another five to seven minutes till plantain do not have raw smell and it turns out to be crispy.
• Switch off the flame and serve warm with Rice or Roti. Enjoy!!!!

Sending this again to Ramyasrecipe's ABC Series B for Banana Event   
                                                       

Also to The Kerala Kitchen Event hosted by Khusi's A Girl's Diary

Unniyappam/Unni Appam (Neyyappam)

Unni Appam is something that my son can never say 'no' to, he sits on Kitchen counter top to see me making them and starts eating from the time its out of the pan. When my Grandma and Aunt used to make it when we were kids I used to gaze at them the same way and I always thought its a tedious job until I started making it by myself. Though I used to cook pretty much before marriage I started making Unni Appam only after marriage especially because I wanted to make them for 'Vishu Kani'. This is yet another recipe from my Grandma which I've been making from couple of years and never went wrong. You can make this as a tea-time snack/ kids snack and for special occasions like Vishu etc

Though I've given the title 'Neyyappam' also, in Kannur(Northern Kerala) 'Neyyappam' is entirely different from 'Unniyappam' that is made of almost same ingredients but little bigger in size and different in shape. I refered them 'Neyyappam' just bcause in many parts of Kerala Unniyappam is also known as Neyyappam as they are made in Neyy -Ghee I guess. So check out for the recipe here, making them at home and Enjoy!!!!!!!

Ingredients:-

1. Rice flour(not the fine/smooth flour, preferably puttu podi) - 2 cups
2. Maida - 1 cup
3. Broken Jaggery pieces ~ 2 cups(Use around 6 to 8 jaggery cubes if you are not having big Jaggery Chunks) 
4. Water ~ ½ Cup
5. Banana - 2(Palayankodan is normally used, I used Yellow Chiquita since I get those here) 
6. Cardamom powder/Elakka Podi- 2tsp
7. Dry Ginger powder/Chukku podi - 2 tsp
8. Sesame seeds - 2 tsp
9. Chopped Coconut Slices ~ 2 tbsp
10. Water as and if needed
11. Oil/Ghee to deep fry

Preparation Method:-

• Melt Jaggery in a pot/pan by adding ½ cup of water. Strain to remove the impurities if any and set aside to let it cool completely.
• Mash or Grind the banana with out adding any water and set aside.
• Roast the sesame seeds and set aside(optional). Ghee roast the coconut pieces and set aside(optional).
• Add Rice flour and Maida into a bowl, pour the melted jaggery to it, stir well with a spoon to mix. 
• Add the ground/mashed banana and stir again. Add the cardamom powder, dry ginger powder, sesame seeds and chopped coconut slices and mix everything very well.
• Here you can decide if you need to add more water. If the batter is very thick add water little by little. The batter should be of almost Idli batter consistency(make sure not to make them runny and thin, its ok if it is a bit thicker but if its too runny appam will not hold up together)
• Set aside the batter for around around 2 hours.
• Heat up the stove with Appam Pan/Vessel, pour ghee/oil just to fill half way of the holes in the pan.
• Pour a spoon full of batter into each holes, let it cook for few minutes till the bottom become light brown color.
• Gently turn each appam  upside down with a spoon or fork(be extra cautious and do it very slow if you are not used to it, wear a hand gloves and keep a safe distance from the pan just to be cautious)

                                            

• Let it cook for few more minutes, check on both sides for the brown color and take them out of the pan with bamboo skewers/puttu stick or with a spoon or a fork.

                                

Fish Curry(Meen Mulakittathu-Malabar style)

I think fish is a kind of staple food for Keralites (I am not sure about all parts of Kerala, but Malabar is known for fish foodies). Back in my home town I remember women and men waiting for the guy who brings fish on his bicycle. Most of them are in a hurry to get the fish and comes in a hurry thinking they are late and the fisherman might have left. You can clearly make out these confusions from their face and the glowy smile comes up on their face when someone says the fisherman had not come yet and they are also waiting for the fish.

I believe my grandma makes the best fish curry ever and again this recipe of mine has evolved out of her cooking. There are lots of recipes for fish but this is a simple one, anyone can make this curry with the basic ingredients found in every kitchen.

Ingredients: -

King fish – 6 to 8 pieces
Shallots thinly sliced – 3 big or 6 small
Green chilly sliced - 4
Tomato chopped  – 1
Ginger finely chopped – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1 tsp
Kashmiri chilly powder – 2 tsp
Turmeric pwdr – 1 tsp + 1/2 tsp
Lemon Juice - 2tsp + 1 tsp
Salt to taste
Tamarind – a lemon size ball(can use 1 tbsp tamarind paste instead, depends on the sourness u need adjust the amount)
Curry leaves few
Coconut oil - 2 to 3 tsp
Water - 1 cup(to soak the tamarind)

Cooking Instructions: -

1. Cut the fish into med size pieces if the fish pieces are big. In an earthen ware(man chatti) put the fish pieces, some salt(rock salt preferably) and 1 tsp lemon juice and mix with the fishes. Wash and clean the fish gently without breaking the fish and set aside.
2. In a bowl add 2 tsp of lemon juice, 2 tsp chilly powder, 1 tsp turmeric powder and salt and make a paste for marinade. Marinate the fish with this paste and keep for an hour(if possible)
3. Soak the tamarind in 1/2 cup water for 10 minutes. Squeeze out the maximum tamarind paste out of it and set the tamarind water aside. Pour 1/2 cup water to the same tamarind and squeeze out the rest of the tamarind water from it and trash the tamarind. 
4. Heat some oil in a pan and crackle mustard seeds, add fenugreek seeds and saute for a minute. Add shallots, ginger, green chillies and some curry leaves and saute till light brown.
5. Add the tomato and saute till it is soft.
6. Add 1/2 tsp turmeric powder and salt and saute until it mix well. Add the squeezed tamarind water and let it cook well for 5 mins till onion and tomatoes are slightly cooked.
7. Add the fish pieces(u can lightly fry this fish with very little oil if desired, frying helps the fish not to break while you cook) and let it again cook for another 5 mins or till the fish is cooked properly.

8. Remove from stove,add some more curry leaves and a tsp coconut oil on top and serve with Rice or Kappa(Cassava) or anything of your choice. 

Tip: - Fish curry tastes better after four to six hours of preparation or on the next day.

Kappa (Cassava or Yuca) Puzhukku

Here again one of my grandma’s recipe. Tapioca (yuca) which is known as Kappa(Kizhanghu) in Kerala is served as an evening snack with Fish curry or Mutton Curry and tea. Wow what an awesome combination. I remember my grandma serving this dish in a banana leaf along with ‘chai’ when we come back from school. Those days can never be back where we don’t have to think anything other than playing, eating and studying; with loads of love and affection of elderly people especially the grand parents. So guys, enjoy this lip smaking delight with Fish Curry and a cup of tea. Enjoy!!!!

Ingredients:-

Tapioca (Yuca) peeled and diced – 2 lbs
Turmeric pwdr – 1 tsp
Shallots chopped – 4 small or 2 big
Green chilly – 4
Curry leaves – few
Grated coconut - 1 cup
Mustard seeds – 1 tsp
Urad daal(uzhunnu parippu) – 1 tsp
Dry red chilly – 3
Salt to taste

Preparation Method:-

1. Cut the yuca roughly, peel off the skin and wash it thoroughly in running water.
2. Pressure cook it by adding enough water(Yuca should be fully immersed in water), salt and turmeric powder for 2 whistles.
3. When the pressure is off, open the cooker and strain the water in a colander. Set aside.
4. Heat up a frying pan, pour some oil, crackle the mustard seed, add dry red chillies and urad dal and stir
5. Add chopped shallots, curry leaves, green chillies and a tsp of salt. Saute for a while till shallots are golden brown.
6. Add the grated coconut and sauté for a while(say 2-3 mins).
7. Add the yuca and stir well to mix everything.

8. Sprinkle few more curry leaves on top and serve hot with fish or lamb curry.