{"id":4058,"date":"2020-07-08T16:12:06","date_gmt":"2020-07-09T00:12:06","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=4058"},"modified":"2020-07-08T19:47:43","modified_gmt":"2020-07-09T03:47:43","slug":"konchu-puli","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/konchu-puli\/","title":{"rendered":"Konchu Puli"},"content":{"rendered":"

\"Konchu<\/a><\/p>\n\n\n

A very traditional prawn preparation from Kerala village cuisines. In this recipe podi Konchu (small prawns) is prepared in a semi-thin masala gravy enriched with the sour taste of tamarind, tomato or mango (or a mix of all). Konchu puli is one of the tastiest accompaniments for dry tapioca (unakka kappa)<\/p>\n\n\n\n\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

  1. Shrimp (small sized) : 1 Lb<\/li>
  2. Chopped Ginger: 1 T-Sp.<\/li>
  3. Green chilly       : 3<\/li>
  4. Curry leaves<\/li>
  5. salt<\/li>
  6. Fenugreek powder        : A big pinch<\/li>
  7. Water   : 2 cups<\/li>
  8. Tamarind          : 4 pieces<\/li>
  9. Coconut oil        : 1 \u00bd T-Sp.<\/li><\/ol>\n\n\n\n

    For grinding<\/em><\/p>\n\n\n\n

    1. Grated coconut : 1 \u00bc Cup<\/li>
    2. Turmeric powder           : \u00bc T- Sp.<\/li>
    3. Coriander powder          : 1 \u00bd Tbl-Sp.<\/li>
    4. Chilly powder    : 1 \u00bd Tbl- Sp. (Adjust)<\/li>
    5. Garlic Cloves    : 1<\/li><\/ol>\n\n\n\n
      \"\"<\/figure><\/div>\n\n\n\n

      Method<\/strong><\/p>\n\n\n\n

      • Grind all the ingredients mentioned for grinding to a smooth paste.<\/li>
      • In an earthen pot\/ pan add the ground mixture along with chopped ginger, curry leaves, green chilly and tamarind.<\/li><\/ul>\n\n\n\n
        \"\"<\/figure><\/div>\n\n\n\n
        • Add 2 cup of water and enough salt, then mix it.<\/li>
        • Bring this to boil and add the shrimp.<\/li>
        • Wait for it to boil, then reduce the flame and close it with a lid and cook it.<\/li>
        • It will take around 20 -25 minutes to get the fish cooked and gravy to get lightly thick.<\/li>
        • Finally add the fenugreek powder, curry leaves and coconut oil.<\/li>
        • Take the pan out from the stove and rest for another 30 minutes before serving.<\/li><\/ul>\n\n\n\n

          Tips:-<\/p>\n\n\n\n

          1. It\u2019s a semi thick gravy, so adjust the water accordingly.<\/li>
          2. Here I used cooked shrimp, small shrimps are good for this recipe.<\/li>
          3. Can use green mango, Malabar tamarind and\/or normal tamarind for this recipe.<\/li><\/ol>\n\n\n\n

            <\/p>\n","protected":false},"excerpt":{"rendered":"

            A very traditional prawn preparation from Kerala village cuisines. In this recipe podi Konchu (small prawns) is prepared in a semi-thin masala gravy enriched with the sour taste of tamarind, tomato or mango (or a mix of all). Konchu puli is one of the tastiest accompaniments for dry tapioca (unakka […]<\/p>\n","protected":false},"author":1,"featured_media":4370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[42,3,12],"tags":[],"class_list":["post-4058","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","category-kerala-specials","category-side-dish"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=4058"}],"version-history":[{"count":7,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4058\/revisions"}],"predecessor-version":[{"id":4391,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/4058\/revisions\/4391"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/4370"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=4058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=4058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=4058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}