Wednesday, January 22, 2014

Kachil Puzhungiyathu / Pacha Mulaku Chammanthy

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Kachil or Greater Yam is in season now. Kachil puzhungiyathu is boiled yam and is a popular traditional and healthy food which can be cooked without any oil, but sadly not so popular with the younger generation. I like to dig deep into and bring out traditional Kerala food which was very popular until some years ago.
My kids do not favor these traditional ones, but Homey and myself love them and another favorite is kappa puzhungiyathu  I am sure most Keralites love kappa/tapioca and kachil is almost similar to kappa in taste. We like to have hot boiled yam with green chilly chutney otherwise known as "pacha mulaku chammanthy"...these days kanthari mulaku or piri piri chilies are rarely found, so I made with green chilies  though piri piri takes it to another level heat wise and taste wise!

Pacha mulakuchammanthy is so easy to prepare and there is not cooking involved...just pop some shallots or button onions, green chilies, and curry leaves and either crush them with a mortar and pestle or grind coarsely in the chutney bowl of your mixie.....and pour fresh coconut oil along with some salt...mix well...and serve! Have to warn you that it is addictive, but spicy though!

Nothing beats dipping hot boiled yam in green chilly chutney or chammanthy.....especially during winters!

Author: Nisa Homey
Cooking time: 5-10 min.
Serve: 2
Kachil/Greater Yam: 1/2 kg
Salt: 1 tsp or as needed.
Water to boil the yam.

How to make Chammanthy:
This chammanthy can also be had with Kappa Puzhungiyathu or Boiled Tapioca
(There is no cooking involved in this and I am just giving a rough estimate, reduce or increase green chilies  according to your likings)
Green Chilies: 10 to 12
Shallots:: A handful or 1 small onion chopped roughly.
Curry leaves: 1 sprig.
Salt to taste
Fresh coconut oil.: 2 to 3 tbsp.

Lets make the mulaku chammanthy first, Put everything except the coconut oil into the mixie bowl and grind coarsely. Traditionally it is crushed in the "ammikal" or stone grinder. Remove it into a bowl and mix in the fresh coconut oil. Keep this aside...this is our green chilly dip for the yam.

Now lets make the yam/kachil. This is fresh one which I got locally, scrape the skin and slice, wash thoroughly.

Put it in the cooker, add water and salt. Close the cooker and place it over the fire... after 1 whistle simmer for 3 to 4 min...and when the steam subsides, open the cooker and strain the water.

Serve hot with pacha mulaku chammanthy
Tips: Cooking time varies with the kachil you get, for some it might take longer time.

If you like this recipe, you might also like Kerala Lemon Pickle With Spicy Piri Piri Chilly

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