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Netholi meen peera pattichathu recipe | കൊഴുവ പീര പറ്റിച്ചത്

2014-10-26
  • Yield: 250
  • Servings: 3
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m

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Netholi meen peera pattichathu recipe | കൊഴുവ പീര പറ്റിച്ചത് 

Netholi meen peera pattichathu is a tasty and healthy side dish.

Anchovies ( കൊഴുവ  ) are small, shiny, silver fish popular in Kerala. It contains lots of  nutrients and vitamins.

Anchovies have lots of health benefits. It helps to keep a healthy heart, lower the bad cholesterol, improve skin health, strengthening teeth, etc.

Kozhuva can make as fry, gravy, or “peera”. 

Kozhuva meen peera is a tasty dish with rice, chapati, etc.

Try this healthy dish in your kitchen and enjoy!

Netholi peera pattichathu recipe | Anchovy recipe | കൊഴുവ പീര പറ്റിച്ചത് recipe

Netholi peera pattichathu recipe | Anchovy recipe | കൊഴുവ പീര പറ്റിച്ചത് recipe

Ingredients

  • Kozhuva (Natholi or Anchovies) - 250 gm
  • Grated coconut - 1/2 cup
  • Turmeric powder - 1/2 tsp
  • Red chilly powder - 1/4 tsp
  • Green chilly - 4 nos
  • Shallots - 5 nos
  • Fennel seeds or Perumjeerakam -1/2 tsp
  • Mustard seeds or Kaduku - 1/4 tsp
  • Curry leaves - 2 sting
  • Coconut oil - 5 tsp
  • Salt to taste
  • Kudampuli or gambooge - 1 piece
  • Water - 1 cup
  • Ginger or Inchi - 1 small piece (chopped)

Method

Step 1

Clean the Kozhuva and wash it thoroughly.

Step 2

Heat the Earthern pot (meenchatti). Add the cleaned kozhuva, chopped ginger, turmeric powder, salt, red chilly powder, kudampuli, 1 cup of water and mix well. Cover the meenchatti and cook for 5 minutes. After 5 minutes switch of the flame.

Step 3

Crush the grated coconut, shallots, fennel seeds, green chillies together in a blender to make masala.

Step 4

Heat coconut oil in a pan and add mustard seeds. When they spultter add curry leaves and crushed masala. Saute for 3 minutes.

Step 5

Add cooked fish, salt and stir well. Cooke for 5 minutes until the whole water content is dried up and switch of the flame.

Step 6

Kozhuva Peera Pattichathu is ready.

 

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