Ke Chalappodi Recipe | Mathi podi Recipe | Kerala Style Meen Podi Recipe F

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Chalappodi Recipe | Mathi podi Recipe | Kerala Style Meen Podi Recipe

 Chalappodi Recipe | Mathi podi Recipe | Meen Podi Recipe with step by step photos.

Today, we're presenting Chalappodi or mathi podi, a delicious fish preparation from Kerala in south India. It is a dry and moist side dish that is usually served with rice. Although chalappodi is not a well-known recipe, I believe it is one that you should try.

    What is chalappodi?

    Sardines are cooked with flavorful spices in this delicious Kerala dish, chalappodi or mathippodi. Sardine is what the Malayalam term chala or mathi means. Because it is prepared in a somewhat powdered form, the word podi is appended. Powder is called podi. If your kid is not interested in eating sardines, you might give this recipe a try. Fish like sardines, which are very healthy, should be a part of our diet. Here, the fundamental issue that causes sardines to be on our children's "hate list" is fixed; all of the sardine fish's bones will be removed prior to preparation.

    Benefits of sardine in diet

    In Kerala, middle-class residents prefer sardines over any other fish. Sardines are eaten in a variety of ways, including fried, in curries, in patties, etc. Sardines are used in Kerala to prepare a large variety of mouthwatering dishes. I've already shared recipes for Mathi Adukkiyathu and Thakkali Meen Curry RecipeSardines, a little fish with a light grey hue, are high in omega 3 fatty acids, minerals, proteins, and vitamins, all of which help to improve our health when consumed in any form. Omega 3 fatty acids, as you are aware, are beneficial for lowering blood pressure, blood cholesterol, and heart disease. However, deep-fried sardines are best avoided; instead, strive to prepare less oily recipes to maximize the health benefits of this delectable seafood.

    Ingredients in brief

    • Sardines - The fish used to make chalapodi are sardines or mathi. Sardines are represented by the word chala or mathi in the name. To make this recipe, use medium or large fresh sardines.

    • Shallots - The main flavour contributor in this dish are the shallots. Even leaving out the ginger and garlic will not significantly alter the flavour. However, omitting shallots reduces the flavour. This is a traditional Kerala recipe, and traditionally, shallots were used in any recipe that called for onions. If you don't have shallots, you can substitute onion. However, shallots are the best choice for a more flavorful dish.

    • Ginger and garlic- As a flavor enhancer, ginger and garlic are used.

    • Green chilies and chili powder - The dish is spicy because of these two ingredients. While the spices are sautéing, the green chlilli will be added. Only add the chilly powder at the end, right after you turn off the heat.

    • Vinegar - Vinegar is used to achieve a slightly tangy taste. You can substitute tamarind water.

    • Oil - Since this is a old Keralan traditional recipe, coconut oil is a must.

    • Curry leaves - Used for flavor.

    • Salt - To season the dish.

    Some Pro tips for making chalapodi

    • Sardine fish flesh is used to make chalapodi. It will be simpler for you to remove the bones if you use medium- or large-sized sardines; if you use smaller ones, it will be laborious.
    • Similar to other Keralan cuisines, shallots are the tastiest ingredient; however, if you can't find any, you can substitute regular big onions or savola.
    • We use both green chilies and red chilly powder for making chalapodi. Please try to adapt the recipe according to its strength rather than mindlessly following it. You can use Kashmiri chilly powder in place of hot chilly powder if the green chilies are too hot.
    • Chili powder should only be added in the very last step. Otherwise, the chilly powder would burn and leave our food bitter. Just before turning off the flame, you add the chilly powder, give it a nice swirl, and then turn the flame off right away.
    • Finally, chalapodi can be kept for up to a week in an airtight container. Make it as dry as you can if you intend to keep it. To keep the saridne flesh from sticking to the plan, a lot of oil will be needed for this phase. Therefore, I always advise using nonstick pans to prepare the chalapodi.

    There are more delectable Kerala fish recipes to try......

    How to make mathi podi Kerala style

    Chalappodi Recipe | Mathi podi Recipe | Meen Podi Recipe

    Preparation time: 35 minutes | Cooking time: 25 minutes | Total time: 55 minutes

     Kerala Style Sardine Dry Preparation


    • 500 gm sardines
    • 1 cup shallots
    • 1.5 tsp ginger
    • 1.5 tbsp garlic
    • 4 green chilies, crushed
    • 1 to 1.5 tsp hot chili powder (adjust to your tolerance)
    • 0.5 tsp turmeric powder
    • 2 springs of curry leaves
    • 3tbsp coconut oil
    • 1 tsp vinegar
    • Salt as needed 

    Chalappodi preparation with step by step photos

    1. I used 500 gram large-sized sardines to make chalappodi. As we need to store the sardines for a few days, use fresh ones. Using a knife, clean and wash the sardines by removing their scales, fins, heads, tails, and gut. After that, it is rinsed in water and salt. Place the prepared sardines in a clay pot (manchatti). 

    2. Add some salt and the turmeric powder.

    3. For 30 minutes, marinate and set aside.

    4. After the marinating period, add 1/4 cup of water and simmer the sardines under cover until they are tender.

    5. After the sardines have completely cooled, carefully remove their bones with a fork, then remove and reserve their flesh.

    6. Coconut oil is added to a heated nonstick pan. A non-stick pan is utilized to use less oil, as was covered in the section above. If the dish is not closely monitored in a regular pan, the fish pieces may easily stick.

    7. Put fresh curry leaves, one or two dried red chilies, one or two finely chopped green chilies, ginger, and garlic into the hot oil. Cook the spices until they become fragrant over a medium flame.

    8. The peeled and chopped shallots can now be added. Bigger shallots are chopped finely, while smaller ones are simply cut into halves because we don't need large chunks. Use one medium onion that has been finely diced if shallots are not available.

    9. Put the sardine flesh and vinegar once the shallots turn translucent. Mix well.

    10. Keep it simmering until the sardines are crisp and dry. Always stir in between. If using a regular pan, you may need to add more coconut oil.

    11. Turn off the burner and add chili powder right away. Mix well. There is no need to cook the chilly powder any further because the heat from the sardines would be sufficient to get rid of the raw scent.

    12. Wait until the dish has totally cooled. If not using immediately, then keep in a dry, airtight container. For up to a week, it will stay fresh.

    13. Serve with rice, dosa, idli, or whatever you want. Enjoy.

    Happy Cooking

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