Department of Cultural Affairs, Government of Kerala

Kerala Culture

Netholi Peera Vattichathu


Cleaned anchovy – ½ Kg
Sliced shallots – ½ cup
Malabar Tamarind/Kudampuli – 4nos (cut into 4)
Green chilly slits – ¼ cup
Grated coconut – 1 ½ cup
Curry leaves - as required
Cumin seeds – ½ tsp
Turmeric powder – ½ tsp
Coconut oil – 4 tsp
Fenugreek powder – a pinch
Salt - as required
Sliced ginger – 2 tsp
Sliced garlic – 2 tsp

Method of Preparation:

Grind coarsely coconut, cumin seeds and curry leaves. In a clay pot, add anchovy, ground mixture, green chilies, ginger, garlic, shallots, turmeric powder, required amount of salt and water. Keep it on flame. Now add clean kudampuli slits. Cook on low flame. When the water reduces completely, add fenugreek powder and 2 tsp of coconut oil. Mix by rotating the clay pot. 


Cultural News