Mappas is a gently spiced curry with coconut milk. It is a comforting and satisfying dish which can be relished with appam, chapathi or rice. It is a Kerala style curry which can also be prepared with chicken, fish or meat.
Ingredients
1. Soaked soya chunks – 2 cups
2. Potato cubed – 1 big
3. Carrots cubed – 2
4. Shallots – 10
5. Green chilli – 5-6
6. Ginger crushed – 1½ tsp
7. Garlic crushed – 1½ tsp
8. Garam masala powder –1½ tsp
9. Turmeric powder – 1 tsp
10. Pepper crushed – 1½ tsp
11. Lemon juice – 1 tsp
12. Salt
13. Coconut oil – 2 Tbsp
14. Onion sliced – 1big
15. Curry leaves
16. Tomato chopped – 2
17. Coriander powder – 1 Tbsp
18. Fennel seed powder – ½ tsp
19. Coconut milk thin – 2 cups
20. Coconut milk thick – 1 cup
21. Hot water – 1 cup
For seasoning
1. Ghee or coconut oil – 2 tsp
2. Mustard seeds – ½ tsp
3. Dry red chilli – 3
4. Curry leaves
Preparation
1. Cook potato and carrot with ½ tsp crushed pepper, ½ tsp turmeric powder, ½ tsp garam masala, ½ tsp garlic crushed, ½ tsp ginger crushed, shallots, green chillies slitted, lemon juice and salt. Keep aside.
2. Heat oil; add onion sliced and sauté for 2 minutes. Add 1 tsp of ginger garlic crushed and curry leaves. Sauté well till onion starts changing colour.
3. Add ½ tsp turmeric, 1 Tbsp coriander powder, 1 tsp pepper crushed, and 1 tsp garam masala. Sauté for 2-3 minutes on low flame.
4. Add chopped tomato and sauté till it is soft.
5. Add the cooked vegetables and soaked soya chunks. Mix well.
6. Add thin coconut milk and cook covered for 10 minutes on medium flame or till it thickens.
7. Add curry leaves, salt and hot water. Mix well. Add ½ tsp fennel seed powder.
8. Add thick coconut milk. Before it starts boiling remove from fire.
9. Heat ghee or oil in a pan and crackle the mustard seeds. Add dry chillies and curry leaves. Fry and add to the curry. Serve hot.
Tips
1. If more gravy is desired then add more hot water.
2. Mappas can also be made with potatoes or ladies finger.
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