Natholi peera
Natholi peera

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, natholi peera. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Natholi peera is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Natholi peera is something that I have loved my entire life. They are fine and they look fantastic.

Netholi peera pattichathu is a traditional dish made in Kerala with tiny fishes, most preferably with netholi. Netholi Peera Vattichathu / Netholi Thoran is a traditional Kerala dish made with small fish named Netholi. Netholi fish is also known as podimeen in some parts of Kerala. So this recipe is also called as podimeen peera pattichathu / vattichathu.

To get started with this recipe, we must prepare a few ingredients. You can have natholi peera using 16 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Natholi peera:
  1. Prepare 400 gm Natholi or anchovies (cut and cleaned)
  2. Get 1/2 Grated coconut- a coconut around 3/4th of a cup
  3. Make ready 4-5 Green chillies (for me these chillies were spicy)
  4. Take 3 nos Fish tamarind or kudam puli -
  5. Get 2 tsp Ginger- chopped
  6. Take 5-6 Garlic- cloves peeled
  7. Make ready 7 -8 nos Small onions or shallots- (peeled)
  8. Make ready 2 sprigs Curry leaves-
  9. Get 1 tsp Turmeric powder -
  10. Make ready 1.5 tsp Crushed red chilli-
  11. Make ready as required Salt
  12. Make ready 1/2 cup Water-
  13. Make ready 1 tbsp Coconut oil -
  14. Take For garnish
  15. Get 2 Green chilli - (slitted)
  16. Take 1 sprig Curry leaves-

Natholi fry is also very tasty and can be prepared very easily. The preparation is very similar to making thoran. Most commonly fish peera is made with netholi, also called kozhuva or chooda or anchovies. Netholi Peera Vattichathu means, 'Anchovies in crushed coconut mixture'.

Steps to make Natholi peera:
  1. Soak the fish tamarind or kudam puli in half cup of water for 20 min
  2. Grind the coconut along with green chillies, shallots, ginger, garlic very coarsely with a little water
  3. Add the ground mixture to the fish. Also add the turmeric powder, crushed red chilli, salt, curry leaves and mix them well.
  4. Take an earthen pot or kadai and place it on a medium flame. Add the mixture and the kudam puli along with the water used for soaking.
  5. When the mixture starts to boil, put it in a very low flame. Cover and cook it for 10 minutes. Try not to forget to stir in between
  6. Remove the lid and cook for 5 minutes. Mostly the water might have evaporated. Stir occasionally.
  7. Switch off the flame and drizzle the coconut oil all over the fish
  8. Garnish the natholi peera with green chillies and curry leaves. Keep it covered for 10 minutes
  9. Mix well before serving. Serve warm

Most commonly fish peera is made with netholi, also called kozhuva or chooda or anchovies. Netholi Peera Vattichathu means, 'Anchovies in crushed coconut mixture'. This recipe is a Kerala Nadan Style recipe. So tasty dish prepared in minutes. Whenever I think about this dish my mouth starts to water that much tasty.

So that’s going to wrap this up with this special food natholi peera recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!