KAPPA CHAKKA KANDHARI - CHEF REGI MATHEW

​We had the absolute pleasure of meeting Chef Regi Mathew and his wife once again yesterday at Kappa Chakka Kandhari, Bangalore. Meeting Chef Regi for the third time made an already special meal even more memorable.

​Kappa Chakka Kandhari remains one of the finest dining spots in Bangalore. Every single dish reflects Chef Regi's meticulous touch—delivering deeply authentic, beautifully curated Kerala cuisine. From the soft Appams paired with fragrant stew to their legendary Cloud Pudding and signature combos, every bite is pure joy.

​With its exceptionally caring staff, welcoming ambiance, and delicious food, it is the ultimate place to bring family and friends for a memorable lunch or dinner.

Jayanthi and Narayan 

BEETROOT THORAN

 Beetroot Thoran

3 fresh beetroots

2 tbsp coconut

1 green chilly

For seasoning

Oil – 2 tsp

Mustard seeds – ½ tbsp

Urad dal – ½ tbsp

Channa dal – ½ tbsp

Curry leaves – 2 strings

Method 

Remove the skin and chop the beetroot into tiny pieces. In a pan add oil, mustard, urad dal, chilly let the mustard splutter. Add the beetroot and cook it till soft in slow fire, if necessary, you can sprinkle little water. In a mixer make a coarse paste of coconut and green chili, When the beetroot is soft and well-cooked add the coconut paste and add curry leaves.

Tips: you can pressure cook the beetroot but it tastes awesome when prepared freshly chopped and cooked.

EDICHAKKAI PODUTHUVAL

 EDICHAKKAI PODUTHUVAL

Ingredients

Medium sized edichakkai – 1

Coconut – 2 tbsp

Green chili – 1 No.

For seasoning

Coconut oil – 2 tbsp

Mustard seed – ½ tbsp

Urad dal – ½ tbsp

Curry leaves – 3- 4 strings

Turmeric powder – ¼ tsp

 Method of PreparationRemove the skin and chop the edichakkai into 2-inch cubes, cook it in little water adding turmeric powder in pressure cooker till soft. Use a  matthu to smash the edichakkai gently. In a pan add coconut oil, mustard seeds, urad dal, and red chili Allow mustard to splutter. Add the edichakkai to the seasoning mixing it now and then for 3 to 4 minutes. Make a coarse paste of coconut and green chili add it to the prepared edichakkai. You can garnish the poduthuval with fresh curry leaves.

                                                                       

Tips: Select a long and firm edichakkai for better taste.

THAKKALI RASAM

 THAKKALI RASAM

Ingredients

Thakkali – 2 medium sized

Tuvar dal – 3 tbsps.

Fresh coriander leaves finely chopped – 1 tsp

 Tamarind – ½ lemon sized ball

Red chilies whole – 2

Rasam powder – 11/2 tsps.

Hing – ¼ tsp

Salt – to taste

 ghee – 2 tbsps.

Mustard seeds – ½ tsp

Method of Preparation

Wash, drain and pressure cook tuvar dal adding turmeric powder in two cups of water until soft. Strain mash dal well. Reserve the strained dal water. Extract tamarind pulp adding sufficient water and strain. Mix tamarind pulp salt and turmeric powder and ripe tomato, simmer for 5-10 minutes let the tomatoes cook well in the tamarind juice, when done remove tomatoes and take off the skin and smash tomatoes with hands. Add it again to the boiling tamarind juice, let it cook for a further 2 minutes, Add mashed dal, dal water, rasam powder, allow rasam to boil and foam on the top. Switch off the stove. Heat ghee in a pan and add mustard seeds, when they crackle add broken red chilies and methi seeds, allow the fresh aroma of methi seeds (or dried methi leaves) to release, pour the tempering over prepared rasam and serve hot.

KURUMILAGU AND JEERAKA RASAM

 KURUMILAGU AND JEERAKA RASAM

Ingredients

Tamarind pulp (make from 1 small lemon size) - 3 spoons

Turmeric powder - ¼ tsp

Salt – to taste

For powder

Peppercorn – 10-15 nos.

Jeera            - 2 tsp

Coriander seeds – 1 tsp

Curry leaves – 2 strings

Red chili – 2 nos

Tempering

Ghee/oil – 1 tsp

Garlic(optional) – 2-3 clove(crushed)

Mustard seeds – ½ tsp

Red chilly whole – 1 broken into half

Hing        - a pinch

Method of preparation

Extract pulp from tamarind pour it in a long pan add sufficient water and turmeric powder allow it to slowly boil. In another pan fry peppercorn, jeera, coriander seeds, curry leaves and red chili in low flame till a delicate smell of pepper comes out. Cool and make a coarse powder and add the powder to the hot tamarind juice and allow it to cook along with the juice. Bring to boil. Heat ghee/oil in a pan for tempering. Add mustard seeds, allow them to crackle, add broken red chilies, hing, crushed garlic and the remaining curry leaves allow the garlic to release aromatic flavor. Pour over the rasam and serve hot.

Tips: Melagu rasam is good when you have a sour throat!!

 

CUCUMBER KICHADI

 CUCUMBER KICHADI 

Ingredients

1 small cucumber, peeled and grated
1 small piece of ginger
2 green chilies
4 tbsps. of grated coconut
2 tsp mustard seeds
2 tsps. of oil
11/2 cups of fresh curd
salt to taste

1 tbsp. chopped coriander leaves.

Method of Preparation
Squeeze out all the juice from the grated cucumber. This juice is nutritious and hence can be added to any other dish with gravy
Add salt to cucumber as per taste.
Grind together 1 tsp mustard seeds, coconut, chilies and ginger with 2 tablespoons of curd.
Add this ground paste to the cucumber. In a pan heat the oil. Add mustard seeds.
When the mustard seeds start spluttering add it to the cucumber.
Put this cucumber mixture in the fridge. Just before serving add the curd to, it and stir well.
Garnish with chopped coriander leaves

 

PUMPKIN PACHADI

 PUMPKIN PACHADI

Ingredients

1/4 kg of yellow pumpkin
1 tomato
2 green chilies
4 tbsps. of grated coconut
1 tsp of tamarind paste
1 tsp mustard seeds
1 tsp of fenugreek seeds
1 dried red chili
2 tsps. of oil
1 tsp turmeric powder
salt to taste
1 tsp powdered Jaggery / sugar(optional)

Method of Preparation
Cut the pumpkin into 1-inch square pieces about 1/2 cms thick. Add the tamarind paste, water, turmeric powder and salt.
Cook on low heat. Grind the coconut with the green chilies. Add this ground paste to the cooked vegetables. In a pan heat the oil.
Add mustard seeds, fenugreek seeds and red chili. When the mustard seeds start spluttering garnish the pachadi with it. Boil well.
If you prefer a slightly sweet taste then you may add sugar or Jaggery.