It’s 2 pm within the afternoon, and I’ve simply entered one of many busiest eating areas close to Kochi. The luxurious automobiles lined up within the parking may recommend a tremendous eating expertise. But there is no host or white glove service; there’s not even an digital billing counter. I spot a cashier with a billing desk. This just isn’t a desk that helps a pc however one the place he retains doodling entries with a bit of chalk. Once he runs out of house; it is time for a clear slate. He wipes all of it clear and begins once more. This is Mullapanthal, an old-school Toddy store; as soon as an all-male protect, toddy retailers are the brand new hub for Instagrammers and households alike.
Also Read: 10 Local Dishes in Kerala That You Must Try

Toddy retailers like Mullapanthal are usually not simply attracting hordes of diners for his or her old-school enchantment but in addition for his or her distinctive culinary providing. I used to be right here to attempt the Duck Mappas, a quintessential signature dish from Central Kerala. This is a dish you are more likely to discover at toddy retailers round Kochi, Alappuzha and Kottayam. I haven’t got to drive again to Kerala every time I need to attempt an genuine model although. I often head again to Kappa Chakka Kandhari (KCK),  in Bengaluru or Chennai the place they recreate the unique. Chef Regi Mathew is obsessed with Kerala cuisine and fairly a number of dishes on the KCK menu are from this area of Kerala.

Farm-to-fork is likely to be one of many massive eating developments that emerged over the previous decade or so. Toddy retailers in Kerala have all the time labored on this precept. All elements are sourced regionally. Printed menus are virtually unprecedented. The cooks work no matter they will discover on the native market on any given day. The Kuttanad area in Kerala is well-known for its geese, one motive why this dish is given at many toddy retailers on this area. The Duck Mappas is served in lots of Christian properties within the area throughout Easter and Christmas. There’s one idea that the dish might need taken its title from the Portuguese phrase for Pappas (potatoes), some recipes characteristic potato together with duck. The Duck Mappas is a tremendous instance of sluggish cooking and is simmered in a scrumptious coriander and coconut milk gravy. It’s paired with a vattayappam at KCK nevertheless it additionally tastes equally good with appam. You can attempt Chef Regi’s recipe at house.
Also Read: Kerala Egg Roast, Kerala Fish Fry And More: 7 Lip-Smacking Non-Vegetarian Kerala Recipes

Duck Mappas is a gem from Kerala delicacies.
Photo Credit: Ashwin Rajagopalan

How To Make Duck Mappas I Duck Mappas Recipe

Recipe courtesy – Chef Regi Mathew, Culinary director & co-owner Kappa Chakka Kandhari

Ingredients:   

Duck (Curry reduce): 800gms

Coconut oil: 50ml

Ginger (Julienne): 30gms

Garlic (Chopped): 30gms

Green chilly (Slit): 30gms

Curry leaves: 05gms

Onion (Sliced): 150gms

Turmeric powder: 02gms

Coriander powder: 20gms

Garam masala powder: 02gms

Black pepper powder: 04gms

Coconut milk 1: 250ml

Coconut milk 2: 01ltr

For the Tempering:        

Coconut oil: 30ml

Shallots (sliced): 40gms

Curry leaves: 02gms

Method:

• First warmth the oil. Add ginger, garlic and inexperienced chilli. Saute.
• Add the onion and curry leaves. Keep stirring until the onion turns translucent
• Add the turmeric powder, coriander powder, garam masala powder and black pepper powder.
• Let it simmer and let the masala cook dinner.
• Add the Duck and blend nicely with the masala.
• Pour within the Rendam paal (This interprets from Malayalam to the thinner, second-press coconut milk) or the ‘second. coconut milk and permit the duck to cook dinner in it on a sluggish fireplace.
• Now add the Onnam paal (This interprets from Malayalam to the thicker, first press coconut milk) or the ‘first’ coconut milk and take away from the range.
• Temper the shallots and curry leaves after which pour it on prime of the duck
• Sprinkle just a little black pepper powder for garnish.
• Serve scorching with steamed Vattayappam.

About Ashwin RajagopalanI’m the proverbial slashie – a content material architect, author, speaker and cultural intelligence coach. School lunch containers are often the start of our culinary discoveries.That curiosity hasn’t waned. It’s solely obtained stronger as I’ve explored culinary cultures, avenue meals and tremendous eating eating places internationally. I’ve found cultures and locations by way of culinary motifs. I’m equally obsessed with writing on client tech and journey.