South Indian Style Cachupinha

Ingredients

In the South Indian adaptation of Cachupinha, we incorporate traditional South Indian spices and flavors to enhance the dish. The original Cape Verdean version typically uses cornmeal, vegetables, and beans as the main ingredients, while the South Indian version adds mustard seeds, curry leaves, and turmeric to infuse the dish with a distinct South Indian taste. We alse have the original recipe for Cachupinha, so you can check it out.

• 1 cup (200g) cornmeal 1 cup (200g) cornmeal
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) cooked kidney beans 1 cup (200g) cooked kidney beans
• 1 cup (150g) mixed vegetables (carrots, peas, bell peppers) 1 cup (150g) mixed vegetables (carrots, peas, bell peppers)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit 2 green chilies, slit
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat.
2. 2.
   Add the mustard seeds and let them splutter.
3. 3.
   Add the curry leaves and green chilies, sauté for a minute.
4. 4.
   Add the chopped onions and cook until they turn golden brown.
5. 5.
   Add the tomatoes and cook until they become soft and mushy.
6. 6.
   Add the mixed vegetables and sauté for a few minutes.
7. 7.
   In a separate bowl, mix the cornmeal with water to make a smooth paste.
8. 8.
   Slowly pour the cornmeal mixture into the pan, stirring continuously to avoid lumps.
9. 9.
   Add the cooked kidney beans, turmeric powder, red chili powder, and salt. Mix well.
10. 10.
    Cook the mixture on low heat for about 15-20 minutes, stirring occasionally, until the cornmeal is cooked and the mixture thickens.
11. 11.
    Adjust the seasoning if needed.
12. 12.
    Remove from heat and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Cornmeal — Make sure to mix the cornmeal with water to form a smooth paste before adding it to the dish. This will prevent lumps from forming.
• Mustard seeds — To enhance their flavor, you can lightly roast the mustard seeds before adding them to the dish.
• Curry leaves — For a stronger aroma, tear the curry leaves into smaller pieces before adding them to the pan.

Tips & Tricks

• If you prefer a spicier version, you can increase the amount of red chili powder or add a pinch of cayenne pepper.
• Serve South Indian Style Cachupinha with a side of coconut chutney or raita to complement the flavors.
• You can customize the vegetables used in this dish based on your preference and seasonal availability.
• Leftovers can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.
• For a complete meal, serve this dish with steamed rice or Indian breads like dosa or roti.

Serving advice

South Indian Style Cachupinha is best served hot. Garnish it with fresh cilantro leaves and serve it as a main course for lunch or dinner. It can be enjoyed on its own or paired with rice or Indian breads.

Presentation advice

To enhance the presentation, you can sprinkle some roasted mustard seeds and curry leaves on top of the dish. Serve it in a traditional South Indian thali or on a banana leaf for an authentic touch.