Kerala-meals-Lunch- recipe

 Here are the recipes for **Rice and Mackerel Fish Fry & Curry**, **Tapioca Puzhukku**, and **Beetroot Thoran**:

 1. **Rice and Mackerel Fish Fry & Curry**:

 A. **Mackerel Fish Fry**:

 Ingredients:

- 4 mackerel fish (cleaned)
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon black pepper powder
- 1 tablespoon ginger-garlic paste
- 1 teaspoon lemon juice or vinegar
- Salt to taste
- Oil for frying

 Instructions:

1. Clean and score the fish to allow the marinade to penetrate.
2. Make a paste using chili powder, turmeric, pepper, ginger-garlic paste, lemon juice, and salt.
3. Coat the fish with this paste and marinate for 20-30 minutes.
4. Heat oil in a pan and shallow-fry the fish until crispy and golden brown on both sides.
5. Serve hot with rice.

 B. **Mackerel Fish Curry**:

 Ingredients:

- 4 mackerel fish (cleaned and cut into pieces)
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 medium onions, sliced
- 2 tomatoes, chopped
- 2-3 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 tablespoon chili powder
- 1 tablespoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon fenugreek powder
- 1 cup coconut milk (optional)
- Tamarind (a small ball soaked in water)
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and allow them to splutter.
2. Add curry leaves, onions, green chilies, and ginger-garlic paste. Sauté until golden brown.
3. Add tomatoes, chili powder, coriander powder, turmeric, and fenugreek powder. Cook until the oil separates.
4. Add tamarind water and let the gravy simmer for 5 minutes.
5. Add the fish pieces, cover, and cook on low heat for about 10 minutes.
6. Optionally, add coconut milk towards the end for a richer flavor. Cook for another 2-3 minutes.
7. Serve hot with rice.

 2. **Tapioca Puzhukke (Kappa Puzhukke)**:

 Ingredients:

- 500g tapioca (cleaned and cut into small cubes)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 cloves garlic
- Salt to taste
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies

 Instructions:

1. Boil the tapioca cubes in salted water until soft. Drain and set aside.
2. Grind grated coconut, green chilies, garlic, turmeric, and cumin seeds to a coarse mixture.
3. Heat oil in a pan, add mustard seeds, and let them splutter.
4. Add dried red chilies and curry leaves.
5. Add the boiled tapioca and the coconut mixture. Stir well.
6. Cook on low heat for 5-10 minutes, stirring occasionally.
7. Serve as a side dish with rice.

 3. **Beetroot Thoran**:

 Ingredients:

- 2 medium-sized beetroots (grated)
- 1/2 cup grated coconut
- 2 green chilies, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 sprig curry leaves
- 2 tablespoons coconut oil
- 1/2 teaspoon mustard seeds
- 2 dried red chilies
- Salt to taste

 Instructions:

1. Heat oil in a pan, add mustard seeds and let them splutter.
2. Add dried red chilies and curry leaves.
3. Add grated beetroot and cook for 5 minutes on medium heat.
4. Grind the grated coconut, green chilies, cumin seeds, and turmeric powder coarsely.
5. Add this coconut mixture to the beetroot and stir well.
6. Cook for another 5-7 minutes, stirring occasionally, until the beetroot is soft.
7. Serve as a side dish with rice.

Enjoy your meal! Let me know if you need any further instructions.