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Aha Samayal – Namma Veetu Saapadu

1 November 2026

No matter how many countries we travel to or how many different cuisines we explore, there’s always one kind of food our taste buds will never grow tired of craving – Namma Veetu Saapadu (our home-cooked food).

It’s the familiar flavours we grew up with, the comforting aromas from our kitchens and the dishes we could enjoy over and over again without ever getting bored. And somehow, these meals become even more special when they’re lovingly prepared by the people closest to our hearts.

Because sometimes, it’s not just about how delicious the food tastes, but the love and memories that come with every bite.

In this episode, Aunty Uma takes us into her kitchen to prepare a delicious Boneless Fish Dum Biryani, sharing the flavours and cooking techniques that make homemade biryani so irresistible.

Recipe for Namma Veetu Saapadu: Boneless Fish Dum Biryani

For the Fish Gravy

  • 3 tbsp ginger garlic paste
  • 5 green chillies
  • 10 dried red chillies
  • 3 tbsp freshly grated coconut
  • 5 almonds
  • 5 cashew nuts
  • 6 onions, chopped
  • 4 tomatoes, chopped
  • 1 bunch coriander leaves
  • 1 bunch mint leaves
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • Salt and fish curry powder to taste
  • 2 tsp garam masala
  • 2 tbsp tomato purée

For the Fish Marinade

  • ½ kg boneless fish
  • 1 tsp turmeric powder
  • 2 tsp chilli powder
  • Salt to taste
  • 1 egg
  • 1 tbsp cornflour

For Sautéing

  • 4 tsp ghee
  • 4 tsp SPM Sunflower Cooking Oil
  • 2 bay leaves
  • A few cinnamon pieces
  • 4 cloves
  • 4 cardamom pods
  • 5 onions, chopped

For the Ghee Rice

  • 2 cups SPM Basmati Rice, soaked for 10 minutes
  • 3½ cups water
  • Ghee and cooking oil
  • Bay leaves, cinnamon, cloves and cardamom
  • Ginger garlic paste
  • Mint and coriander leaves
  • Pandan leaves
  • Chopped onions
  • Cashew nuts
  • Salt to taste

Before You Begin Cooking

A little preparation goes a long way!

  1. Clean and marinate the fish with turmeric powder, chilli powder, egg, cornflour and salt for 10 minutes.
  2. Blend the freshly grated coconut, almonds and cashew nuts into a smooth paste.
  3. Blend the dried red chillies into a paste.
  4. Chop the onions and tomatoes, and prepare the fresh herbs.
  5. Soak the basmati rice for 10 minutes before cooking.

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