This tuberous root is known in different names, such as Tapioca, yucca, cassava......kappa in Malayalam and for sure is cooked in different methods by different cultures.
In this recipe, kappa is spiced up to cater to the malayali taste buds.
Ingredients
500 gm - Tapioca / Kappa
To grind coarsely
1/2 cup - Grated coconut (fresh)
2 - Whole red chili
2 to 4 - Green chili
2 flakes - Garlic
1 tsp - Turmeric powder
In this recipe, kappa is spiced up to cater to the malayali taste buds.
Ingredients
500 gm - Tapioca / Kappa
To grind coarsely
1/2 cup - Grated coconut (fresh)
2 - Whole red chili
2 to 4 - Green chili
2 flakes - Garlic
1 tsp - Turmeric powder
Seasoning
1 tsp - Mustard seeds
1 tsp - Urad dal
2 - Shallots, diced
Curry leaves
Coconut oil
Method
1 ) Peel the skin off the tapioca, cut to small pieces and wash well.
2 ) Grind coarsely ingredients to be ground. Set aside.
3 ) In a pressure cooker, pressure cook kappa in two cups of water. Reduce heat after reaching full pressure and cook for five minutes. Take off stove and cool.
Or Cook the kappa in a open pot with enough water to cover the kappa and cook till kappa is cooked well and soft.
4 ) Drain out excess water, if there is excess. But not completely. Retain a little water. If there is no water left after kappa is cooked, add one cup warm water.
5 ) Add salt and reheat. Add the ground ingredients and mix well.
6 ) In a pan heat oil for Seasoning. Add mustard, after it pops, add urad dal, then shallots and curry leaves. Fry shallots to golden brown.
7 ) Add to the kappa. Simmer for 2 - 3 minutes. Take off stove.
Serve hot with fish curry.
Tip
If you need to add additional water to cook tapioca, add warm water. Don't add cold water, as it will harden the kappa and it will not cook well.
1 ) Peel the skin off the tapioca, cut to small pieces and wash well.
2 ) Grind coarsely ingredients to be ground. Set aside.
3 ) In a pressure cooker, pressure cook kappa in two cups of water. Reduce heat after reaching full pressure and cook for five minutes. Take off stove and cool.
Or Cook the kappa in a open pot with enough water to cover the kappa and cook till kappa is cooked well and soft.
4 ) Drain out excess water, if there is excess. But not completely. Retain a little water. If there is no water left after kappa is cooked, add one cup warm water.
5 ) Add salt and reheat. Add the ground ingredients and mix well.
6 ) In a pan heat oil for Seasoning. Add mustard, after it pops, add urad dal, then shallots and curry leaves. Fry shallots to golden brown.
7 ) Add to the kappa. Simmer for 2 - 3 minutes. Take off stove.
Serve hot with fish curry.
Tip
If you need to add additional water to cook tapioca, add warm water. Don't add cold water, as it will harden the kappa and it will not cook well.
3 comments:
Seeing the pic makes me drool. I just wanna have kappa this very
moment,n I specially love it the way you've dont it, with tenga n all !!!
Tried it for the first time .. came out Great. Very simple and straight forward instructions. (Idiot Proof actually). Now i don't have to call my aunties in Kerala for the recipe. (U see they don't know English and i don't know Malayalam). Now i can just check ur blog ! Thanks !s Great Job !
Amazing! Takes 10 minutes to make and tastes great. Reminds me of a nice trip to Wayanad in Kerala. Thank you for posting this recipe.
Post a Comment