"Kappa- Kallu shop" style (Traditional Fare)

Kappa/tapioca/cassava is something we Keralites enjoy, be it as chips, curry or just boiled.

“ Kappa Puzhukku”/tapioca curry is made with or without coconut. Here’s the recipe of the “kallu shop” style spicy Kappa Puzhukku to be served with a red fish curry!

INGREDIENTS:

Tapioca: 1 kg

Dry red chilli: 20 or KANDARI: 10

Cumin seeds/jeera: 1 tsp

Turmeric powder: 1/2tsp

Garlic: 5 pods

Shallots: 5 

Curry leaves: a few 

Coconut oil: 2 tbsps

METHOD:

Peel the skin & cut tapioca into small pieces. Boil 2 litres of water & add the tapioca, turmeric powder & salt.

Drain when done.

Grind dry chilli, garlic, cumin & shallots.

Make a hole in the centre of the cooked tapioca & put the ground masala into it & cover it.

Let it steam well. Mash it with a spoon.

Pour coconut oil & sprinkle curry leaves.

Mix it up well before serving.

This is spicy as it is, better still, if you serve with a fiery fish curry. 

That is the speciality of the “Kallu shop” style Kappa Puzhukku!