Monday, 16 April 2012

"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!

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


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! 

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