Thursday, 3 January 2013

Kappa Puzhukku/Tapioca

This is how tapioca is usually made in Kerala.
An important point to keep in mind when cooking tapioca:-
Cook tuber in boiling water for a minute.


Pour more water & cook the tapioca again till done. Strain again.
This is to remove the cyanide components in tapioca, which gives it a bitter taste.


 Tapioca/ kappa: 1 kg
Coconut: 1 cup
Cumin seeds: ¼ tsp
Green chilli: 6 /Kandari
Garlic: 2 pods
Shallots: 5
Curry leaves: a few
Turmeric powder: ½ tsp
Salt to taste

For tempering:

Mustard seeds: ½ tsp
Dry red chilli: 2
Curry leaves: a few
Coconut oil: 1 tbsp


Cook tapioca as mentioned above. Keep aside.
Coarsely grind coconut, cumin, green chilli, garlic, shallots, curry leaves& turmeric powder.
Make a well in the centre of the cooked tapioca, put in ground masala, salt & cover.
Let it steam till raw smell of the ground masala goes.
Mash with a spoon.
Heat oil in a frying pan & splutter mustard seeds, add dry red chilli cut in two & a few curry leaves. Pour over the mashed tapioca & serve with a spicy red fish curry.

No comments:

Post a Comment