May 21, 20201 min read

Kappa (Kappa Kuzhachathu)

Kerala Style Kappa (Tapioca)Recipe

1.Kappa(Tapioca)-1/2 kg

Discard the outer cover of the kappa and cut into small cubes the inner white part.Wash and Drain.Add some water & salt(the water level should be an inch above the pieces)and boil it.Cook till done and drain the water.Set this aside.

2.For grinding

Shallots-3-4

Garlic-2 big

Green Chilli-3

Cumin-a punch

Curry leaves -half a sprig

Coconut grated-1/4 cup(or a little more)

Ground all the above ingredients except coconut in the mixie.Add the coconut and pulse 2-3 times. If you don’t have a pulse mode in your mixie then ground without adding water for a minute or two.

3.For tempering

Coconut oil-2 tsp

Mustard seeds-1/4 tsp

white rice-1 tsp

Shallots-2

Curry leaves-half of a sprig

In a kadai heat oil and splutter the mustard and then rice till lightly browned . Then add the sliced shallots & fry till browned.Now Add the curry leaves and fry.Remove to a bowl.(Today added some soaked raw rice too after spluttering the mustard and fried till browned)

Now add the ground coconut mixture and 3/4 tsp of turmeric powder,salt to taste to the remaining oil.Add the set aside cooked kappa and some water (1/4 cup).Cover this with a lid and cook on medium heat for a 3-4 minutes.Remove lid and cook till all the water dries up.Garnish with the set aside fried shallots & curry leaves.Kappa is ready to Serve with Meen curry.