Kappa Puzhuku
The ordinary tapioca
root or 'Kappa' is a main course when
boiled and sautéed with coconut and spices (puzhuku) and served with
spicy Fish Curry or Chutney. Boiled Tapioca is also sautéed with meat; either
beef or mutton and potato to make 'Kappa Kozhachathu'. Tapioca is also sliced
into big pieces and boiled and served by itself with chutney or curds or it is sliced fine,
salted and fried as chips or as a sweet dish when steamed with coconut and
jaggery.
Ingredients:
-
Kappa (Tapioca) - 1 Kg
-
Turmeric Powder - 1/2tsp
- Garlic - 5 nos
- Grated coconut - 1/2 cup
- Salt to taste
To Season:
- Coconut oil - 2 tsp
- Dried red chilly - 2 no. make small pieces
- Curry leaves- 1 flake
- Mustard seeds- 1/4
tsp
- Small onion -5-10 pieces
Method of Preparation:
Peal the Kappa and cut into small pieces. Add salt with this and boil till soft, in sufficient water.
Strain the water
when it becomes soft. Crush together grated coconut, garlic and turmeric. Pour the
crushed ingredients over
cooked kappa and mix well. Mash the kappa with a spoon. Set this aside. Heat coconut oil in a frying pan. Season
mustard seeds, dry red chillies and curry leaves and sauté with onion. Now pour
the seasoning into
kappa previously prepared and mix well. Serve hot with fish curry or chutney.
