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February 11, 2009

Naadan Kappa Puzhukku

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Region : Kerala
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Ingredients:    
Tapioca - 500g 
For Grinding     
Coconut - 1 cup 
Green chillies -  4 no 
Garlic pods -
Shallots -
Turmeric powder   1/2 tsp 
Salt     
For Tempering    
Coconut oil     
Mustard seeds - 1 tsp
coconut dry roasted - 2 tbsp 
Shallots   - 3 tsp 
Curry leaves    
  Popular Tags:
   Kappa,   Coconut,   Garlic,  



Preparation

Peel and dice the tapioca. Wash well .Add a little salt and half measure of the turmeric powder to the tapioca with enough water and boil. Drain the water and pour fresh water to remove any bitterness in the tapioca.cook until soft.

Strain the tapioca.Grind together grated coconut,chillies,turmeric,cumin seeds,garlic and shallots coarsely with very little water. 
Mash the cooked tapioca and add the ground mix and cook for some time. Stir thoroughly using a wooden spatula for 2 to 3 mins Heat oil in a pan,splutter mustard seeds,add curry leaves, coconut and chopped shallots and fry. Add to the tapioca mixture. 
Serve hot with fish/chicken or any chutney.

 
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Accompaniments
Fish Curry (North Kerala Style)
Kerala Style Fish Curry
Chicken Curry
Chicken Masala