Nadan Kappa Puzhukku(Tapioca) with Chemmeen Mulakittathu (Chilly Prawns)

KAPPA PUZHUKKU/ TAPIOCA  THE KERALA WAY

Kappa Puzhukku is another authentic Kerala style recipe. It can be eaten all by itself or in combination with spicy Kerala style fish/prawn/beef curry. It is a mouth watering delicacy. It tastes best when served hot with curry.  

INGREDIENTS
Recipe Source : My Mom

Tapioca(Kappa)	500 gm
Grated coconut	½ cup
Green chillies	2
Turmeric powder	½ tsp
Onion	1 medium chopped small
Curry leaves	1-    2 sprigs
Mustard	½ tsp
Red Dry Chilly (Vattal Mulaku)	2
Coconut Oil	1 tbsp

METHOD

Wash, clean and remove the skin of the tapioca and cut it into 2” long pieces

In a pressure cooker, cook the tapioca with excess water, turmeric and salt.

Turn off the cooker after 1 whistle.

Drain away the water.

Heat oil in a Kadai. Let the mustard seeds splutter.

Add red chilly(vattal mulaku) and then add curry leaves.

Add the onions, chilly, ginger and sauté till light brown.

Add little salt in the onion mixture. Add the tapioca and the coconut.

Mix well and serve hot with Chilly Prawns (Chemeen Mulakittathu / Chilly Fish (Meen Mulakittathu).

CHEMEEN MULAKITTATHU /  CHILLY PRAWNS

INGREDIENTS

Prawns	500 gm
Onions	3
Chilly	3-4
Tomatoes	2
Chilly Powder	1 tbsp
Turmeric Powder	¼ tsp
Coriander Powder	2 tbsp
Ginger garlic paste	2 tsp
Salt	As per taste
Coriander Leaves	A bunch
Vegetable Oil	2 tbsp
Water	200 ml

METHOD

Wash, devein and clean prawns

Marinate prawns with turmeric, ½ tsp chilly powder and salt for ½ hour.

Heat oil in a Kadai. Sauté onions till transparent.

Sauté chilly and ginger garlic paste.

Mix remaining masala’s in little water and sauté for 2 minutes.

Add chopped tomatoes and sauté for 2 minutes. Add water, close and cook for 2 – 3 minutes.

Open lid and mash tomatoes well. Add salt and prawns. Add water if needed.

Close and cook on medium flame for 15 minutes.

Garnish with coriander leaves.