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
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.
