Recipes
Kappa Kizhangu (Tapioca) Recipe
Kappa Kizhangu is a popular dish enjoyed in Kerala. It is served with fish curry, and can be substituted for rice.
Servings |
MetricUS Imperial
|
Ingredients
- 4 tbsp Coconut Shavings
- 1/2 kg tapioca Skinned, Cubed and Washed
- 4 Pods garlic
- 1 tsp Cumin seeds
- 5-6 Curry Leaves
- Salt To Taste
- 2 tsp Turmeric powder
- 1 tsp chilli powder
Ingredients
|
|
Instructions
- Cook the washed and cubed tapioca in a pressure cooker with approximately four cups of water, salt, chilli and turmeric powder. Cook it till it becomes very soft and mushy.
- When the tapioca is cooked, release the steam and drain the extra water.
- Put the tapioca back on the stove, add a little bit of water, and some more salt, turmeric and chilli powder if you wish. Mash it well and stir.
- In a blender, take the coconut, garlic, cumin seeds, and curry leaves and blend them to a coarse paste.
- Add this mixture to the tapioca pulp and stir. Check the mixture for salt again.
- When the mixture congeals and becomes a thick, gooey mass, remove from the stove.
- Now, place a pan on the stove, and heat some coconut oil and add some curry leaves to it. Take it off the stove, pour it over the Tapioca pulp and mash again.
- Enjoy the Kappa Kizhangu with Fish Curry.