Kappa Kanji

Kappa Kanji is a traditional dinner option in many Kerala houses. It's very light and easy to digest.

Kanji

Ingredients

Red rice 1/2 cup
Whole green moong 1/4 cup
Salt as required
Water 10 cups

Method of Preparation

Wash rice and green moong dal. Add water and salt pressure cook in cooker till three whistles in medium flame.

Kappa

Ingredients

Kappa(Tapioca) - 1
Grated coconut one tsp
Garlic optional 1 pod
Green chili 1
Tamarind a little
Jeera 1/4 tsp
Coconut oil - 1 tsp
Turmeric 1/4 tsp
Salt as required

Method of Preparation

Wash and peel tapioca. Cut into large cubes. Add water, Turmeric and salt. Cook in cooker in medium flame for 2 whistles. Remove from cooker, throw the water. Again add warm water and cook for about 5 more minutes. Drain the water use a wooden matthu(curd churner) and smash the tapioca.

In a mixer grind coconut, green chili, tamarind and garlic to a dry coarse paste.(This can be made as a side dish for steamed tapioca)

In a heated pan pour oil add jeera allow it to splutter. Now add the smashed tapioca, coconut paste and adjust salt. Mix well. Serve as a side dish for Kanji.

For steamed kappa please check:
http://jayanthisindianrecipes.blogspot.in/2014/04/kappa-kandari-mulakku-chutney-and.html?m=1