I like kappa or tapioca cooked in low flame and a simple tadka given to it.
It's very high calorie food and provides you enough energy. There are many families in Kerala who eat kappa as their staple food.
The recipe I follow is very simple.
Kappa vachathu
Ingredients
1/2 kg tapioca/kappa
2 green chilies
1 tsp jeera
1 tbsp coconut oil
A few curry leaves
Tips
* Cook tapioca in medium flame, once it's tender discard water and add hot water and drain it further.
* Pick the tapioca which is extremely white inside. I always ask the seller to cut the edges and show me, the one with black marks I generally avoid buying.
Method
*Wash and peel the thick outer skin of the tapioca. Cut into large pieces, further cut each piece into four pieces, remove the inner vein, cut into thin slices.
* In kalchatti (stone ware) add water and add thinly sliced tapioca/kappa.
*Add turmeric and salt, cook till the tapioca is tender and well cooked.
* Discard the water and add some more hot water again strain the water.
*In the same stoneware pour oil, add jeera, let it splutter, add cooked tapioca/kappa. Adjust salt, add grated coconut and green chilies. Mix in. Finally add curry leaves.
*It's a dish in itself. You can eat it as it is or with side dish as well.
It's very high calorie food and provides you enough energy. There are many families in Kerala who eat kappa as their staple food.
The recipe I follow is very simple.
Kappa vachathu
Ingredients
1/2 kg tapioca/kappa
2 green chilies
1 tsp jeera
1 tbsp coconut oil
A few curry leaves
Tips
* Cook tapioca in medium flame, once it's tender discard water and add hot water and drain it further.
* Pick the tapioca which is extremely white inside. I always ask the seller to cut the edges and show me, the one with black marks I generally avoid buying.
Method
*Wash and peel the thick outer skin of the tapioca. Cut into large pieces, further cut each piece into four pieces, remove the inner vein, cut into thin slices.
* In kalchatti (stone ware) add water and add thinly sliced tapioca/kappa.
*Add turmeric and salt, cook till the tapioca is tender and well cooked.
* Discard the water and add some more hot water again strain the water.
*In the same stoneware pour oil, add jeera, let it splutter, add cooked tapioca/kappa. Adjust salt, add grated coconut and green chilies. Mix in. Finally add curry leaves.
*It's a dish in itself. You can eat it as it is or with side dish as well.
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