Thursday, 17 February 2011

Tapioca curry

Kappa ( Tapioca ) is a tubular , rich in carbohydrate omnipresent in Kerala.If fresh, a cut section of Kappa will look moist and fully white. A bluish tinge or dryness indicate that the Kappa is old and hence not fresh (won’t cook well ).Cut fresh Kappa to required size after skinning and removing the vein at the centre. Wash and clean well.Take diced Kappa in a vessel. Add water- so that all the pieces are fully immersed. Add little salt. Boil till done. Alternately pressure cook for till 2 whistles.
Most important : Drain off this water. Don’t use it for any other purpose.

What you need for tapioca curry:
  • Tapioca-2
  • Coconut-1/2 shell
  • Cumin seeds-1tbsp
  • Green chilli-4
  • Small onion-2
  • Turmeric powder-1/4tbsp
  • Curry leaves-few
  • Red chilli-2
  • Mustard seeds-1tbsp
  • Salt to taste
The preparation method:
  • Boil the tapioca with turmeric powder and salt.
  • Grind the coconut with cumin ,green chilli and small onion.
  • Add this mixture to the boiled tapioca.
  • Heat oil in a pan splutter mustard seed,red chilli and curry leaves.Pour this mixture in to the curry.
  • Yummy and tasty Tapioca curry is ready to serve with idli,dosa or any indian bread.

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