Kappa purattiyath

Preparation Time

15 minutes

Cooking Time

25 minutes

Serves

4

Calories

1937

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Tapioca is not just another starch-tuber for Keralites, but the one staple food that helped a society survive during the World War II period, when the state suffered from scarcity of food grains. Tapioca made its way to the working class as breakfast, dinner and snacks and found its soul-mate in the spicy red Kerala fish curry. You can find tapioca, or what fondly called as Kappa, from toddy shops to star hotels. Onmanorama delivers you this traditional mashed tapioca recipe that you can try for breakfast, dinner or even as a side dish for your lunch. Enjoy!      

Ingredients

1 kg tapioca

1 cup grated coconut

4 green chilies

1 tsp garlic

½ tsp cumin seeds

½ tsp turmeric powder

Salt as required


For seasoning


2 tsp oil

½ tsp mustard

1 tbsp shallots, sliced

2 dried chilies

2 sprig curry leaves

Preparation

Grind green chilies, grated coconut, turmeric powder, garlic and cumin seeds using a blender and set it aside

Peel, chop and wash the tapioca

Boil water and add the tapioca pieces in it

When the tapioca pieces become soft, drain the excess water

Now add the ground mixture to the tapioca and mix well

Mash the tapioca using a ladle

Place another pan on the stove

Heat oil

Splutter the mustard seeds in it

Add sliced shallots to the pan

Add dry chilies and curry leaves to the pan and saute well for till the shallots change color

Add the seasoning to the mashed tapioca and mix well

Kappa purattiyath is ready to be relished.


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