Preparation Time : 15 minutes
Cooking Time : 20-25 minutes
Serving : 5-6 members
Growing up as a kid with mallu’s ( malayalis ) all around me from my best friends , teachers , class mates to every possible person around me being a Mallu some how or the other . My fascination towards gods own country mesmerised me for sure . Though a Tamil speaking native from Palghat in Kerala , I always loved to say that I was a Malyali ( not sure why , crazy me ) and the food habits also did tie my tongue down . Hearing all the mallu’s go gha gha about the kappa and fish curries that they have at home . I used to drool and imagine it as food of heaven. The first kappa and fish curry I ever tasted was at my teacher ( she taught my son too :-)) ) mrs Betty Francis home in arcaud . The kappa was kind of whole in pieces and I know that’s how it’s supposed to be as well but at home hubby dear likes soft gooey stuff so my version is always a bit mushy , fluffy , light and succulent than the original form . I can eat this either hot or cold at any time of the day with a satisfying plop on my plate . ( greedy , greedy , shameless me :-)) . Once in a while it’s nice to stick to old fashioned dining and open our bellies to a smorgasbord of food experience isn’t it ??
|Tapiocaa / Kappa||1 Kg|
|Gridded coconut||1 cup|
|Cumin seeds||1 teaspoon|
|Curry leaves||1 spring|
|Sliced shallots / small onion||4|
|Turmeric powder||1/2 teaspoon|
- Clean and cut the tapioca into small pieces each of size around 1 1/2 inch and wash it thoroughly in water.
- Pressure cook the tapioca for 1 whistle time. Turn of the flame after its getting cooked, remove the water and keep it aside.
- Grind the coconut , green chillies, cumin seeds, curry leaves, shallots, garlic and turmeric powder lightly in a mixer to a coarse paste .
- Add the ground coarse paste into the cooker along with tapioca, add water, close the lid and cook it for 3-5 whistles (depending on the hardness of the tapioca)
- Lower the flame, and open the cooker after its cooled. Mix it thoroughly into a semisolid consistency .
- ( I mashed it a bit more than required as at home all love the dish this way ) Serve it hot with red hot fish curry .