Kappa Puzhukku

This kappa puzhukku is a traditional Kerala dish. I thank vasanthy aunty because from here only l got introduced to many of the authentic Kerala dishes.

This is a high-carb dish. But one of my favourite dishes too.

Ingredients:

    1.       Tapioca / kappa / cassava-500gms
2.       Shallots (small onions) -5 Nos
3.      Green chillies-1Nos
4.      Garlic cloves-2
5.      Curry leaves-2 sprigs
6.      Turmeric Powder- 1/4 tsp
7.      cumin seeds -1/2 tsp
8.      Mustard Seeds - 1/4 tsp
9.      Grated Coconut - 1 cup
10.   salt (to taste)
11.   coconut oil- 2tsp

 

 To Make Kappa Puzhukku:

1.   steam the kappa by cutting it into 2 halves until it cooks well and easy to remove the skin.

2.   Now remove the brown skin when it’s hot itself. So that the skin comes out easily.

3.   Then cut it into semi-medium size pieces and keep it aside.

4.   In a mixer jar add

i)       Shallots (small onions)-5

ii)     Green chillies-1

iii)    Garlic cloves-2

iv)    Turmeric Powder- 1/4 tsp

v)     cumin seeds -1/2 tsp

vi)    Grated Coconut - 1 cup 

Ground it into a semi-coarse paste and keep it aside.

5.   Now heat a kadai by adding 2 tsp coconut oil.

6.   Once the oil is heated add ¼ tsp mustard seed and allow it to splutter.

7.   Then add 2 springs of curry leaves and allow them to pop up in oil.

8.   Then add the boiled kappa pieces and saute them for 30 seconds

9.   Now add the ground paste and salt to taste and mix well.

10.   Now add less the ¼ cup of water just for the paste to bind well with the kappa and cook till the raw smell of the paste goes away.

11.  Then turn off the stove. The final consistency of puzhukku should be dry.

Now traditional kerala Kappa Puzhukku is ready. It can be eaten as a main dish itself.

Note:

1.     Generally, people will remove the skin and cook the kappa in the pressure cooker. But this method of steaming kappa with the skin makes it easy to remove the skin.

2.      Before cutting it Kappa pieces ensure to remove the thin strip which will be in the centre.

3.     Adjust the water consistency based on the quantity of the ground paste.  

 4.  Based on your spicy level you can adjust the quantity of green chilly.