Kappa & Aiyala meen Curry ;)

Kappa / Yucca /Cassava / Tapioca

I don't think there is anyone in God's own country who doesn't love this. Kappa in any form - kappa vevichathu, kappa puzhingiyathu, kappa chips... did I miss out anything?...hmmm. Anytime of the day, we enjoy it .

The other day when we went to the Kerala store, I saw some Aiyala meen and I had to buy some kappa to bring back some taste of Kerala .

How to make it....

Kappa  - 1 kg

Coarse  grind the following :

Grated coconut - 1/2 a coconut

Tumeric - 1/2 tsp

Shallots - 2-3

Garlic - 2-3 cloves

Green Chillis - 3-4

Cumin powder - 1/2 tsp

Salt - to taste

Tempering Optional :

Coconut Oil - 2-3 table spoons

Mustard Seeds - 1/2 tsp

Shallots - 3-4 sliced

Curry Leaves  - a large sprig

Coconut grated -  2 tbl spoons ( fry in oil till brown )

1) Slice the tapioca into bite size pieces. Boil a big pot of water, once the water starts boiling, add the sliced tapioca pieces into the water and let it cook well. Once the tapioca is cooked well, drain off the water, retain some of the moisture.

2) Add the ground coconut mixture into the cooked tapioca, while the tapioca is still hot cook, and mix well.

3) Let it cook in low flame for 4-5 minutes, so that the coconut mixture gets cooked and the raw taste goes away. Check the salt.

4) Tempering is optional. If you would like to,  add the tempering. 

5) Enjoy kappa hot with some fish curry