Kappa Kaduku pottichathu/Tapioca Kerala style

    Kappa Kaduku pottichathu is boiled kappa seasoned with spice mixture and grated coconut. It goes well with fish curry or mulaku chammanthi. Its a simple dish yet satisfying.


Ingredients:
  • Kappa/Tapioca - 1 kg
  • Shallots - 2 sliced
  • Grated coconut - 4 tbsp
  • Dried red chilli - 2
  • Mustard - 1 tsp
  • Turmeric powder - 1 tsp
  • Curry leaves - 2 sprigs
  • Oil - 1 tbsp
  • Salt to taste
Preparation:
  • Clean and cut tapioca into small pieces. 
  • Add cleaned tapioca pieces to a vessel and pour water up to the level of tapioca. Let it boil.
  • Once it starts boiling switch off the flame and drain the water.
  • Again add hot water to it up to the level of tapioca. Add turmeric powder and enough salt.
  • Once the tapioca is cooked well drain the excess water.
  • Heat oil in a pan and add mustard seeds. Once it starts to splutter add dry red chillies.
  • Once the chillies turn light brown color add sliced onions and curry leaves. Saute it for 2 mins.
  • Add grated coconut. Saute for 1 min and add cooked tapioca pieces. 
  • Combine well and switch off.
Notes:
  • Do not overcook the tapioca.
  • The amount of grated coconut can be increased or decreased according to your choice.

Comments

Post a Comment

Popular posts from this blog

Homemade Toddy (Kallu) from coconut water for making kallappam

Image
        Kallu in Malayalam means toddy. You have to taste it at least once in life. It looks cloudy, sour in taste a nd little sweet with mild gas. We use toddy for fermenting batter for making kallappam. But when we are away from Kerala , we miss it as toddy is not easily available outside K erala. My friend used to make toddy by fermenting coconut water so I thought of giving it a try . The recipe is so sim ple. Ingredients ·          Coconut water – 1 cup ·          Sugar - 4 teaspoon   ·          Yeast(optional)- 1 or 2 grains Preparation: Coll ec t the coconut water fr o m 1 coconut . Mix sugar with coconut water. Keep it in a warm place in your kitchen preferably somewhere near the stov e. Keep checking everyday for the change in smell. For me it took around 4 to 5 days. It will turn cloudy, sour...
Read more

Chef Pillai's famous Fish Nirvana

Image
    Fish Nirvana is a famous recipe of Chef Pillai. In this marinated fish is fried and then poached in coconut milk along with other spices. I tried this viral recipe and it came out well. I made my own slight variations. It was super yummy.  Ingredients: Fish - 2 pieces Thick Coconut milk - 1 cup Shallots - 2 finely chopped Green chillies - 2 finely chopped Green chillies - 1 split lengthwise Curry leaves - 3 Coconut bits - 2 tbsp finely chopped Ginger - a small piece finely chopped Pepper powder - 3 tsp Chilli powder - 1 tsp Turmeric powder - 1 tsp Lemon juice - 1 tbsp Salt to taste Coconut Oil Preparation: Clean the fish and make slits on both sides of the fish so that marination can penetrate well. Mix together 1 tsp turmeric powder, 1 tsp chilli powder, 1 tsp pepper powder, salt, curry leaves and lemon juice. Marinate the cleaned fish pieces with this mixture for about 20 mins. Heat oil in a pan and fry the fish pieces. Flip in between. When its half cooked add coco...
Read more

Kerala Appam / Lace hopper

Image
 ' Appam' is one of my favorite breakfast.   It goes very well with any curry - veg or non- veg. Many folks find it difficult to make appam batter. Nowadays appam batter is available in supermarkets. But its always better to have the homemade one as we don't add preservatives as they do. The recipe is so sim ple. Once you make this you won't go behind the instant one. Ingredients ·           Raw rice  – 1 cup ·           Grated coconut - 1/2 cup   ·           Cooked rice - 3 or 4 tbsp ·           Sugar - 4 teaspoon   ·           Yeast - 1/4 tsp Preparation: Wash the rice well and let it soak for at least  6 hours. Drain the soaked rice. Grind it along with grated coconut, yeast, sugar and enough water...
Read more