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Saturday, 22 October 2011

Kappa Puzhungiyathu (Boiled Cassava/Tapioca)

Kappa Puzhungiyathum  Mathi mulakittathum (Boiled Cassava/Tapioca and Sardine in hot chilly Gravy)..  What to say about this? It’s one of the combinations which give a nostalgic feel and really hard to resist the temptation even by just hearing it’s name. And thanks to our new cook that he chose ‘kappa and mathi’ as yesterday’s dinner menu. I know to many of my readers, this recipe won’t be a news, but to those minority who doesn’t what this luscious dish is all about, please have a try....
The Best combination of this dish is here - Mathy Mulakittathu ( Sardine in hot chilly Gravy )

Tapioca/Casava – 1 kg
Red chilli (dried) – 4-5 no’s
Mustart seed – 2 tea spoons
Curry leaves – 2 twigs
Turmeric powder – ½ teaspoon
Oil – 1 Tb spoon
Salt – to taste

How to:
1.       Peel off the skin of tapioca with a knife and cut it into small pieces. Put the washed tapioca pieces into a pressure cooker and pour water enough to immerse the pieces completely. Add turmeric powder and salt. Close the cooker and pressure cook up to 3-4 whistles. After removing the pressure completely, drain the excess water from the cooked tapioca using a sieve.

2.       To a pan, add oil and to the heated oil add mustard seeds and leave it to spatter. To this put the red chilli and curry leaves and sauté for 1 minute.  Add drained tapioca into this and mix it together.

Now enjoy the supremacy of Kerala’s unique taste – particularly the ‘toddy shop’ special dish. Sluurrrpppp.....!!! I bet, it’s mouth-watering.


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