Sep 21, 2008

Kappa Puzhukku ( Tapioca with coconut )

Visit here for Kappayum meenum
Kappa ( Tapioca ) - 500 g ( cut into cubes )
Salt - to taste
Ingredients for coconut paste

Coconut - 1 cup
Turmeric powder - 1/4 teaspoon
Chilli powder - 1 teaspoon
Make a smooth paste of above ingredients and keep aside.
1 st Seasoning

Cooking oil - 1 teaspoon
Mustard seeds - 1 teaspoon
Jeera / cumin seeds- 1/2 teaspoon
Curry leaves - 1 spring
2 nd seasoning
Cooking oil- 1 teaspoon
Small onion- 6 ( chopped fine )
Crushed garlic - 2 teaspoon


Wash and clean Kappa pieces. Cook either in pressure cook or normally. Drain out water. Mix together cooked kappa pieces and coconut paste in a kadai / bowl. Add 1/4 cup water and salt to taste. Cover with a lid. Stir occasionally. Cook on a slow flame for 10 -15 minutes. Coconut gravy should not be too watery.
Cooked kappa pieces

1 st Seasoning
In a pan , heat oil. Add mustard seeds. When they splutter, add cumin seeds and curry leaves.
Add this seasoning to Kappa puzhukku.

2 nd seasoning
In a pan heat oil. Add chopped small onion and crushed garlic. Fry on a slow flame till golden. Add this to Kappa puzhukku.

Final preparation

Mix all all the seasoning together and cook again for 5 minutes. Kappa puzhukku is ready now. It goes well with Appam / Meen curry.

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