Kappa Puzhukku

INGREDIENTS:

• Tapioca (Kappa - medium size) - 2 nos
• Grated Coconut - 1/4 cup
• Green Chillies - 3 nos
• Garlic paste - 1/4 tsp
• Cumin powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Coconut oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - 1 sprig
• Salt - to taste

METHOD:

• Peel the Kappa and wash it.
• Cut the Kappa into small cubes.
• Boil the Kappa in a pan with enough water to cover it. Cook for 20 -30 min.
• Drain the water and add fresh water just for the Kappa to cook.
• Add salt, turmeric powder and cook until the Kappa is soft and get pierced with fork.

• Grind coconut with green chilies,cumin powder, little turmeric, garlic paste and bring them to a coarse form.
• When the Kappa is soft and the water evaporates add the coconut mixture and mix well for 5 min.
• Heat oil in a pan. Splutter mustard seeds , and add the curry leaves and pour it to the semi smashed Kappa.
• Mix well for another 2 min.
• Serve your Kappa Puzhukku hot with nadan Meen curry or chicken curry.

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