Kappa Aviyal is just a regular dish in Kerala
INGREDIENTS:
- Yucca root/Tapioca(Kappa) – 1 big ( peel and cut into 3-inch long thin pieces)
- Grated coconut – 1/4 cup
- Garlic, crushed – 1 pod
- Shallots(Kunjulli) – 4 nos
- Jeera seeds (cumin)– 1/4 tsp
- Curd – 1tsp or Tamarind(Vaalan puli)- little (may be half the size of a gooseberry)
- Turmeric powder – 1/8 tsp
- Chilly powder – 1/2tsp
- Salt – to taste
For Seasoning :
- Coconut oil – 1 tsp
- Curry leaves – a sprig
- Shallots(Kunjulli) – 2 nos (cut into small round pieces)
METHOD:
- Tapioca should be washed very well before cut since they tend to collect dirt.
- Peel the brown bark-like outer skin and thick pinkish -white color skin of the tapioca with a peeler or a knife.
- Now wash the tapioca.
- Place the washed and peeled tapioca on a chopping board and cut it into 3-inch long thin pieces with a sharp knife.
- Place the tapioca pieces in a large bowl and wash them under running water for 3, 4 times.
- Transfer tapioca pieces to a thick heavy bottomed pan, Cook them on medium-high heat by adding 4 cups of water.
- When the water starts to boil, drain the tapioca and cook it again by adding enough water to cover the tapioca pieces.
- Add 1/4 tsp salt, a pinch of turmeric powder and cook until Tapioca become soft and tender.
- Switch off the flame, Drain excess water and keep tapioca aside.
- If you using tamarind, soak tamarind in a little warm water for sometime,mash it well with your hand, strain and reserve the tamarind juice.
- Grind together coconut, cumin seeds, shallots, and red chilly powder into a rough and coarse paste.
- Add the drained tapioca pieces to the pan, add the ground coconut mix and crushed garlic to the cooked tapioca pieces and mix well.
- Now switch on the heat in low flame and cook the tapioca for 2 minute, stirring frequently.
- Add curd (or 2 tsp of tamarind water) and cook until it is thick.
- Meanwhile heat oil in a small pan and splutter mustard seeds in it. Then add curry leaves and shallots (kunjulli), sauté till shallots become translucent, and pour this seasoning to Tapioca/Kappa coconut mixture and mix everything well. Check for the salt.
- Remove Yucca root /Tapioca (Kappa) Avial from heat.
- Transfer your tasty Kappa avial to serving plates and enjoy !!!!
NOTE:
- Yucca root/Tapioca(Kappa) have 2 layers of skins. The brown bark-like outer skin which is thin while the second layer is thick and pinkish white in color. These skins must be removed before cooking.
- Select the tapioca roots which are firm and without any blemishes or soft spots. The tapioca powder should be checked for lumpiness and best before date.
