Tapioca
Kappa Puzhungiyathu | Boiled Tapioca with Kanthari Mulaku Chammanthi
This dish brings along with it a lot of memories of my childhood!When I did my schooling..just 3 years in kerala,staying with my grandparents..it brings a smile and also a tear on my face..a smile thinking about all that pampering and affection I used to get,being the first and only grandchild on both my maternal and paternal side(At that time 🙂 !Now I have a lot of cousins 🙂 ) and a tear thinking how much I miss my dearest GrandFather who passed away 3 years back..All those days spent with him..just feels like yesterday..How fast time flies!I remember the scene..years aback..the time when I came back from my school..our backyard would be buzzing with activity..lots of workers,bringing the harvest from the paddy fields..threshing,winnowing,the naadan pattu(Local folk songs)…etc..Nowadays there are machines which makes these processes a lot more easier with less labour..nothing like before 😦 So all these remain memories!We dont get to see them today.
The staple food of these workers used to be Kappa Puzhungiyathu(Boiled Tapioca) with Kanthari Mulaku Chammanthi..Our chechi (Help) at home,I remember used to prepare it in big vessels for all the workers with her trademark “kanthai Mulaku Chammanthi”.I just loved watching them eat this dish…my mouth watering..and I used eat it sitting with them 🙂 I can never forget that taste..!The memory of it just leaves me salivating even today 🙂 So to relive those days,I prepared this today for tea!One thing I assure you..the smell and taste of the Kanthari mulaku chammathi will linger for long in your mouth hours after you have devoured it.The chammanthi(Chutney) is made out of fiery Kanthari Mulaku also called Birds eye chillies!These chillies may appear small,deceiving to the eyes,but they set your tongue literally on fire Mind You!
So Try this very special dish for a sunny/rainy evening with a hot glass of Black Tea!!
You can find more of my Kappa dishes in Kerala Kappa Masala, Kappa and Kerala Red fish curry,Kappa Biriyani
KAPPA PUZHUNGIYATHU/BOILED TAPIOCA
Ingredients:
- Tapioca/Kappa/Cassava/Yucca Root .
- Water – as required to cook.
- Salt to taste.
Method:
- Wash and clean the kappa.Remove the outer brown skin and the inner pink skin of the kappa/Tapioca.
- Cut into 2.5 inch pieces and wash well again.Now transfer these in a large vessel filled with water,the water level upto atleast 2.5 inches above the level of Tapioca.
- Add salt and cook covered till soft and tender.Then drain the water and keep aside.
KANTHARI MULAKU CHAMMANTHI
Ingredients:
- Kanthari mulaku /Bird’s eye chilly or regular green chilies – 8
- Shallots/Cheriya Ulli – 12
- Curry leaves – a few.
- Coconut oil – 3 tbsp.
- Salt to taste.
Method:
- Crush the chillies,curry leaves and the shallots in a pestle and Mortar.If you dont have one,you can coarsely grind them in your mixer.
- Transfer this to a small bowl,add coconut oil and salt.Mix gently.
- Serve immediately with hot Tapioca and a glass of hot Black Tea and Enjoy!
Kappa Biriyani | Tapioca Biriyani | Kappa Erachi
Kappa Biriyani or Tapioca Biriyani as the name suggests is a biriyani made using Tapioca along with Meat like Beef,Chicken,Lamb or even pork.Its a delicacy from the Malabar region of the Gods Own Country,Kerala.It is very easy to prepare and was a mega hit in my family.I first heard about it from one of my room mates back in my college Hostel..I have always been intrigued by that name as I always thought of Biriyani as a dish prepared using Rice..Infact Biriyani is one of my most favourite dishes..You can see that from my Blog ❤ 😉 . Yeah..Coming to Kappa Biriyani..So I have always wondered how this dish tasted like!
On my holidays in my home,during my 2nd pregnancy,one day my brother talked very fondly about the kappa Biriyani he had from a thattukada/Road side hotel in Ernakulam..The foodie in me…!I thought this was the chance to taste the dish..I asked him to bring a parcel/take away for me next time he visited that thattukada..He didnt disappoint me 🙂 I got the Kappa Biriyani,the very next day itself..It was soo tasty…I was sad that he brought just 1 parcel/take away for me 😦
My hubby is very fond of Kappa/Tapioca.So whenever he buys Tapioca,I make sure I prepare it differently each time.One time I made Kappa Vevichathu with Kerala Red Fish Curry..He loved it so much! Then Next time I Prepared Kerala Kappa Masala with Tea as an evening snack..He was surprised and ate it happily ❤ So this time he brought Kappa/Tapioca from the market…I decided to go for a change again..thats when I remembered the wonderful Tapioca Biriyani/Kappa Biriyani..I tried it out and it came out soo well..This is an amazing dish..Do not miss trying it!
Ingredients:
1.Beef /chicken / lamb / pork / – 1/2 kg, washed and cubed (I used chicken)
2.Ginger – 1 tbsp
Garlic – 1 tbsp
Curry leaves – 1 sprig
Turmeric powder – 1/4 tsp
Chilly powder – 1.5 tsp
Coriander powder – 3/4 tsp
Pepper powder – 1/2 tsp
Salt – To taste
3. Water – 1/4 – 1/2 cup
To prepare kappa/Tapioca
Kappa / tapioca – 3/4 kg, peeled and cut into medium cubes
Turmeric powder – 1/2 tsp
Salt – To taste
To prepare the biriyani
Pearl onions – 15 – 20, thinly sliced or 1 small savola/onion
Green chillies – 3 – 4, slit
Turmeric powder – 1/4 tsp
Chilly powder – 1/2 tsp
Pepper powder – 3/4 tsp
Garam masala powder – 1.5 – 2 tsp
Curry leaves – 2 sprigs
Salt – To taste
Coconut oil – 1 tbsp
For the seasoning
Coconut oil – 1 tsp
Mustards – 1/4 tsp
Dry red chillies – 2
Pearl onions – 2 – 3, thinly sliced
Curry leaves – A few
Method
- Marinate the meat pieces with ingredients under 2 for at least 1 hour.
- Pressure cook the marinated meat adding 1/4 – 1/2 cup water for 3 whistles or until done. Set aside.
- Cook the tapioca pieces in enough water to cover them, adding salt and turmeric powder. When tapioca is done, switch off and drain the water completely. Mash it and keep it aside.
- Heat coconut oil in a pan and add the thinly sliced pearl onions. When they start turning brown, bring down the heat to low and add turmeric powder, chilly powder, pepper powder and garam masala powder. Saute for 8 – 10 seconds and add the prepared meat curry. Boil for a few minutes and add the mashed tapioca and a few curry leaves. Mix well. Add salt if needed.
- Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add a few curry leaves and sliced pearl onions and saute until the pearl onions turn brown. Pour this over the prepared tapioca biriyani. Serve hot and Enjoy!
Recipe courtesy : yummyoyummy
Kerala Kappa Masala|Tapioca Masala
Todays post is that of a Kerala style Kappa Masala or Tapioca masala…Kappa or Tapioca is easily available in kerala..In variation to Kappa Vevichathu,this is a dish which does not require any side dish!This is a perfect dish that can had as a delicious snack to satisfy your hunger in the evenings with tea or it can be had as a filling breakfast dish as well!It will leave you happy and filled and it is quite easy to prepare!Check it out!
Ingredients:
- Tapioca/Kappa – 1 cup(Cubed)
- Garlic – 2 cloves(Crushed with skin on)
- Dry Red chillies – 2(Teared into 2)
- Coconut oil – 3 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – a sprig(torn)
- Split Kadala parippu/Split Bengal gram dal – 1/4 tsp
- Turmeric powder – a pinch
- Water enough to cook the tapioca.
- Salt to taste.
- Lime Juice – 3 tsp
Method:
- Was the Tapioca thoroughly,peel and cube it.
- Cook the Tapioca with sufficient water and salt until soft and drain the water and keep it aside.
- In a pestle and Mortar,crush the Garlic and Red chillies.
- In a pan,heat oil,add Mustard seeds.When they splutter, add the split Bengal gram dal, Crushed Garlic and Red chillies,along with turmeric powder and saute for till it emits an aroma.
- Now add the cooked Tapioca and mix gently so that the Tapioca gets coated evenly with the masala.Sprinkle lime juice and mix well.Add salt if required.
- Transfer to a serving dish and Enjoy!
foodpassionandlove 