Kappa (Tapioca) Puzhukku
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Kappa (Tapioca) Puzhukku

This is another favourite of ours. This is our go to dish, when we are sick & want to have kanji. But why wait for it till you get sick ;). It can also be your lazy Sunday dish as breakfast/lunch. You can have it alone, which is how my husband likes.

Anitha Raju

Ingredients

2-serving
  1. 2 Tapioca -
  2. 1/2 cup coconut Grated -
  3. 1 tsp Cumin seed -
  4. 2 to 3 chillies red -
  5. 1/2 tsp mustard seed -
  6. 1/2 tsp Turmeric -
  7. Curry leaves - some

Method

20 mins
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    Wash the tapioca very well in water to remove the soil.

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    Cut the head and tail of the tapioca & cut into small logs. The length of the log could be the length of your index finger. You can see a fine outer skin in the vegetable. You will need to remove that.

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    Once removed, wash well again in water. Cut into small cubes and make sure to remove the inner root, if any exists.

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    Add turmeric & salt to taste into the cooker. Add the cut cubes, and fill the water to cover the cubes.

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    Pressure cook for 4 - 5 whistles.

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    Once the pressure subsides, mash the tapioca. Dont overmash it. I like small cubes of tapioca. So i mash 2 - 3 times

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    Add a little oil into a kadai, and explode mustard seeds, and curry leaves.

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    Add the mashed tapioca into the kadai.

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    Put grated coconut, red chillies, cumin seeds & a little water into a mixie & grind well.

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    Add the coconut mix into the kadai. Stir well.

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    Add water if necessary. I like it a little gooey gooey, so i add according to the gooeyness.

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    Serve with kanji/ eat it alone :)

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