Kappa (Cassava or Yuca) Puzhukku

Here again one of my grandma’s recipe. Tapioca (yuca) which is known as Kappa(Kizhanghu) in Kerala is served as an evening snack with Fish curry or Mutton Curry and tea. Wow what an awesome combination. I remember my grandma serving this dish in a banana leaf along with ‘chai’ when we come back from school. Those days can never be back where we don’t have to think anything other than playing, eating and studying; with loads of love and affection of elderly people especially the grand parents. So guys, enjoy this lip smaking delight with Fish Curry and a cup of tea. Enjoy!!!!

Ingredients:-

Tapioca (Yuca) peeled and diced – 2 lbs
Turmeric pwdr – 1 tsp
Shallots chopped – 4 small or 2 big
Green chilly – 4
Curry leaves – few
Grated coconut - 1 cup
Mustard seeds – 1 tsp
Urad daal(uzhunnu parippu) – 1 tsp
Dry red chilly – 3
Salt to taste

Preparation Method:-

1. Cut the yuca roughly, peel off the skin and wash it thoroughly in running water.
2. Pressure cook it by adding enough water(Yuca should be fully immersed in water), salt and turmeric powder for 2 whistles.
3. When the pressure is off, open the cooker and strain the water in a colander. Set aside.
4. Heat up a frying pan, pour some oil, crackle the mustard seed, add dry red chillies and urad dal and stir
5. Add chopped shallots, curry leaves, green chillies and a tsp of salt. Saute for a while till shallots are golden brown.
6. Add the grated coconut and sauté for a while(say 2-3 mins).
7. Add the yuca and stir well to mix everything.

8. Sprinkle few more curry leaves on top and serve hot with fish or lamb curry.