Kappa Masala/Tapioca masala

 

Kappa / Kolikizhangu / Tapioca is something which I grew up eating a lot, In my backyard back home in Kannur we used to grow a lot of kappa and my used to go a dig out some fresh kappa for our evening tea..can u imagine the taste of  freshly dug and cooked  kappa ?? its divine ! In my home it was always this way,we didnt want any fish curry or ulli chammanthi or any accomponiment to go with it and we loved it this way.

Since my dad was moving around with his job we used to relocate with him and thats when we learnt the new way to eat Kappa with Fish curry/ beef/ chicken curry and all..and they were all treats for our taste buds ! During our stay in Kochi we had a Matsyafed  nearby and their canteen used to serve the best kappa and fish curry just for 5 quids ! On a hungry day back from college I used to go there and get some take away to home and used to share it with my 2 little  sisters !

 I  made this kappa masala  for  my first ever cookout with a group, I always wanted to join such groups when bloggers  cook together ,but  for some reason it never happened . So here I am with a Masala kappa recipe adapted from Edible garden. who is hosting Kerala Kitchen cook out this month.

Ingredients - (serves 4)

Kappa /tapicoa - 2 medium ones(cubed )
Garlic cloves - 3-5
Dry whole  red chillies-  3 (seeds shaken )

Turmeric powder - 1/4 tsp

Salt

Grated coconut - fistful

 Coconut oil - 1 tbs
Mustard seeds - 1tsp
 Urad dal or uzhunnu parippu - 1tsp
Curry leaves - few

 

Method

1.Peel the skin,wash and cut the tapioca into cubes by running the knife inside and splitting it from the centre( once you are done you will  left with a strand ! )

2.In a saucepan add cubed tapioca with enough water to cover it ,adding  turmeric powder.Cook for  sometime till  they are half done and then add salt and cook till they are soft and cooked through(takes about 15- 20 minutes )

3.Drain the tapioca and keep aside.

4.Coarsely grind  garlic,coconut and whole redchilly and keep asdie.

5.In a wok add oil and sputter mustard seeds, followed by urad dal and curry leaves.

6.Add the coarsely grinded mixture and saute till the raw smell goes( for a minute or so) and then add cooked tapioca and mix until its coated well.

 

Serve hot as it is or you can enjoy it with some ulli chammanthi or spicy fish curry !