Sunday, May 6, 2007

Trivandrum style kappa/tapioca



Cook tapioca in the same way I mentioned in the posting below. Take it off the stove and drain the water. After draining the water, mash it well with a wooden spatula. Doesn’t have to be pasty.

In a small mixie jar, take 2 table spoons of coconut, 1/4 tea spoon of cumin seeds, a small piece of onion and one or two green chilies. Add enough turmeric powder to give the yellow color. Grind it well, by adding little water. Not too much. It also doesn’t have to be paste like . Add this to the mashed tapioca and mix well. Take it back to the stove on medium heat and keep stirring till the tapioca is well coated. Reduce heat and add half a table spoon of coconut oil.

Fish curry and this kappa go along excellent. In this picture I didn’t have the red fish curry only had shrimp coconut curry.

8 comments:

Reena said...

isn't kappa always good. beensy, i can never get it enough.

Raji said...

thats a must try for me
i luv kappa a lot

kuttani said...

Hi,
I tried your tea cake. it was delicious.can u post a recipe for sughiyan( moongdal coated with flour a kerala snacks). thanks in advance.
Kurungani

naveen said...

Hi Dear

I like to do "VALSAN".take good Shvd neat psy and tuch sligtly with tong.Then farst....wow what a taste..

are u really like it???

If want make 1 pls let me know

naveen

Blogsmart said...

Can you tell me a way to cook fish curry - the usual Kerala ways ?

thomas said...

wat to say .... love to eat ...mmmm it mouth watering stuff...so am not looking in to it

MysticPen said...

Trichyis waiting!

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