Tapioca (കപ്പ /ചീനി) is a very popular main course dish, used to be inexpensive replacement for rice. I have shared multiple Kerala style tapioca dishes in this blog. Here is another one to add to the category, this time the traditional Kottayam Christian cuisine style. The richness of coconut masala makes this preparation very special and as usual a perfect delight when served with spicy fish masala.
- Tapioca pieces : 1 kg
- Coconut : 1 Cup
- Jeera : ¾ T-sp
- Green chilly : 6 (adjust)
- Chopped garlic : 1 T-sp
- Chopped Shallots : 1 Tbl-sp
- Turmeric powder : ½ T-sp
- Salt for taste
- Mustard seeds : ½ T-sp
- Red chilly : 4-5
- Chopped onion : ¼ Cup
- Chopped Garlic : 1 ½ T-sp
- Coconut oil : 1 Tbl-sp
- Curry leaves
- I used frozen tapioca pieces; thaw it in according to packet instructions.
- Wash it well and cook it ina pressure cooker with enough water (water should cover the tapioca) – cook it for one whistle.
- Switch off the stove and let the pressure release from the cooker.
- Drain the water and keep it aside.
- Add coconut along with jeera , pearl onions , garlic , green chilli and turmeric powder and make a coarse mixture.
- Add this into the tapioca along with salt and smash well with a smasher or the back of a ladle.
- In a kadai/pan pour the coconut oil and splutter the mustard seeds; then fry the red chilli in it .
- Add the chopped onion along with the garlic and fry it until brown. Finally add plenty of curry leaves and switch off the stove.
- Add this to the kappa and mix everything together.
- Cooking time may vary (based on tapioca).
- Coconut oil will give the kappa the authentic taste; can alter with any other oil of choice.
- May alter with pearl onion Instead of big onion for seasoning. Pearl onions will give the kappa more taste.