Kappa is also known as tapioca in many regions in India. Kappa and Meen curry is one of the authentic Kerala dishes devoured by all non-vegetarians. Though nowadays you could come across kappa being served along with beef or chicken, kappa with fish curry is the most delicious and the most commonly served combination. Tapioca has been a staple food for many people in Kerala since earlier times, as it is cheap and is available all year round. Fresh and good tapioca are easy and quicker to cook while the spoilt ones are difficult to cook and taste awful.
Try this kappa puzhukku with Kerala Meen curry..
Ingredients
- 2 Tapiocas, cubed
- Water, to cook tapioca
- Salt, a little
To grind:
- 1 cup grated Coconut
- 1 tsp. Cumin seeds
- 2 cloves Garlic, chopped
- 1-2 nos. Green chillies
- 1/4 tsp. Turmeric powder
- Salt, to taste
- Water, enough to grind into a coarse paste
For tempering:
- 2 tbsp. Coconut oil or vegetable oil
- 1 tsp. Mustard seeds
- 3 nos. Small onions, chopped
- 3 nos. Red dry whole chillies
- a sprig of Curry leaves
Method
- Peel off the skin from the tapiocas, cut into cubes, wash under running water.
- Boil the tapiocas along with water and little salt until it turns tender and well cooked.
- Drain the water and keep aside.
- In a blender, grind the ingredients mentioned under “To grind” to a coarse paste.
- In a large saucepan, add the cooked tapiocas and the ground paste. Cook for about 5-10 minutes, until the gravy starts to thicken and is combined well. If you want you could slightly mash the tapiocas using a wooden spoon.
- Remove from the heat and keep aside covered.
- Heat a small pan over medium heat, add oil. When the oil gets hot, add mustard seeds and let it splutter.
- Add the chopped small onions and saute for a few minutes.
- Add dry red chilies and curry leaves, saute till onions have turned brown.
- Pour this tempering onto the cooked tapioca and mix well.
- Serve warm along with your favorite fish curry.
