Kappa Cherupayar Curry
Kappa/Tapioca/Cassava is a staple food of Kerala. This starchy root find its way in different forms in a Kerala kitchen. In addition to eating it fresh, the roots are cut, dried and powdered to make various dishes like Kappa puttu, Kappa puzhukku etc. Fresh kappa is sliced thinly and fried to make the delicious kappa/tapioca chips very similar to the all favourite potato chips. However, my family is not
a big fan of it. But when hubby visited my aunts in Kerala, they sent few kappa roots for us. And it turned out a perfect opportunity for me to make this and share the recipe with all of you.
Ingredients:
- Kappa/Tapioca 2-3 small ones
- Green gram/Cherupayar 1/2 cup
- Salt to taste
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Green chilies 1-2
- Grated coconut 1/2 cup
- Curry leaves 2 sprigs
- Coconut oil 2 tsp
Method:
- Wash and soak the green gram in water for atleast two hours.
- Deskin the tapioca and cut them into big chunks. Soak it in water.
- Cut it roughly be removing the central vein.
- Boil around a litre of water and add salt to it.
- Cook the tapioca pieces till they are almost half done.
- Drain and discard the water.
- Meanwhile pressure cook the green gram with some salt, turmeric powder and red chili powder.
- Add the parboiled tapioca pieces into the cooked gram and add sone more salt and turmeric powder.
- Add some water and pressure for 1-2 whistle. Switch off the flame.
- In a mixer jar, grind grated coconut, green chilies and curry leaves into a smooth paste.
- Add the ground coconut into the cooked mixture and bring to a boil.
- Adjust salt and water according to your preferences.
- Drizzle some fresh coconut oil and garnish with slit green chilies and curry leaves.
- Serve it hot with aappam, puttu, noolpittu or enjoy it along with some fried pappadam.
