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Monday, October 7, 2013

WATT KAPPA PAYAR PUSHUKKU / DRY TAPIOCA BLACK EYED BEAN PUZHUKKU


Watt Kappa Payar Pushukku/
Dry Tapioca Black Eyed Bean Puzhukku
 
 

   

RECIPE AT A GLANCE:


Prep Time........................15 minutes
Cook Time.......................40 minutes
TOTAL TIME.................55 minutes

Course.............................Main Dish
Yield................................2 to 3
Recipe Type...................Veg.
Difficult...........................Easy

      



Summary :

Watt Kappa Puzhukku / Unakka Kappa Puzhukku is a Kerala tradtional recipe. It is very popular among malayalis, ( Kerala, South India ) They have this tasty Watt Kappa Puzhukku with fish curries. But you can serve it with Chicken/Beef/Mutton curries. Here, I prepared Watt kappa with payar / Black eyed bean. Black eyed bean and Red kidney bean are very popular in  India.They taste great and make a good combination when cooked with vegitable and meats too. Black eyed bean and Watt Kappa / Boiled Dry Tapioca  must be soaked for several hours before cooking so as to be softened.Watt Kappa / Dry Tapioca ( boiled ) is basically fresh tapioca peel, cleaned, washed, sliced and cooked with sufficient water for just a boil or bubble gently and dried in the sun several days.  Please note that Unakka Kappa is basically fresh tapioca peel, cleaned,washed, sliced ( without boil ) and dried in the sun. Both of this can keep for long time.
  
Softened Watt Kappa

  
      
  
  
A tasty Puttu can be prepared from the Unakka Kappa/Dry Tapioca, While a tasty Puzhukku from Watt Kappa.  It has unique taste of its own and good combo with Fish curries and chicken/beef/mutton curries or any other spicy curry of your choice. With regards....

Ingredients :

 Boiled Dry Tapioca / Wat Kappa ( Soaked in water 4 to 5 hrs ).......3 cups
 Black eyed bean / Chowley / Payar OR Rajma / Red kidney bean ( Soaked in water 4 to 5 hrs )..........1 cup
Grated coconut / Nariyal / Thenga chirakiyath....................................1 cup
Cumin seeds / Zira / jeerakam..............................................................1/4 tsp
Turmeric powder / Haldi / Manjal podi................................................1/4 tsp
Ginger-Garlic / Adrak-Lasun / Injee-Veluthulli...( Finely chopped )..1 tsp each
Green chilli / Hara mirch / Pachamulaku.............( Finely chopped )...6 nos
Shallots / Chotta pyas / Cheriya ulli.....................( Finely chopped )...3 nos
Curry leaves..........................................................................................1 sprig
Coconut oil / Nariyal ka thel / Velichenna...........................................3 tbsp
Warm water...........................................................................................1 cup
Salt to taste.

Directions :
   



1. Heat a pan with 2 tbs coconut oil in a medium flame. Add Cumin seeds, curry leaves, Finely chopped ginger-garlic, green chillies, Shallots. Stir for a minute. Add turmeric powder, grated coconut and stir a few seconds. 
2. Now Add soaked Dry Tapioca and 1 cup warm water. Put a lid and cook for 20 to 25 minutes.
3. Now add separately cooked Black eyed bean, salt and cook further 5 to 10 minutes and finish the cooking.
4. Add 1 tbsp coconut oil over it and stir well. Serve hot.
  
Watt Kappa Payar Pushukku /
Dry Tapioca Black Eyed Bean Puzhukku



  

TIPS :

* You can put 1 tsp chilli powder if you like.
* Puzhukku can be make from Unakka kappa like Watt Kappa but taste differ. I prefer Watt Kappa /  Dry Tapioca ( just boiled ) for Kappa Puzhukku rather than Unakka Kappa.
*Instead of black eyed bean you can use Rajma / Red kidney bean is best.

Recipe Source : Suja
Tested By Jayaprakasan.C Edathil for the jpcedathil.blogspot.in




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