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Tuesday, November 19, 2013

KAPPA PUSHUKKU/  FRESH
TAPIOCA PUSHUKKU        
             
Kappa Pushukku / Fresh Tapioca Pushukku
 Kappa Pushukku with beaf,chicken,mutton ,pork and fish curry is the most popular  dish  in KERALA, especially  in SOUTH KERALA. This can’t be dispensed with in KERALA. The way it is made  little varies from SOUTH KERALA and MALABAR area. But it always make to the table  for break fast , lunch or dinner.  

KAPPA PUSHUKKU / FRESH       
TAPIOCA PUSHUKKU       
   RECIPE AT A GLANCE:           
                      
Prep Time ……………………………………10 min.
Cook Time…………………………………… 30 min.
Total Time……………………………………..40 min


Course…………………………………..Main Dish..
Serves………………………………………………..3.
Recipe Type…………………………………....Veg.
Difficult…………………………………………Easy.

     

 SUMMARY :                                                                   
Kappa Pushukku / Fresh Tapioca Pushukku is an authentic traditional recipe of Kerala, especially in South Kerala . Kappa pushukku is the most favourite dish among Malayalies particularly in Ernakulam, Iddukki, Kottayam Districts. Malabar area of Kerala some people uses it as a side dish or snack. Like fish, rice, coconut etc..Fresh Tapioca Pushukku is indispensable among malayalies especially South Kerala. They will always make it to the table for break fast, lunch, dinner. The way it is made varies little from South Kerala to Malabar area. Fresh Kappa Pushukku taste great and make a very good combination with beaf curry, chicken curry, mutton curry, pork curry and  fish curry etc..I like this recipe with pork curry and chicken curry. I am sure nothing  to beat the  taste of Kappa Pushukku made with  Kerala flavour . Kappa / Fresh tapioca   Ularthiyadhu with beaf , chicken , mutton  Thattukada style is also popular in Kerala. I hope you may enjoy this recipe.     With regards………………………………………….. 

     INGREDIENTS :                                                            
} Kappa /  Fresh Tapioca…………………………1 kg.
} Grated Coconut …………………………………..1 cup.
} Cumin Seeds / Jeerakam……………………….1 tsp.
} Green Chillies………………………………………3 nos.
}  Chopped Shallots………………………………...2 tbsp.
} Chopped Garlic…………………………………….1 tbsp.
} Pepper Powder…………………………………….1 tbsp.
}Turmeric Powder……………………………………1/2 tsp.
} Coconut Oil………………………………………….2 tbsp.
} Curry Leaves………………………………………...2 sprigs.
} Salt to Taste.
     
DIRECTIONS :
1. Kappa / Fresh Tapioca cut into medium size.

 KAPPA / FRESH TAPIOCA  
2. Take a vessel with medium sized Kappa and pour 5 to 6 cups of water, heat it and cook well in a medium flame.


3. After cooking the Kappa / Tapioca, drain off water and set aside.


4. Heat a pan with 2 tbsp oil, Add cumin seeds, chopped green chillies, stir a few seconds. Add curry leaves, 2 tbsp chopped shallots, 1 tbsp chopped garlic, stir it well until light brown. Add turmeric powder, 1 tbsp pepper powder, 1 cup grated and lightly crushed coconut. Stir a few seconds. 


5. Remove this from the heat and add to the cooked Kappa / Fresh Tapioca .


6. Stir it and crush well the cooked Kappa , using a hard wooden ladle or any other ladle . Mix it well . Now Kappa Pushukku is ready to serve , transfer to a warmed dish and serve hot .

 
KAPPA PUSHUKKU / FRESH
TAPIOCA PUSHUKKU

TIPS :
● You can add Turmeric powder and salt while cooking the Kappa , Instead of adding it while crushing the cooked Kappa .
● If you like, 1 tsp chopped ginger can be used in it .
● Rare Kappa contains little quantity of  toxin select good eatable Kappa .
● After cooking the Kappa drain the remaining water . If required wash again with warm water , One or two times to remove the toxin if any.
   
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RECIPE SOURCE : Suja 
TESTED BY     : Jayaprakasan.C Edathil for the jpcedathil.blogspot.in

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