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.
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.
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 .
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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