Posted by Annita on June 20, 2006
Kappa Kuzhachathu (Steamed Tapioca) and Meen Pattichathu(Red Hot and Sour Fish Curry) – is a legendary combo which brings out the prolific and authentic taste of Kerala .This is also considered as common man’s diet and the toddy shop favourite.
Tapioca is widely available and inexepensive in Kerala.It is a flavourless root starch which is rich in dietery fiber and carbohydrates.Deep Fried Tapioca slices alias Tapioca Chips is a popular snack too.
This Kappa Kuzhachathu was the first thing i prepared after my vaccation.And of course its my Amma’s recipe .
Here it goes…
Peeled and Diced Tapioca/Yuca root – 1 kg
Turmeric Powder – 1/2 tsp
Salt – as needed
Grated Coconut – 1/2 cup
Cumin Seeds – 1/2 tsp
Green Chillies – 4
Garlic pods – 4
Curry leaves – a few
Coconut oil – 2 tsp
Mustard Seeds – 1 tsp
Curry leaves – a sprig
Chopped Shallots – 2
Dried red Chillies – 3
Cook the tapioca in a pressure cooker adding salt and a little water.Strain the water well.Grind together coconut,cumin seeds,green chillies,garlic and few curry leaves into a smooth paste.Now add turmeric powder and the ground mixture to the tapioca and mix well.Heat oil in a pan and allow mustard seeds to splutter.Add shallots,red chillies and curry leaves into it.Fry it for sometime and pour the mixture into tapioca.Again mix it well for sometime.
This can be served with Meen Pattichathu.