Posted by Annita on January 9, 2007
Finally I’m ready with my first post of 2007.I’ve been waiting to post something special,but couldn’t prepare anything.Our family was caught by some bad virus,and everybody got sick one after the other.We are still in the recovering process only.
Kappa Aviyal is just a regular dish at my husband’s place.This is my mother in laws speciality dish,she is very clever in coming up with varieties of ‘Aviyals’,like Chakka(Jackfruit) Aviyal,Thakkali(Tomato) Aviyal,Mutta(Egg) Aviyal etc.All of them were new to me at first,but I was forced to learn all those as my husband is a huge fan of these dishes.
Here goes my recipe for Kappa Aviyal..
Yuca root/Tapioca(Kappa) cut into long thin pieces – 1/4 kg or 1 big
Grated coconut – 1 cup
Shallots(Kunjulli) – 4
Jeera seeds – 1/2 tsp
Curd – 2 tbsp or Tamarind(Vaalan puli)- little (may be half the size of a gooseberry)
Turmeric powder – 1/4 tsp
Chilly powder – 1 tsp
Curry leaves – a sprig
Coconut oil – 1 tsp
Salt – to taste
Cook tapioca by adding salt and water, until it is soft and tender.Drain excess water and keep it aside.Soak tamarind in a little water for sometime,mash it well with the hand,strain and reserve the tamarind juice.Grind together coconut,jeera,shallots,turmeric powder and red chilly powder into a rough and coarse paste.Add this paste into the cooked tapioca pieces and mix well.
Now switch on the heat to low and cook the tapioca for 1 minute,stirring frequently.Add curry leaves,tamarind water (or curd ) and cook until it is thick.Garnish with coconut oil
and remove from heat.