🇮🇳 Indian Vegetarian

Kappa Puzhukku

Name: Kappa Puzhukku
Prep time: 13 min
Cook time: 32 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 2, chopped Tomato; 1-2, slit Green Chili; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 2 tbsp Vegetable Oil; 2 sprigs Curry Leaves; 10, halved Shallots; 1 tsp Red Chili Powder; 2 cups, chopped Cassava; 1 cup Grated Coconut

🇮🇳 Indian

Mashed tapioca with coconut and shallots, the fish curry partner of Kerala. A one-pan weeknight sabzi that asks for little and gives a lot. Best mopped up with hot chapatis straight off the flame.

Prep 13 min Cook 32 min Serves 4 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato2, chopped
Green Chili1-2, slit
Cumin Seeds1 tsp
Coriander Powder1 tsp
Turmeric Powder1/2 tsp
Vegetable Oil2 tbsp
Curry Leaves2 sprigs
Shallots10, halved
Red Chili Powder1 tsp
Cassava2 cups, chopped
Grated Coconut1 cup

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Pat the cassava dry and chop it into similar-sized chunks — dry surfaces brown better.
2
Warm the oil, add cumin and a pinch of asafoetida, then the onions — cook till bronzed at the edges.
3
Add ginger garlic paste, cook out the raw smell, then bloom the turmeric, chili and coriander in the oil.
4
Fold in the cassava with the grated coconut, sprinkle in a tablespoon of water, cover and steam until just done.
5
Kill the heat, stir through the cilantro and the curry leaves, and rest five minutes before serving.

Chef's tip

Fresh spices make the dish — if yours smell of nothing, the dish will taste of nothing.

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Watch how it's made

Video: Kappa Puzhukku | Amazing Recipe With Tapioca | Nadan Kerala Style · on YouTube