tapioca/cassava is my all time favorite food.I love to have it with fish curry.Tapioca can be stored for longer periods by parboiling and drying it,after skinning and slicing it in to medium thick pieces.this is called dried tapioca/unakka kappa/vatta kappa(http://en.wikipedia.org/wiki/Tapioca).
This dried tapioca is not very common in my place,but its very popular in Christian majority areas near by us and it’s available in all local stores.Recently we went to Kerala and I brought some dried tapioca from there.my mom in law prepared it for us.
Usually we are making it in the evening,but you need to soak dried tapioca at least 8-10 hours or over night before cooking,this dish is very easy to prepare and goes well with fish curry.The taste is really different from the fresh kappa/tapioca puzhuk.
hope you will enjoy this dish.here is the recipe…..
| Cook Time | 40 minutes |
| Servings |
serving
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- 1/2 kg Kappa tapioca Unnakka / Dry pieces
- 1 1/2 cups coconut Grated
- 6 nos chilly Green
- 1/4 tsp Cumin seeds
- 2 sprig Curry leaves
- 4 cloves Garlic
- 6 nos shallot
- 1/4 tsp Turmeric powder
- mustard (optional)
- coconut oil
- water
- To taste Salt u2013
Ingredients
|
|
- clean and wash unakka kappa/tapioca well and soak 8-10 hours or over night in water.
- wash tapioca several times in cold water and drain excess water.
- add tapioca in to a pressure cooker.cook it with salt and turmeric powder with enough water for about 2 whistles.switch off the stove
- mean time crush grated coconut with green chili,cumin seeds,curry leaves,garlic and shallots.
- open the pressure cooker lid and drain excess water.then place the cooker on a low flame and mash tapioca well.
- then add coarsely grind coconut.cover with lid for 2 minute.then mix well.
- cook for one more minute.Switch off the stove.
- heat oil in a pan splutter mustard seeds,then add curry leaves.fry well.add this to the cooked tapioca and mix well.
- serve hot with fish curry/ beef/chicken curry.
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