How to make kappa puzhukku
Preparation time: 10 mins
Cooking time: 30 mins
Total time: 40 mins
- Tapioca, cubed- 2
- Water- to cook tapioca
- Salt- little
- Coconut, grated- 1 cup
- Cumin seeds- 1 tbsp
- Garlic, chopped- 2 cloves
- Green chili- 1 or 2
- Turmeric powder- 1/4 to 1/2 tbsp
- Salt- to taste
- Water- enough to grind into a coarse paste
- Coconut oil or vegetable oil- 2 tbsp
- Mustard seeds- 1 tbsp
- Small onions, chopped small- 3
- Red dry whole chili- 3
- Curry leaves- 1 sprig
Remove its skin from tapiocas, cut it into cubes, wash under water.
Boil tapiocas with water and little salt and turmeric until it turns tender and well cooked or pressure cook it for 4 to 5 whistles.
Drain the water and keep separate.
Into a blender, grind the above mentioned “to grind ingredients” to a coarse paste.
Into a large saucepan, add cooked tapiocas and ground paste.
Cook it for about 5 to 10 mins until it start to thicken and combine well.
If you want to slightly mashed up the tapiocas with the help of wooden spoon.
Remove from heat and keep it separate.
Serve it with fish curry or chilli chutney.
Check for various fish curries mentioned below and try with your kappa puzhukku