- Peel off the skin from the tapiocas, cut into cubes, wash under running water. Boil the tapiocas along with water and salt until they turn soft and fork- tender. Drain the water from the cooked tapiocas and keep aside. In a blender, grind coconut,cumin,garlic,green chillies, Turmeric,water. In a large saucepan, add the cooked tapiocas and the ground coconut paste. Gently mash the tapiocas using a wooden spoon. Add 1½ tsp salt, combine well. Cook for 10 minutes until the gravy starts to thicken. Remove the pan from the heat and keep aside covered. Heat a small pan over medium heat, add oil. When the oil turns hot, add mustard seeds and let it splutter. Add the chopped small onions and saute for a few minutes. Add dry red chilies and curry leaves, saute till onions have turned brown. Pour this tempering over the cooked tapioca. Serve warm.
Kappa puzhukku
#myrecipe
By Radha Nelanti
Mar, 28th
478
Servings
4 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- Tapioca
- Water
- Salt
- Coconut
- Cumin
- Garlic
- Green chillies
- Turmeric
- Water
- Oil
- Mustard
- Onion
- Red chilli
- Curry leaves
