"A RECIPE HAS NO SOUL. YOU AS THE COOK MUST BRING SOUL TO THE RECIPE" - thomas keller

Saturday, March 5, 2016

KAPPA PUZHUNGIYATHU (BOILED TAPIOCA WITH HOT GREEN CHILLY DIP)






This is a recommended!! I am sure by now there are many who are not sure what this dish is by reading the name or by looking at the picture. This is yet another one of Kerala's favorite dishes. When it comes to breakfast, 4 pm snacks and dinner, every malayalee would at least consider making this during those times. The best combination is Kappa Puzhungiyathu and Kanthari Chammanthi(step for this too is given below) or any other spicy chutney and or even with fish curry. Again I recommend everyone try this at least once.
Since back in the days during my childhood I have loved this dish. I remember always telling my mom to add extra Chutney to match with how many Kappa's pieces I have and she would not give me as much says it was so spicy.



Every evening when I head to the Kitchen to make something, this one dish would always pop into my mind. Some days I would not be able to make it, but I try to keep it consistent each month. The soft Kappa Puhungiyathu dipped into the Kanthari Chamanthi or Red Chilly Chutney (Unakka Mulaku) is just too delicious, mouth watering and the best. There is no other way to describe this dish.


A huge shout out to all the malayalee's out there who have tried this and to those who still have not. You are missing out.
The steps are very simple and easy. At the most it would take you about 20 mins to prepare this. That is about how much time it takes when I prepare it.
Did I forget to mention it is delicious and one of the oldest recipes that is still the favorite in Kerala? 
Well now you know!

INGREDIENTS
  • Kappa/ Tapioca/ Cassava       - as required
  • Salt                          - to taste
  • Water                         - as required to boil the kappa
METHOD OF PREPARATION STEP BY STEP


1.Peel off the outer brown and inner pink skin of the tapiocas. Cut into 2-3 inch long pieces. Clean well under running water.
2.Boil the tapioca with salt in a thick bottomed vessel filled with water above the level of the tapioca pieces, until the tapioca pieces are cooked and soft. Drain the water completely.



Serve with Kanthari(Bird's eye chilly) chammanthi or Red chilly chutney. 

KANTHARI CHAMMANTHI (BIRD'S EYE CHILLY-SMALL ONION DIP)

INGREDIENTS
  • Bird's Eye Chilly (kanthari)/ Regular green chillies                      - 3-4
  • Pearl Onions/ Shallots        - 6-8
  • Coconut Oil                   - 1-2 tbsp.
  • Curry Leaves                  - a few
  • Salt                          - to taste
METHOD OF PREPARATION STEP BY STEP FOR KANTHARI CHAMMANTHI

1.Crush green chilly, shallots and curry leaves in a mortor and pestle/ pulse them in a blender.

2.Transfer it to a bowl. Add salt and coconut oil. Combine well.
Serve with boiled tapioca/ colocasia.

RED CHILLY DIP (UNAKKA MULAKU CHAMMANTHI)

 INGREDIENTS
  • Dry red chilies         - 8-10
  • Shallots                - 6-8
  • Tamarind                - 1 small goosebery size ball
  • Curry leaves            - a few
  • Coconut Oil             - 1-2 tbsp.
  • Salt to taste                   
METHOD OF PREPARATION STEP BY STEP FOR RED CHILLY CHUTNEY

1.Heat oil in a thick bottomed pan. Roast the red chilies and shallots until the onions are lightly browned. Let it cool.
2.Blend the roasted chilies, shallots and tamarind to a coarse paste. If needed sprinkle a little water to it.
3.Transfer this mixture to a bowl and add coconut oil and salt. Mix well.
Precious Recipe:  ALOO GOBI (CAULIFLOWER POTATO STIR FRY)

ENJOY!!!

Hope you like it
Visit us for more
Precious Recipe:  ALOO GOBI (CAULIFLOWER POTATO STIR FRY)

Cooking Style: Pan Boiled
Location: Amma's Kitchen


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