| Recipe Name:
Kappa |
| |
| |
| Category:
Indian Regional |
Sub Category:
Kerala |
|
| Prep Time |
Cook Time |
Serves |
| 15 mins |
25 mins |
6 |
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Ingredients: |
| Kappa |
|
1 kg |
| Turmeric Powder |
|
1/2 tsp |
| Green chili |
|
4-5 nos |
| Garlic |
|
5 cloves |
| Jeera seeds |
|
50 g |
| Grated coconut |
|
1/4 cup |
| Coconut oil |
|
2 tsp |
| Dried red chilly (make small pieces) |
|
2-3 nos |
| Curry leaves |
|
1 stalk |
| Mustard seeds |
|
1/2 tsp |
| Small onion |
|
2 pcs |
|
|
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Method: |
- Peel the Kappa and boil till soft (around 15 minutes) in sufficient water after it become soft, stain the water.
- Make the past of cumin seeds, garlic, grated coconut, green chilly and add the past in boiled Kappa along with the turmeric powder.
- Put a pan on stove and pour the coconut oil and boil the oil in medium fire, after 1 minute add the mustard seeds, onion pieces, dried red chilly, curry leaves and fry all the ingredients 1/2 a minute.
- Pour this mixture into tapioca and mix well.
- Serve hot.
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