Kappa puzhukku and fish curry is an all time favourite of keralites.
Ingredients
- Tapioca – half kg
- Turmeric powder – 1/4 tspn
- Salt – as required
- Coconut – 1 cup
- Shallots – 7-8
- Green chilly – 2
- Curry leaves – 1 spring
- Cumin seeds – 1/4 tspn
- Coconut oil – 2 tspn
Method
- Cook tapioca with salt and water in pressure cooker or kadai, until it is mushy. Extract the water and transfer the tapioca to a pan.
- Grind together coconut,shallots, green chilly, curry leaves, cumin seeds and a pinch of turmeric powder. Add it tot he tapioca and mix well.
- Finally drizzle coconut oil on top and switch off the falme and keep covered for 5 minutes until all flavours are locked inside…Serve hot!!!Great combination with mathi curry