Leela's Kitchen

Ingredients

Main dish

½ kg Kappa (Tapioca)

1 cup Grated Coconut

Salt to taste

2 tbsp Oil

1 whole red Chilly

1tsp mustard

1tsp urud dal

6 to 7 curry leaves

For Chutney

1 cup chopped sambhar onions

Salt to taste

3 green chilly

Kappa is the Malayalam word for Tapioca. It is the starch from the cassava plant. An image of Kappa is put up here for your reference. This preparation is usually served with particular onion chutney and the recipe of the chutney is also given here.

Method

1. Remove the skin of the Tapioca and chop it into medium sized pieces and clean it thoroughly in water. Boil 1 ½ litres of water & cook the tapioca pieces in it till it becomes very tender. This might take some time.
2. Once the tapioca is cooked, remove it from the stove and drain out the water. Add salt and the grated coconut to the tapioca and mix it well.
3. For seasoning heat a pan with 1tbsp oil and add red chilly, urud dal and mustard. When the mustard splutters add curry leaves. Add the above cooked tapioca into the pan and mix it well on slow flame for 2 minutes.
4. Kappa delight is ready. Serve hot.

Chutney

• Preparation

First grind Onion coarsely. Then add salt and the green chillies and grind it once. Now add curry leaves and grind it again. While serving, pour a little coconut oil to the chutney. Recipes for breakfast.