Kappa, poolakizhangu, maracheeni kizhangu, kolli, tapioca , cassava it is known as is root tuber. When you remove it, there will be lot of mud in it which has to be washed thoroughly. Then peel the skin and cut them into small pieces. In the middle, you will get a white string like portion which has to be discarded.
We can make papadam, subzi, chips etc. out of this. Kappa Puttu is also made with it. When we were small, we used to cut them into two to three pieces, boil it with salt and turmeric powder and serve with "Ulli Chammandi" means shallot chutney with little coconut oil. It is known as kappa puzhungiyathu. The taste is YUM.
Today, I made this curry for chapati and my husband who never tasted this liked it very much, even though it was a very simple preparation.
Let us look at the recipe now:
Preparation time: 10 minutes
cooking time: 20 minutes
serves: 2
Ingredients:
150 gms kappa
1 green chilli
1 big onion sliced
salt
turmeric powder
Masala (Optional) (if you are using masala, then avoid the green chilli from the ingredients)
3 tbsp coconut scraped
1 green chilli
1/4 tsp cumin seeds
Tempering:
1tsp coconut oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urid dal
1/4 tsp cumin seeds
few curry leaves
Method:
Wash the kappa, peel and cut into small pieces. Wash them well again. Boil one cup water and put the kappa in it. cook with salt and turmeric powder, green chilli. In a kadai, heat the oil, add the tempering ingredients. when it is done, add the sliced onion and saute till the onions are soft. When the kappa is cooked, add it in the onion mix, bring to a boil, serve hot with chapati or rice.
If you are using masala, grind the ingredients together, put it in the cooked kappa, bring to boil. temper with the ingredients mentioned under tempering.
We can make papadam, subzi, chips etc. out of this. Kappa Puttu is also made with it. When we were small, we used to cut them into two to three pieces, boil it with salt and turmeric powder and serve with "Ulli Chammandi" means shallot chutney with little coconut oil. It is known as kappa puzhungiyathu. The taste is YUM.
Today, I made this curry for chapati and my husband who never tasted this liked it very much, even though it was a very simple preparation.
Let us look at the recipe now:
Preparation time: 10 minutes
cooking time: 20 minutes
serves: 2
Ingredients:
150 gms kappa
1 green chilli
1 big onion sliced
salt
turmeric powder
Masala (Optional) (if you are using masala, then avoid the green chilli from the ingredients)
3 tbsp coconut scraped
1 green chilli
1/4 tsp cumin seeds
Tempering:
1tsp coconut oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urid dal
1/4 tsp cumin seeds
few curry leaves
Method:
Wash the kappa, peel and cut into small pieces. Wash them well again. Boil one cup water and put the kappa in it. cook with salt and turmeric powder, green chilli. In a kadai, heat the oil, add the tempering ingredients. when it is done, add the sliced onion and saute till the onions are soft. When the kappa is cooked, add it in the onion mix, bring to a boil, serve hot with chapati or rice.
If you are using masala, grind the ingredients together, put it in the cooked kappa, bring to boil. temper with the ingredients mentioned under tempering.
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