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Magazine
Tapping tapioca
UMMI ABDULLA
TAPIOCA is nutritious and wholesome, and in Kerala is known as the poor man's vegetable. Being rich in carbohydrate, it is used as a supplementary food. The tapioca flower is also used to make puttu and chappatis in Kerala. It contains carbohydrate, minerals, calcium, iron and vitamins. A few recipes.
Carrot tapioca pudding
Ingredients:
Grated tapioca 1 cup
Milk 2 cups
Sugar ½ cup
Grated carrot ½ cup
Condensed milk 1 tin
China grass 10 gm
For garnishing:
Cashewnuts, carrots (grated) co
conut (grated)
Method:
Soak china grass in ½ cup milk. Wash the tapioca and drain the water. Boil sugar and milk. Add tapioca and carrot and cook till soft. Add the china grass and cook till dissolved. Continue to cook for a few more minutes. Add the condensed milk and stir well.
When it becomes custard-like in consistency, remove from the fire. Pour in a shallow dish and keep aside. When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set. Cut into pieces and serve.
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Kappa-Bonda
Ingredients:
Tapioca ½ kg
Onion (chopped) 1 (big)
Coriander leaves (chopped)
2 tbsp
Curry leaves (chopped) 3 sprigs
Green chillies (chopped) 4
Salt to taste
Oil 1 tbsp
For the batter
Gram flour 1 cup
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Oil for frying
Method:
Peel and cut the tapioca into large pieces. Pressure cook till soft. Strain and mash well. Heat a tablespoon of oil and add the mustard. When it splutters, add the onions, chillies and curry leaves.
When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.
Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.
Heat oil in a kadai. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.
Serve with coconut chutney.
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Kappa Puttu
Ingredients:
Tapioca ½ kg (soft variety
without much strings)
Coconut (grated) 1
A little salt
Method:
Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.
Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut. Repeat till the kutti is full. The last layer should be of coconut. Keep this in the vessel with boiling water.
Cover and cook till the steam comes out. Keep for few seconds more. Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller. Serve hot with banana and sugar or with any curry.
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Crispy Kappa pakkoda
Ingredients:
Tapioca ½ kg
Green chillies (chopped) 4
Turmeric powder ¼ tsp
Big onion (chopped) 1
Rice flour ½ cup
Chilli powder ½ tbsp
Curry leaves (chopped) 4 sprigs
Salt to taste and oil for frying.
Method:
Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.
Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.
Remove to a strainer and drain the oil. When cool, transfer to an airtight tin and store.
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Kappa puzukku
Ingredients:
Tapioca (good soft variety) 1 kg
Saunf ½ tsp
Chilli powder 1 tsp
Curry leaves 2 sprigs
Grated coconut 1 cup
Garlic 2 cloves
Turmeric powder ¼ tsp
Salt to taste
Method:
Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).
Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.
Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve with hot Vendakka Mulakittathu.
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Vendakka Mulakittathu
Ingredients:
Lady's finger 200 gm
Tomatoes (chopped) 100 gm
Turmeric powder ½ tsp
Oil (preferably coconut oil) 2 tsp
Big onion (chopped) 1
Chilli powder 2 tsp
Tamarind (the size of
a small lime)
Mustard ¼ tsp
Green chillies 2
Garlic 4 cloves
Curry leaves 1 sprig
Salt to taste
Method:
Wash and cut the lady's finger into thin, round pieces. Cut the chillies into round pieces. Crush the garlic. Soak the tamarind in water and squeeze out the juice.
Heat the oil. Add the lady's finger, fry lightly and remove. Add the mustard. When it crackles, add the onion and chillies. When the onion becomes soft, add the garlic, chilli, turmeric, curry leaves and salt. Stir and add tamarind juice. Boil for a few minutes. Add the lady's finger and a little more water. Cook for few seconds and remove from the fire. Serve with Kappa Puzukku.
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