Friday, February 13, 2015

Kappayum chakkayum (Tapioca & Green JackFruit)

Kappai (Tapioca) is one of the staple food of kerela. You can't find a home where they won't eat this atleast 4 times a month with fish curry.And this is the favorite food of every malayali including me.It is one of the complex carb with lot of nutritional values.Why don't we skip rice and try this for a change as carb for a day.I am sure everyone will love it....

Ingredients:

Tapioca- 1 kg
Green JackFruit -  1/2 kg
Grated coconut- 1 cup
Salt to taste
Shallots- 10-12 (use onion if you don't have shallots, if using onion don't crush it slice it thinly as it may taste bitter when crushed)
Garlic- 6-7
Green Chillies- 2
Curry leaves- 2 sprigs
Chilli powder- 1 to 2 teaspoons (you can adjust to suit your liking)
Turmeric powder- 1 teaspoon
Coconut Oil- 2 tablespoons

Method:

1.I used frozen tapioca and green jack fruit so i used it directly.If using fresh one, Clean and dice the tapioca to 1″ pieces. And add the jackfruit directly no need to cut.Put the tapioca and jackfruit in a pressure cooker. 


2.Pour enough water so that it just covers the tapioca. Add some salt and turmeric. 
3.Cover and cook till the tapioca for 4 whistles, if you want soft go for 7 whistles. 
4.Open the cooker when the pressure is released on its own. 
5.Drain the water from tapioca and jackfruit and keep aside. 
6.Meanwhile coarsely grind or crush the shallots  along with chillies and garlic. Keep aside.


7.Return the drained tapioca into a pan along with the grated coconut and toss them.

8.In another pan, heat some oil. Add the ground shallot-garlic-chilli mixture along with curry leaves and saute till the raw smell goes. 
9.Add chilli powder and turmeric powder and saute for a minute. Add that to the tapioca mix well. 

10.This dish can be eaten just as it is. But having it with spicy fish or crab curry in kerala style is a match made in heaven.

Enjoy!!!
















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