Paal kappa
Ingredients:
Tapioca (Kappa)
Small onions (cut and uncut)
Garlic
Curry leaves
Green chili
Dried red chili
Coconut milk (no separation of first and second press)
Salt (as needed)
Coconut oil
Mustard seeds
Preparation
Wash the tapioca and place it in a pan.Add 2 curry leaves and 2 garlic cloves to the tapioca.Pour in enough water to cook the tapioca.Add the required amount of salt for the tapioca.Cover the pan and cook the tapioca until it’s well done. The video mentions that if the tapioca takes a long time to cook, using a pressure cooker might be quicker.Once cooked, drain the water from the tapioca.Put the chopped small onions, green chilies, one sprig of curry leaves, and 2-3 garlic cloves into a mixer jar.
Crush these ingredients in the mixer.Add the cooked tapioca to a pan.Pour the crushed onion mixture over the tapioca.Mash the tapioca and the onion mixture together well. The video emphasizes that the tapioca should be mashed well for a good taste, especially when eating with fish curry.Pour the coconut milk into the mashed tapioca mixture. Cook and simmer until the coconut milk reduces and thickens.Add a little more salt if needed.
Heat coconut oil in a pan.Add mustard seeds and let them splutter. Add the chopped small onions and sauté them until golden brown.
Add a small piece of dried red chili and continue to sauté. Stir the Paal Kappa occasionally to prevent it from sticking to the bottom.Add the remaining dried red chili and curry leaves to the tempering and sauté well. The video mentions that adding small onions in the tempering gives a good flavor to the Kappa.Pour the prepared tempering over the Paal Kappa and mix well.
The Paal Kappa might appear to have a lot of gravy initially, but it will thicken after some time.
for details watch video
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