The first time I ever tasted this dish was when I went to my in laws house after our marriage. Until then, I have had kappa koottan with coconut paste and also other varients which are commonly prepared in Trivandrum and Cochin. My amma either makes the tastier trivandrum style kappa koottan or makes kappa chenda with grated coconut for a rainy evening. Luckily, ‘almost’ all the important ladies of my life are simply awesome at cooking food like my amma, ammoomma and finally my mother-in-law. I am now waiting for a time when my Jebu can try her luck in the kitchen and I can taste it. Then only I can use the term ‘all the ladies’ of my life.
This is a so easy recipe. When I was working in India, she would pack my lunch with so many dishes and this was the one I always craved for. She makes the most delicious upperis with tapioca, papaya, bread fruit and raw jack fruit. I lived in the city until my marriage and all these were rare to find in the nearby markets everytime. On the other hand, even when all others at my in-laws( who have been eating these almost everyday) had less demand for these dishes, I would be dying to finish the whole of it in a single sitting. It is been long that I have tasted all of them and this recipe on the blog is inspired by her preparation.
You will need:
- Tapioca, chopped to bite sized pieces- 2 cups
- Shallots- 1/2 cup, chopped
- Garlic, crushed- 5 cloves
- Salt to taste
- Turmeric powder- 1/4 tsp
- Chilli powder- to taste.
- Dried red chillies, mustard seeds, curry leaves and oil for seasoning
- Wash the chopped tapioca two times in water.
- Cook them either in a pressure cooker up to one whistle or in a coking vessel with some salt and turmeric powder.
- In a pan, heat some oil and pop mustard seeds followed by dried red chillies, crushed garlic and curry leaves.
- Once the aroma comes out of the pan, add the chopped shallots.
- Add enough salt and saute the shallots until brown. Add chili powder to taste.
- Strain the cooked tapioca chunks and mix well with the contents of the pan.
- Serve hot with fish curry or simply with rice.