Kappa Stew/Tapioca stew
August 28, 2016
Ingredients:
- Kappa/tapioca/maracheeni : 1 medium
- Onion : 1 no
- Green chillies : 3 nos
- Ginger : 1/2" pc
- Thin coconut milk : 1 cup
- Thick coconut milk : 1/2 cup
- Coconut oil : 1 tsp
- Curry leaves : 1sprig
Method:
- Slice onion very thinly and keep aside. Slit green chillies lengthwise. Chop ginger also 1' long athin pieces.
- Wash the tapioca well to remove the soil from it. Peel the skin and cut into cubes. Pour water to cover the tapioca pieces cook uncovered and allow it to boil. Remove from fire and drain the water.
- Again add 1/2 cup of water and cook it till the pieces become very soft. Mash some pieces so that gravy becomes thick.
- Add onion slices, graeen chillies and ginger julians to this and then thin coconut milk to this and cook for 10 mins.
- Reduce the heat and add thick coconut milk to this, keep it for 3 mins more and remove from fire.
- Add curry leaves and drizzle some coconut oil to this. This curry should be semi thick and it goes well with Appam, Idiappam or idli or dosa!!
0 comments