Kappa Puzhukku
Prep Time: 15 minutes
Ingredients:
- Tapioca – 1
- Shallots (Kunjulli) – 5
- Green Chillies – 3 or 4
- Crushed Garlic Cloves – 5
- Dry Red Chillies – 3
- Curry Leaves – A sprig
- Turmeric Powder – 1/4 tsp
- Cumin (Jeerakam) Seeds/Powder – 1/4 tsp
- Oil – 1 tbsp
- Mustard Seeds – 1/4 tsp
- Salt – to taste
- Water – as needed
Instructions:
Peel the thick brown and thin pink skin from the Yuca Root and cut it into small bite sized pieces. Wash it well.Boil the tapioca pieces along with salt and turmeric until it is fork tender. Then drain the water and keep it aside.Heat oil in a pan and splutter mustard seeds.Add shallots, green chillies, garlic, red chillies, curry leaves and saute till the shallots begin to brown lightly.Add a pinch of turmeric and cumin and saute for a minute.Add the boiled tapioca pieces and mix well.You can mash the tapioca pieces lightly.
Peel the thick brown and thin pink skin from the Yuca Root and cut it into small bite sized pieces. Wash it well.Boil the tapioca pieces along with salt and turmeric until it is fork tender. Then drain the water and keep it aside.Heat oil in a pan and splutter mustard seeds.Add shallots, green chillies, garlic, red chillies, curry leaves and saute till the shallots begin to brown lightly.Add a pinch of turmeric and cumin and saute for a minute.Add the boiled tapioca pieces and mix well.You can mash the tapioca pieces lightly.
