Kerala Kappa Masala
Kappa masala is a Kerala-style tapioca masala dish which is easy to make and delicious to eat. This is usually a snack dish but you can also serve as a main with some chicken curry or vegetable curry on the side
Ingredients
- 5 cups of kappa or tapicoa cubed (about 500 gm)
- 5 cloves of garlic crushed
- 5 dry red chillies adjust to taste
- 2 tbsp of coconut oil
- 1/2 tsp of black mustard seeds
- 1/2 tsp of split urad dal
- 1 strand of curry leaves torn into pieces
- 1/4 tsp of turmeric powder
- Salt to taste
Instructions
- Peel the tapioca and wash it thoroughly to remove any dirt and sand.
- Cut into rough cubes by driving the knife in and splitting it off the centre of the tapioca.
- Cook the tapioca in a pan with enough water to cover it by an inch, until the pieces are soft (about 10-15 mins).
- Crush or coarsely grind 5 cloves of garlic and 5 red chillies together in a pestle and mortar.
- Heat 2 tbsp coconut oil and add 1/2 tsp mustard seeds.
- When they pop, add the garlic-chilli paste along with 1/4 tsp turmeric powder and fry for 10 seconds or until fragrant.
- Add the cooked tapioca, salt, and the curry leaves.
- Mix well and continue to stir until the spices coat the tapioca.
- Taste to ensure all spices are to your taste and remove from heat
- Serve hot with tea