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Main Course

Cherupayar Kappa Puzhukk

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1 cup Green gram
1 kg Tapioca
1/2 tsp Termeric powder
1/2 tsp Red chilly powder
2 Green chilly
Salt, to taste
Water, to taste
Curry leaves, a few
To Temper
4 Dry red chilly
5 Shallots — chopped
1/2 tsp Mustard
2 tbsp Oil

Preparation

Step 1
Cook the green gram with turmeric powder,red chilly powder,green chilly,salt and water as needed.wait for 6-7 whistles.
Step 2
Cook the tapioca in water without adding salt.
Step 3
Drain the excess water from cooked tapioca and add cooked green gram into it.
Step 4
Add little water and mash the cooked green gram and tapioca with a spoon.
Step 5
Set a pan over medium heat and pour in the oil and temper the items as given in 'To Temper'.
Step 6
Pour this on to the curry.
Step 7
Serve while still hot.

Tip

Let the dish rest for a few minutes after cooking. Flavours settle and meld during this time, and the texture often improves.

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Main Course

Cherupayar Kappa Puzhukk

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 6 servings

1 cup Green gram
1 kg Tapioca
1/2 tsp Termeric powder
1/2 tsp Red chilly powder
2 Green chilly
Salt, to taste
Water, to taste
Curry leaves, a few
To Temper
4 Dry red chilly
5 Shallots — chopped
1/2 tsp Mustard
2 tbsp Oil

Preparation

Step 1
Cook the green gram with turmeric powder,red chilly powder,green chilly,salt and water as needed.wait for 6-7 whistles.
Step 2
Cook the tapioca in water without adding salt.
Step 3
Drain the excess water from cooked tapioca and add cooked green gram into it.
Step 4
Add little water and mash the cooked green gram and tapioca with a spoon.
Step 5
Set a pan over medium heat and pour in the oil and temper the items as given in 'To Temper'.
Step 6
Pour this on to the curry.
Step 7
Serve while still hot.