Creamy Paal Kappa | Tapioca Cooked In Coconut Milk
A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a cup of chai on a rainy afternoon.
Ingredientsfor 4 servings
- 1 kg Tapioca Chopped into small pieces
- Piece Ginger — crushed
- 5 nos Shallots — chopped
- 2 nos Green chilly — chopped
- 3 cup Coconut milk Milk taken from 2 cups grated coconut
- Salt, as needed
- 2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 5 nos Shallots — chopped
- 2 nos Dried Red chilly
- Curry leaves, a few
Preparation
Step 1
Boil the tapioca in enough water adding required salt. Cook well and strain the water. Set aside.
Step 2
Pour the coconut milk, crushed ginger, green chilly and shallots into the cooked tapioca.
Step 3
Allow the coconut milk to boil until it thickens. Turn off the heat when the dish reaches a creamy and smooth consistency.
Step 4
Warm coconut oil in a pan, let the mustard seeds crackle and cook dried chilies, shallots and curry leaves.
Step 5
Add the tempering into the cooked tapioca. Give everything a good mix.
Step 6
Creamy Paal Kappa with any spicy dish.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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