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Main Course

Kappa Cherupayar Puzhukku

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

Tapioca – 500g
Green gram
Raw banana - 1 no
Coconut - 1/2 pc
Shallots - 5 nos
Green chilly - 3 nos
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Oil - 2 tsp
Salt -, to taste
Water -, to taste

Preparation

Step 1
Cook the tapioca with turmeric powder, salt and water as needed. Set aside.
Step 2
2) Cook raw banana, green gram, turmeric powder, salt and water as needed.
Step 3
Grind the coconut, cumin seeds, green chilly, shallots and ¼ cup water.
Step 4
Mix cooked tapioca, green gram, raw banana and mash it thoroughly with a spoon.
Step 5
Add grinded coconut, curry leaves and let it go for 5 minutes.
Step 6
Heat the oil in a vessel and cook mustard in it and mix in with the puzhukku.
Step 7
Serve it with mango pickle.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Kappa Cherupayar Puzhukku

Straightforward Kerala cooking — good ingredients treated well, spiced with confidence, and served without pretence. The kind of food that tastes like someone's kitchen, not a restaurant.

Ingredientsfor 5 servings

Tapioca – 500g
Green gram
Raw banana - 1 no
Coconut - 1/2 pc
Shallots - 5 nos
Green chilly - 3 nos
Cumin seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Mustard - 1/2 tsp
Oil - 2 tsp
Salt -, to taste
Water -, to taste

Preparation

Step 1
Cook the tapioca with turmeric powder, salt and water as needed. Set aside.
Step 2
2) Cook raw banana, green gram, turmeric powder, salt and water as needed.
Step 3
Grind the coconut, cumin seeds, green chilly, shallots and ¼ cup water.
Step 4
Mix cooked tapioca, green gram, raw banana and mash it thoroughly with a spoon.
Step 5
Add grinded coconut, curry leaves and let it go for 5 minutes.
Step 6
Heat the oil in a vessel and cook mustard in it and mix in with the puzhukku.
Step 7
Serve it with mango pickle.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.