Kappa Mezhukkupuratti
Finely chopped tapioca stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.
Ingredientsfor 3 servings
- 500 g Tapioca cooked along with salt, Kappa
- 5 nos Small onions – 4 (Kunjulli)
- 5 nos Garlic pods – 4
- Chilly powder the more, the tastier
- ½ tsp Turmeric powder
- Curry leaves A, a few
- Salt, to taste
- 1 – Oil
Preparation
Step 1
Cook tapioca pieces along with salt in a pressure cooker, till it is done.
Step 2
Warm the oil in a pan or a kadai.
Step 3
Add crushed onions and garlic and sautT for a while.
Step 4
Add turmeric powder followed by chilly powder and fry.
Step 5
Add curry leaves and sautT again.
Step 6
Add salt, if required.
Step 7
Add the chopped and cooked tapioca pieces and Stir everything together thoroughly.
Step 8
Keep it on flame till the whole mixture gets mixed well.
Tip
Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.
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