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Main Course

Kappa Puttu

Steamed layers of rice flour and coconut inside a cylindrical mould — puttu is Kerala morning fuel. It crumbles apart on the plate and soaks up kadala curry, banana, or just a spoonful of sugar and ghee.

40 min total|Prep 40 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

1/2 kg Kappa Tapioca
1 cup Coconut scrambled
Salt, to taste
1 tbsp Asafoetida powder (kayam)
1 tbsp Jeera cumin seeds

Preparation

Step 1
Grate kappa, mix it with salt and set aside for about 10 minutes so that the water will drain.
Step 2
Add jeera, asafoetida and mix thoroughly and keep it for about 5 minutes.
Step 3
Then in puttu kutti(puttu vessel),put coconut(scrambled)then kappa mix then again coconut as we do for rice puttu.
Step 4
Steam it for 7 to 8 minutes.
Step 5
Kappa Puttu is ready!
Step 6
Serve your Kappa Puttu with any non-veg curry - chicken or beaf curry- That will be the right combination with Kappa Puttu.

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 Puttu

40 min total|Prep 40 min|Cook 20 min|2 servings|easy

Ingredientsfor 2 servings

1/2 kg Kappa Tapioca
1 cup Coconut scrambled
Salt, to taste
1 tbsp Asafoetida powder (kayam)
1 tbsp Jeera cumin seeds

Preparation

Step 1
Grate kappa, mix it with salt and set aside for about 10 minutes so that the water will drain.
Step 2
Add jeera, asafoetida and mix thoroughly and keep it for about 5 minutes.
Step 3
Then in puttu kutti(puttu vessel),put coconut(scrambled)then kappa mix then again coconut as we do for rice puttu.
Step 4
Steam it for 7 to 8 minutes.
Step 5
Kappa Puttu is ready!
Step 6
Serve your Kappa Puttu with any non-veg curry - chicken or beaf curry- That will be the right combination with Kappa Puttu.

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.