Kappa Thenga Arachu Vechathu
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 2 servings
- 1/2 kg Tapioca
- 1/4 tsp Turmeric powder
- 1/2 cup Coconut — grated
- 4 nos Shallots (Kunjulli)
- 4 nos Green chillies
- Curry leaves, a few
- Salt, to taste
Preparation
Step 1
Cut tapioca into medium sized pieces and cook with salt and enough water. Drain well.
Step 2
Grind grated coconut, shallots and green chillies together to make a paste.
Step 3
Cook tapioca and roughly ground coconut paste together in a pan. Add curry leaves to it.
Step 4
When the water evaporates, remove pan from fire and give it a good stir.
Tip
When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.
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