Kappa Upma
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 3 servings
- Leftover cooked Tapioca(Kappa
- Coconut, to taste — grated
- 15 - Shallots — finely chopped
- Green chillies the more, the better
- Curry leaves A few sprigs
- 1 tsp Mustard seeds
- 2-3 Dry red chillies
- Salt, to taste
- Oil, to taste
Preparation
Step 1
Mash well the cooked tapioca and set aside. Grind together the coconut and green chillies to a coarse mixture. 2) Heat the oil in a pan. let the mustard seeds crackle and cook dry red chillies and curry leaves in it. 3) Add finely chopped shallots and sauté, till they turn translucent. Add salt. 4) Lower the flame and add the mashed tapioca followed by the coconut mixture and Stir everything together thoroughly. 5) turn off the heat and transfer the contents to a serving bowl. :- Serve hot. Goes well with ulli chammanthi or naadan meen curry or beef curry.
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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