തകർപ്പൻ രുചിയിൽ കപ്പപുഴുക്കും കാന്താരി തൈർ ചമ്മന്തിയും | Kerala Style Boiled Tapioca | Samsaaram TV

Описание: സ്പെഷ്യൽ കപ്പപുഴുക്കും കാന്താരി തൈർ ചമ്മന്തിയും..!! ഇങ്ങനെ കപ്പ ഉണ്ടാക്കൂ ഇനി ആർക്കും കഴിക്കാം

Kappa (tapioca) recipe/Tapioca masala recipe.

Ingredients:
For tapioca:
Tapioca – 2 Kg.
Green chili – 2 sliced.
Salt – As needed.
Turmeric – 1/2 tsp.
Curry leaves – 3 springs.

For Masala
Coconut – 1 nos grated.
Shallot - 3 nos.
Garlic - 1 bulb.
Ginger - One small piece.
Curry leaves – 2 springs.
Bird's eye chili (Kanthari mulaku) – 8 (oraccording to your spice level). (or green chili 2 nos)
Turmeric powder - 1 tsp.

For Garnishing mixture.
Mustard – 1 tsp.
Shallot – 4 nos, sliced.
Curry leaves – 3 springs.
Grated coconut – 2 hand full.
Dry Red Chili – 3 nos.

Preparation:
Crush the masala mixture in a mixer grinder. 2 to 3 spins are enough. Our masala is ready. Keep it aside.

Step 1.
Take a pressure cooker and add tapioca, green chili, curry leaves, salt and turmeric. Cook the tapioca in high flame. Two to 3 whistles are enough ( or according to your tapioca).

Step 2
Heat some oil in a sauce pan. Add mustard seeds and allow them to pop. Then add sliced shallot and curry leaves, dried red chili, and grated coconut. Saute in between. When it is finely roasted as shown in the video remove it from the pan.

Step 3
Add the coconut masala in the same sauce pan. Saute well. Allow some water to vaporize.

Step 4
Mix the tapioca and coconut masala layer by layer. Mix well with a stick. Our tapioca is ready.
Garnish it with the fried onion.

Preparation of chili chutney
Crush the chili, onion, curry leaves and salt in a mixer grinder. (2 to 3 spins are enough, ) Mix it with curd or coconut oil. Our chutney is ready.

Pachakam: Rincy
Camera & Edit : Lineesh Kunduthode