Kappa Uppumavu

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Good as breakfast, teatime snack, as well as dinner. Can be served with chilly chutneys or fish curry
Preparation time: 30 minutes | Difficulty Level: Easy | Serves: 2-3
    • Tapioca – ½ kg
    • Grated Coconut – 2 cups
    • Ginger (chopped) – 1 teaspoon
    • Shallots (chopped) – 10
    • Green Chilly (chopped) – 3
    • Garlic (chopped) – 5 pods
    • Mustard Seeds – ½ teaspoon
    • Curry leaves – 2 stem
    • Coconut Oil – As needed
    • Salt – As needed

How To

  • Peel and chop tapioca into small pieces. Wash the pieces properly in clean water.
  • Allow it to cook in plenty of water adding salt. While cooking tapioca, take care not to cover the vessel. Drain and keep aside when it is cooked.
  • Heat oil in a thick bottomed pan and splutter mustard seeds.
  • Add chopped shallots, ginger, garlic, green chillies and curry leaves. Saute well.
  • Now add the grated coconut and mix well. Stir for 2 minutes on low flame.
  • Slightly mash the cooked tapioca and add to this. Mix well. Stir for 2-3 minutes and serve hot.

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