TAPIOCA / KAPPA PUZHUNGIYATHU WITH MULAGU CHALICHATHU

KAPPA/TAPIOCA PUZHUNGIYATHU WITH MULAGU CHALICHATHU

      Tapioca/Cassava is one of the earliest domesticated plants for more than 120 000 years.  It is believed to have been migrated from South America to other parts of the world. Travelled to Africa, Europe and Asia along with Portuguese and Spanish Sailors.
      At the end of 19th century, there was a drastic famine in South India.  Then the king of Thiruvithangoor of Kerala imported this root from Sri Lanka. Also, as it was brought into India by the Portuguese Sailors in Ships. It inherited its name - Kappal Kizhangu /Kappa Kizhangu, where Kappal means Ship and Kizhangu means Root in Malayalam &Tamil.
     Tapioca has a special place in Kerala Cuisine, it is a delicacy of every Malayalee.  Kappa and Meen Curry, Kappa Puzhukku and Porridge, or just a simple Kappa puzhungiyathu (steamed)  along with pounded Shallots & Chillies Chutney, all taste heavenly. Kappa/Maracheeni/Poola Kizhangu / Maravalli has become a staple food of  Keralites since early days.

Cuisine : Kerala (South India)
Recipe Type : Steamed Tapioca and Condiment
Spice Level : Medium - High
Difficulty : Easy
Serves : 3- 4
Author : SM


Preparation Time - 5 - 10 Minutes
Cooking Time - 10 - 15 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS :

Tapioca - 1/2 kg
Turmeric Powder - 1/2 Tspn (optional)
Water - Until it covers the Tapioca pieces
Salt - to taste

METHOD  :

To Boil Tapioca :

  • Peel the tapioca and wash it.
  • Then cut it into pieces of the desired size.
  • Wash it well until the water is clear.
  • Boil tapioca in water by adding salt and turmeric powder.
  • Cook until the pieces are soft.
  • Drain and discard the water.

For Mulagu Chalichathu/ Pound Chillies :

Green chillies /Birds Eye Chilli (Kanthari Mulaku) - 8-10 Nos.
Shallots - 20 Nos.
Tamarind - a Small Piece
Coconut oil - 11/2 Tbspn
Salt - To Taste

METHOD :

  • Crush Green Chillies and Shallots by using a mortar and pestle.
  • Add tamarind, salt to the above and mix well.
  • Drizzle coconut oil over it.
Serve hot-hot Kappa puzhungiyathu, with Mulagu chalichathu.

NOTES :

  • Cook Tapioca with enough water and discard the excess water.
  • Adding Turmeric is totally optional.
  • Can use a small mixer jar to grind shallots and chillies.  Grind them coarsely.
  • Adjust the number of chillies according to your level of preferred spiciness.

Important : Food Safety 

  • Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
  • So peel and wash it thoroughly with enough water.
  • Also, can soak them in water overnight and then discard the water and wash them again before cooking.
  • Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
  • These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated

0 Comments