Kappa Erissery
Kappa Erissery was one of the common dishes prepared by my grandmother. It is normally made on days where there is no other liquid curry to be made for lunch like sambar, rasam, pulissery, moru curry, etc., We make Erissery with the ingredients likepumpkin, elephant yam, papaya. It can be used along with tea for evening. Try this, you will enjoy it definitely
Ingredients:
- Kappa or Tapioca – 1/2 kg, cut into small cubes
- Turmeric powder – 1/4 tsp
- Salt to taste
For grinding:
- Coconut scraped – 1 cup
- Cumin seeds – 1/2 tsp
- Green chilly – 2-3 no’s
For seasoning:
- Coconut oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Small onion – 3 no’s, finely chopped
- Red chilly dried – 3 no’s, halved
- Curry leaves – 2 sprigs
- Coconut scraped – 2 tbsp
Method of Preparation:
- Wash kappa or Tapioca pieces in enough water for 2-3 times
- Pressure cook with enough water, turmeric powder and salt to taste until the pieces are done well (4-5 whistles will be sufficient)
- Grind the ingredients slightly coarse and add to the cooked and mashed tapioca, bring to boil
- Heat oil in a pan, crackle mustard seeds
- Add chopped onion, halved red chilly and curry leaves
- Add scraped coconut and fry until it is brown in colour over low flame
- Add the seasoning to the tapioca, cover and keep aside
- While serving, mix the seasoning well
It is an ideal side dish for rice
My camera got some problem, so i couldn’t take a snap of the Kappa Erissery. Sorry………. I will add photo later
