Kappa Mezhukkupuratti

Kappa is one of the favourites of Mallus and kappa with different combination of hot ‘n’ spicy non-vegetarian curries make it an ideal breakfast, lunch, or dinner item. For me, also the same. I like kappa as a side dish for rice rather than a main item. One of my favourite lunch combinations is rice with Kappa Mezhukkupuratti,  moru curry and mango pickle. Mezhukkupuratti is anything which is seasoned and cooked in oil, particularly in coconut oil. Even though it is a mezhukkupuratti, very little oil is used for cooking this item.

Ingredients:

• Kappa/tapioca/cassava – 2 cups, diced into 1/2” piece
• Coconut oil – 1 tbsp
• Small onion/shallots – 3-4, finely chopped
• Mustard – 1/8 tsp
• Dried red chilly – 3-4, halved
• Curry leaves – few
• Chilly powder – 1 tsp (preferably Kashmiri chilly powder)
• Turmeric powder – 1/8 tsp
• Hing/asafoetida/kaaya podi – a pinch (optional)

Method Preparation:

• Wash kappa pieces in enough water for 3-4 times and cook in enough water with salt to taste, and strain and keep aside (don’t cook until it is mushy)
• Heat oil in a kadai and crackle mustard, fry red chilies and curry leaves
• Fry onion with a pinch of salt until the oil separates
• Add turmeric powder and chilly powder, fry over simmering heat till the oil separates
• Add a pinch of asafoetida (optional) and mix well
• Add cooked tapioca pieces and mix well, cover and cook for 3-4 mins over simmering heat
• Remove from the stove and serve hot with rice and can have it as a snack for the tea

Hot ’n’ Spicy kappa mezhukkupuratti is ready.