Unakka Kappa Puzhukku / Dried Tapioca recipe
Yesterday, one of my friends send me small packet and i was shocked in surprise when i opened the packet. It was nothing but a handful of dried tapioca shreds. It is one of my favourites. Before going to the recipe i would like to share some of my special moments with dried tapioca. When I was working in Maldives, one my colleagues Joseph, who is working in Mangalore University right now, introduced me to this dried tapioca delicacy. Earlier i thought tapioca is dried only for making chips, one of the chips varieties prepared at home for Onasadhya and later on my husband started bringing dried tapioca powder for making puttu. These experiences enhanced my craving for dried tapioca.
Unakka Kappa / dried tapioca is prepared in two ways. Either tapioca is dried in sunlight without cooking or dried after cooking. This process is done to preserve tapioca for a long time and make a regular supply of kappa. Different dishes prepared from dried tapioca is Puzhukku, tapioca puttu, and tapioca chips.
Before preparing Puzhukku, dried tapioca has to be washed and soaked 24 hrs or at least overnight. After that, pressure cook in enough water for 6-8 whistles.
- Dried tapioca - a handful
- Coconut scraped – 2 tbsp
- Green chilly – 1, crushed (preferably small variety of green chilly/kaanthari mulaku)
- Shallots – 2, crushed coarsely
- Garlic – 2 flakes, crushed
- Curry leaves – few
- Turmeric powder – 1/8 tsp
- Salt to taste
How to prepare the Puzhukku?
- Wash soaked tapioca in enough water for 3-4 times and pressure cook with salt and 3-4 cups of water
- Strain the excess water and keep aside
- Rub rest of the given ingredients well with fingers and add to the cooked tapioca
- Mix well and adjust the salt
For tempering (optional):
- Heat 2 tsp of coconut oil and splutter mustard seeds,dried red chilly halved and few curry leaves
- Pour on top of the Puzhukku, cover and keep aside
- Mix well one more time just before the serving
It can be served with fish curry or Ulli Chammanthi (onion chutney)
Ingredients for Ulli Chammanthi:
- Shallots – 10
- Green chilly – 5 (small variety, Kaanthari mulaku)
- Salt to taste
- Coconut oil – 1 tbsp
Break shallots and green chilly by crushing with fingers, add salt to taste and mix well, finally add the coconut oil. Ulli Chammanthi is ready.
- Usually fresh tapioca is cleaned, sliced, and dried or cleaned, sliced, cooked and dried for making it to dried tapioca.
- Even though dried tapioca Puzhukku tastes superb, its taste is different from the Puzhukku prepared from the fresh tapioca.