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Tapping tapioca

UMMI ABDULLA

TAPIOCA is nutritious and wholesome, and in Kerala is known as the poor man's vegetable. Being rich in carbohydrate, it is used as a supplementary food. The tapioca flower is also used to make puttu and chappatis in Kerala. It contains carbohydrate, minerals, calcium, iron and vitamins. A few recipes.

Carrot tapioca pudding

Ingredients:

Grated tapioca 1 cup

Milk 2 cups

Sugar cup

Grated carrot cup

Condensed milk 1 tin

China grass 10 gm

For garnishing:

Cashewnuts, carrots (grated) co

conut (grated)

Method:

Soak china grass in cup milk. Wash the tapioca and drain the water. Boil sugar and milk. Add tapioca and carrot and cook till soft. Add the china grass and cook till dissolved. Continue to cook for a few more minutes. Add the condensed milk and stir well.

When it becomes custard-like in consistency, remove from the fire. Pour in a shallow dish and keep aside. When half set, garnish with grated carrot, coconut and cashewnuts. Refrigerate till set. Cut into pieces and serve.

* * *

Kappa-Bonda

Ingredients:

Tapioca kg

Onion (chopped) 1 (big)

Coriander leaves (chopped)

2 tbsp

Curry leaves (chopped) 3 sprigs

Green chillies (chopped) 4

Salt to taste

Oil 1 tbsp

For the batter

Gram flour 1 cup

Chilli powder tsp

Turmeric powder tsp

Oil for frying

Method:

Peel and cut the tapioca into large pieces. Pressure cook till soft. Strain and mash well. Heat a tablespoon of oil and add the mustard. When it splutters, add the onions, chillies and curry leaves.

When the onions are cooked, add mashed tapioca, salt and coriander leaves and remove from fire.

Cool and mix well. Roll into balls the size of a lemon. Make a thick batter with gram flour, chilli powder and a little salt.

Heat oil in a kadai. Dip and cover each tapioca ball with batter and deep fry till light brown and remove.

Serve with coconut chutney.

* * *

Kappa Puttu

Ingredients:

Tapioca kg (soft variety

without much strings)

Coconut (grated) 1

A little salt

Method:

Wash and peel the tapioca. Grate into a dish with water. Strain and press it to remove the water completely. Add a pinch of salt and mix.

Take a puttu vessel, pour some water (it should fill only half the vessel) and boil. Take the Puttu Kutti (mould), put a handful of grated coconut and two handfuls of grated tapioca on the coconut. Repeat till the kutti is full. The last layer should be of coconut. Keep this in the vessel with boiling water.

Cover and cook till the steam comes out. Keep for few seconds more. Remove the kutti from the vessel. Remove the contents to a plate from the kutti with the help of a chappati roller. Serve hot with banana and sugar or with any curry.

* * *

Crispy Kappa pakkoda

Ingredients:

Tapioca kg

Green chillies (chopped) 4

Turmeric powder tsp

Big onion (chopped) 1

Rice flour cup

Chilli powder tbsp

Curry leaves (chopped) 4 sprigs

Salt to taste and oil for frying.

Method:

Peel and grate the tapioca for the puttu. Remove from the water and drain. Add all the ingredients except the oil.

Mix till blended. Heat the oil. Take a little batter in your hands and sprinkle it with your fingers like pakkodas in the hot oil. Fry till crisp.

Remove to a strainer and drain the oil. When cool, transfer to an airtight tin and store.

* * *

Kappa puzukku

Ingredients:

Tapioca (good soft variety) 1 kg

Saunf tsp

Chilli powder 1 tsp

Curry leaves 2 sprigs

Grated coconut 1 cup

Garlic 2 cloves

Turmeric powder tsp

Salt to taste

Method:

Peel the tapioca and cut into big pieces. Pressure cook with two cups of water and cook till soft (for about five minutes).

Drain the water keeping a little water with the tapioca. Add the chilli, turmeric and salt to taste. Mash till smooth.

Grind the coconut with saunf and garlic to a paste. Add to the mashed tapioca. Add curry leaves. Boil for a few seconds and remove. If the puzukku is too thick add a little more water and make it semi-solid. Serve with hot Vendakka Mulakittathu.

* * *

Vendakka Mulakittathu

Ingredients:

Lady's finger 200 gm

Tomatoes (chopped) 100 gm

Turmeric powder tsp

Oil (preferably coconut oil) 2 tsp

Big onion (chopped) 1

Chilli powder 2 tsp

Tamarind (the size of

a small lime)

Mustard tsp

Green chillies 2

Garlic 4 cloves

Curry leaves 1 sprig

Salt to taste

Method:

Wash and cut the lady's finger into thin, round pieces. Cut the chillies into round pieces. Crush the garlic. Soak the tamarind in water and squeeze out the juice.

Heat the oil. Add the lady's finger, fry lightly and remove. Add the mustard. When it crackles, add the onion and chillies. When the onion becomes soft, add the garlic, chilli, turmeric, curry leaves and salt. Stir and add tamarind juice. Boil for a few minutes. Add the lady's finger and a little more water. Cook for few seconds and remove from the fire. Serve with Kappa Puzukku.

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