Hope all the Tapioca lovers over there liked the Kappa Masala that I posted yesterday. Today I am sharing, yet another Tapioca recipe. This is very easy to make and it goes well with evening Coffee or Tea. Whenever I make Kappa masala, I reserve some cooked Tapioca and temper it in the evening to serve along with evening tea. Tapioca with lots of freshly grated coconut is a pure bliss for the rainy day evening. I clicked these pictures when I was in my hometown recently. By the way, the glass cup in the picture is my grandfather's. He was using it for many years and I am happy to use it for my blog. Let us move on to the recipe:
Ingredients:Tapioca/Kappa - 3 Cups(Peeled and cubed pieces)Coconut(freshly grated) - 1/2 cup to 3/4 cup
Salt - as requiredTo Temper:Coconut oil - 1 tblspMustard Seeds - 1 tspUrad dal - 1/2 tspCurry leaves - fewDry red Chillies - 3
Method:
1. Peel the outer skin and wash the tapioca to remove any dirt or sand. Roughly cube the tapioca into medium sized pieces. In an open pot, cook the tapioca with enough water and a little salt.
2.Cook the tapioca until it is soft and it takes approximately 10 to 15 mins. Drain the water and keep it aside. Meanwhile, in a pan temper the items under 'To Temper'. Then add the cooked tapioca.
3. Now, add the grated coconut. Mix it all together and switch off the flame.
Serve the delicious tempered Kappa with coffee or tea.
- Very good and tender tapioca cooks faster. However, some take a lot of time. Cooking time is purely based on the tapioca used. You can also pressure cook the tapioca.
- Adjust the coconut as per your need. If it is served immediately, then it is not required to heat the coconut. If serving later, cook the coconut for few mins by stirring it.
Happy's Cook - Divya
My favorite snack back home!! Nowhere we get delicious kappa except hometown!!
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