Kappa fry recipe with step by step pictures
Kappa fry(kappakilangu varuval) is a south-indian sidedish recipe for rice. I serve it as a evening time snack. For kids, i dont fry the kappakilangu. I just boil the tapioca and serve with granulated sugar. When it gets cool, it is not good with sugar and i made it as a stir fry. Hope you like the recipe. Give it a try and let me know.
Enjoy the food!
Ingredients :
. Kappakilangu / Tapioca - 2 medium sized
. Onion - 1 big onion (finely chopped)
. Garlic cloves - 8 nos.
. Curry leaves - 1 sprig
. Dry red chillies - 3
. Green chillies - 2 (slited)
. Turmeric powder - 1 tsp
. Oil - 1 tblsp
. Mustard seeds - 1 tsp
. Urad dal - 1 tsp
. Salt to taste
Method :
1. Peel the skin of the tapioca. Pressure for about 4 whistles with some salt. Let it cool. Chop into small cubes.
2. Heat oil in a kadai. Add mustard seeds and urad dal. After it crackle and becomes golden brown, add curry leaves, dry red chillies and green chillies. Saute for few secs.
3. Add crushed garlic cloves with skin. Saute. Add chopped onion. Saute until it becomes translucent.
4. Add turmeric powder. Saute. Add kappakilangu. Mix well. Add salt. Toss well. Cook in medium flame for 5 mins. Serve.
Pictorial :
1) peel the skin of the tapioca and pressure cook for about 4 whistles with 1 tsp of salt.
2) Let it cool. Remove the middle stem.
3) Chop into small cubes.
4) Heat oil in a kadai.
5) Add mustard seeds and urad dal.
6) After it crackle and becomes golden brown, add curry leaves, dry red chillies and green chillies. Saute for few secs.
7) Add crushed garlic with skin. Saute.
8) Add chopped onion.
9) Saute until it becomes translucent.
10) Add turmeric powder.
11) Saute for few secs.
12) Add cubed kappakilangu.
13) Mix well. Add salt.
14) Toss it well. Cook for 5 mins in medium flame. Stir inbetween.
15) Serve.
Note :
1. Add little salt to this fry as we have added salt while pressure cooking.
2. Adding garlic with skin gives nice aroma.
3. I cooked for 4 whistles. If it is tender, pressure cook for 2 whistles.
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