Friday, February 22, 2013

Going back to the Roots!!!

Recipe: Kappa Masala/Kolli Masala(Tapioca/Cassava Masala)




Though I love to devour all kinds of cuisines and completely enjoy various combination of tastes and flavours, there is something irreplaceable about the authentic, warm and welcoming tastes of our own homeland. There is nothing more comforting than getting back home to your mom's cooking and to the tastes that you have grown up with.

Waking up to the aroma and sizzling sounds of roasting dosa and crackling mustard is bliss.... How I miss all those simple indulgences. Though we still have Dosa, idli , sambar and all that for breakfast on a regular basis, to have it ready made and served seems like long lost luxuries.
And when those untimely and sever pangs of hunger barges in suddenly, it is but rarely that images of cakes or burgers float in. It is almost always flash shots of hot, sizzling vadas and chutney or Unniappams or something nadan that comes rushing in, at least for me.
Kappa or Kolli as we call it in Trichur, Kerala, where I hail from, is one of those inevitable things at home. It's a favourite with all of us, especially my dad, oh, he's just crazy about it!!!!!
My mom prepares it in a couple of ways.... One is with grated coconut, green chillies, and all that,but don't think we can call that Kappa masala, well, that's the challenge at Kerala Kitchen this month.... So decided to go for the other way which is slightly more spicy. It's also my dads favourite... And he calls it Kolli stew.
Its a really really simple recipe but definitely a winner. It's goes quite well with Kerala fish curry but is  good to go sans any accompaniments too.

KAPPA/KOLLI MASALA



Ingredients

Kappa(tapioca) - 1 large ,cleaned and cut into blocks
Shallots - 5-6 crushed
Garlic - 2 pods crushed
Chilly powder - 1 tsp
Garam masala powder - 1/4 tsp
Curry leaves a handful
Salt to taste
Oil - 1 tbsp

Preparation

Cook tapioca immersed in water along with a pinch of salt, till well done. My husband and I love it a little over cooked so our tapioca pieces won't hold shape. I usually pressure cook tapioca, it is more faster (one whistle on high flame and one on low and then immediately open cooker after releasing pressure completely). You can do it otherwise too.
Once cooked, drain off excess water completely. Set aside.
Heat oil in a wok and drop in crushed shallots, garlic and curry leaves and sauté till it turn light brown. Tip in salt, chilly powder and garam masala and sauté for a few seconds.
Now add the cooked tapioca and mix well.
Remove from flame and serve hot.

13 comments:

  1. yummy kappa masala... :)
    http://sweettoothraf.blogspot.com

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  2. Never had tapioca, but this is how I'd like to try it!

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    1. Thanks Colette...... And I guess tapioca is definitly worth a try :)

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  3. love this with meen curry,yummy!!

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    1. Oh yes Julie..... Meen curry is an amazing combo with kappa any time :)

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  4. I've never tried kappa this way before... interesting addition of gram masala.... And i agree that there is nothing more comforting than having mom-made food :)

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    1. And Sarah, wen u make kappa this way, it's good go on its own , u really don't need an accompaniment, it also goes gr8 with kanji

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  5. I can eat this just like that, without rice or roti!!
    Very tasty looking recipe & amazing pic!!

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  6. I think the same kappa are made with the narrow cuttings. these are fired and are named as the koi kaal, these types of foods were first seen at the Thalasherry Foods. i think the name was given so for the simialr chiken leg piece structure.

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