Tapioca / kappa puzhukku

Kanji, kappa puzhukku, manga chammandi, payar thoran and poppadom

My all time favorite. Give me my kanji (rice gruel), kappa puzhukku and chammandy at any time and  I am a happy girl!

This is not just my favorite, but the all time favorite of many many malayalees!
It is even served in Guruvayur temple.

Notice how the jackfruit leaf has been folded to become a spoon. Here Kanji has been served with Mudira / Horse gram puzhukku.
For the recipe of mudira puzhukku, just substitute the tapioca with horse gram in the kappa puzhukku recipe below.

Any small road-side hotel would have this sign hung outside their door during lunch time.
It reads "Kanji Thayyar"...Kanji is ready.

Thus , I can safely say Kanji is Kerala's comfort food!

Here I give you the recipe of the perfect accompaniment with Kanji - Tapioca / Kappa puzhukku.

Ingredients:

Tapioca pic courtesy : soni somarajan

Tapioca - 1 large (600gms)
Green chillies - 5 or more
Coconut - 2 cups
Jeera - 1 tsp
Coconut oil - 2 tbsp
Curry leaf - 7
Salt to taste
Turmeric powder - 1 tsp

Method:

Remove the skin of the tapioca and wash well. Cut into big chunks.

Cook with ample water. Alternately pressure cook for 2 or 3 whistles.

Once the tapioca is cooked but holds shape, drain away the water.

Cut / break the tapioca into smaller chunks. Add 1 1/2 cups of water, salt, turmeric powder and 2 slit green chillies.

Cook until the tapioca looks slightly mashed.

Grind the coconut , green chillies and jeera into a fine paste.

Add the ground paste to the cooked tapioca.

Boil for 1 minute. 

Serve hot topped with fresh coconut oil and curry leaf.

(Note: Add the coconut oil to hot puzhukku just before serving. Do not boil after adding the oil.)

Have it with kanji / rice gruel.

and Mango chammandi. Raw mango ground withe coconut, salt, red / green chilly.