It was last Saturday that I had a mood for home cooked South Indian meals. I didn’t want to step out for lunch. I went with the idea to create a simple meal that will be full of flavor and taste. The weather got weird here. It’s foggy, rainy and sunny . All in one week. Sun hardly smiled at us during the beginning of the week, rain kept singing aloud the entire day which made commute bad and there bumper-to-bumper traffic on major freeways. Overall it was an frustrating week with respect to weather.
Hot, spicy and steamy stomach filling meal is just apt for this weather. I decided to make brunch that day. It’s weekend and the days starts little late than the previous five days. I wanted to make raddish/daikon sambar, lemon rasam, carrot poriyal and tapioca masala. It has been really long time since I cooked an eloborate meal. I rolled up my sleeve and began with the preparation at 9.00 am and gladly the food was ready in two hours. I deep fried fresh batch of appalams. It’s been quite sometime since I enjoyed a meal like the one I made that day. I wanted to make a dish with country vegetables. I was reminded of the tapioca my grandparents would bring from our village, so I choose to use tapioca instead of potatoe. I cooked chunks of tapioca in a spicy coconut masala. This is one of my grandmother’s signature recipe and it tastes great with rice and sambhar, rasam or yogurt.
Nag’s Kappa Masala Recipe reminded me of my grandmother’s tapioca dish. So I made this dish for the Kerala Kitchen Cookout this month. Tapioca Masala is my entry for this event. About Nags, her blogs were one of the few blogs I visited even before I started my blog. Infact, she was the first person to comment on my croissant post. I doubt whether she will remember that. Here is the link to that crossaint post where Nags commented first.
Some basic rules to join this Kerala Kitchen cooking group this month:
– You can use Edible Garden’s Kappa Masala recipe as a general guideline to make your dish. Feel free to adapt and change it to your taste and liking
– You have to link your post to Nag’s post if you are a blogger. Eg: “This Kappa Masala Recipe was adapted from Edible Garden, who is hosting the Kerala Kitchen cookout this month”.
– The post needs to be made between the 1st of Feb and 2nd of March and linked to below using the Linky Tool.
– Non-bloggers are welcome to join but please email the picture of your dish to Nags. You can find her contact email in her website.
Source: My grandmother
Serves: A family of four
- 1 medium sized tapioca
- 2 onions, thinly sliced
- 1 tablespoon ginger-garlic paste
- 10-12 curry leaves
- 1/2 tablespoon Chilli powder
- 2 tablespoon Coriander/dania powder
- 1/2 cup shredded coconut (fresh/dessicated)
- 1 teaspoon fennel seeds
- 1/4 cup Oil
- Salt to taste
- 1 cup water (use accordingly)
- 2 Cloves
- 2 Cardamon
- 1/2” Cinnamon stick
- Grind the coconut and fennel seeds with little water (about 2 tablespoon) to a fine paste and keep aside.
- Dry roast the garam masala ingredients. Cool and grind to a fine powder. Set aside.
- Heat the oil in cooking pan. Add the powdered masala, ginger-garlic paste and curry leaves and stir for few seconds.
- Saute the onions till brown in the tempered oil, about 10-12 minutes. Add the cubed tapioca with little salt and let them cook for a couple of minutes.
- Add the turmeric powder, coriander powder and chilli powder. Cook till the raw smell disappears. It would take about 3-5minutes.
- Add the coconut-fennel seeds paste now and mix them all together well. Pour in 1 cup of water and close the lid. Let them cook for 20-30min till the tapioca turns soft.(Sprinkle more water if necessary). Adjust salt to taste.