Simple and Delicious !

Kappa /tapioca with fish and ulli chammanthi /shallots chutney is a delicious dish which I usually crave for... :) This fish preparation is not a curry , it is the "mathi thappuvechathu" dish which we do prepare using the old baking method! (See the recipe and baking method here)
During a specific season, we get fresh big sardines (mathi / chaala) which contains lots of fat ( meen neyyu) in it and with the lesser number of bones too. That kind of sardines are good for preparing this. Sardines soak in the thick masala of freshly ground ginger, garlic, shallots, pepper, gooseberry (or tamarind) etc and slowly reduce water on a medium heat.You can try this with ayala/mackerel also.



For preparing Kappa / tapioca,
Cut and peel the roots. Wash and boil in water enough to soak it. Add salt when it is boiled. Cook and drain when it is done.



I have posted a Ulli chammanthi recipe before, with dry red chillies. This one is with green chillies, which is best with kappa.

Ulli chammanthi
Small onions 7
Tamarind 1 gooseberry size
Green chillies 4 (according to taste)
Salt
Coconut oil

Peel small onions, wash them.. Grind all the ingredients together and add coconut oil in the end.

See other Kappa / Tapioca preparations here.

Kappa cutlet ingredients and preparation method
Kappa mashed 2 cups
onion 1 chopped
green chillies 2 or 3 chopped
curry leaves few chopped
coriander leaves chopped few optional
ginger 1/2 inch piece chopped
garam masala 1/2 tsp
salt
coconut oil



For filling
shallots / chuvannulli
tamarind / puli
dried red chillies / unakkamulaku
salt



Follow the recipe of ullichammanthi.

For coating
bread crumbs
egg



Heat oil, saute onion, green chillies, ginger, curry leaves, coriander leaves. Add garam masala. Stir well and mix with salt and mashed tapioca.Apply little oil on palms. Make small balls. Press one side with fingers and fill ulli chammanthi. Shape into the cutlet form. Dip in egg / egg white / maida batter and roll in breadcrumbs. Deep / shallow fry. Add pepper powder if you need very spicy cutlets.And add much chutney than you see in the picture.

Kappa Biriyani Ingredients
Kappa 3/4 kg
beef 1/2 kg
onion 2
tomato 1
green chillies 2
curry leaves few
coriander leaves few chopped
garlic cloves 6
ginger 1 inch piece
pepper corns 1 tsp
turmeric powder 1/2 tsp
garam masala 1 tsp
chilli powder 1 tsp or more
coriander powder 1 tsp
coconut oil
small onions chopped 5
mustard seeds optional
salt



How to prepare
Cut kappa / tapioca into small pieces . Clean and boil tapioca with salt and enough water. Drain water.

Grind garlic and ginger to a paste. Wash and cook beef with chopped onion, tomato, garlic and ginger paste, crushed pepper corns, salt and all the powders.Reduce water to make a thick gravy. Heat oil, saute chopped shallots / chuvannulli, add curry leaves, slit green chillies and the thick beef curry. Add cooked tapioca and coriander leaves and mix well.Remove from fire and keep covered for a while.

Its raining in Dubai right now........The weather is cold, and this dish is suitable for the rainy evenings! I prepared it yesterday evening, of course this evening snack turned out as my dinner too..:) I love to take this as breakfast, lunch etc etc.........
In my place (nearby places of Gvr and Kkm) , we call this dish Kolli ishtu. I have heard some people call it Kappa puzhukku also. I have never seen my umma (mom) added turmeric to this dish. She prepared whitish and not much mashed kolli ishtu.

Ingredients and method
for preparing Kolli ishtu / Kappa puzhukku

Tapioca 2 roots
peel it and cut into small pieces. Remove the fiber part in the center.

for seasoning
small onions 15
garlic cloves 2 big
red chillies dried 3 or 4
curry leaves few
cumin seeds / jeerakam 1/4 tsps
mustard seeds 2 tsps
turmeric powder 1 tsp
coconut oil
coconut grated 2 Tbsps
salt



Boil tapioca pieces with salt and enough water to cover it.(I do pressure cook until one whistle. This depends on the quality of the tapioca.) Drain the cooked water.

Crush small onions, red chillies and garlic cloves together. Heat coconut oil, splutter mustard seeds and cumin seeds. Add crushed ingredients,turmeric powder and curry leaves. Saute until the small onions turns little brown colored, add grated coconut. Stir for few seconds. Add cooked tapioca pieces and mix and mash well. Add extra salt if needed.
Enjoy with spicy red fish curry and a hot tea!

Read more about Kappa / maracheeni / kolli / cassava / tapioca..............