Kappa Upkari

I have raved enough about Kappa here,still so much more to rave;-).Kappa upkari is a dish which was a regular during kappa season.All of us loved the delicious kappa seasoned with chilly powder in coconut oil.The only thing to ensure the taste would be to use good quality kappa,which according to me is kappa available in Kerala.I usually boil the kappa and have it with chammanthi but this one is a treat!! Amma usually makes it in huge quantities(one leftover which appa doesn't mind having).While eating,she again sautes it in a little coconut oil so that it remains crispy on the outside and chewy inside.I am planning take some on my trip back..;-)

Recipe Marathon - Day 9 Kappa Upkari

Ingredients

Kappa/Tapioca - 1 kg
Coconut oil - 3-4 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chilly powder - 3-4 tsp
Salt to taste

Method

Wash and peel the kappa.
Chop into small pieces as you would to make upkari/stir-fry.
Boil water in a big pan and add the chopped kappa to it.
When it comes to a rolling boil,drain the kappa and keep aside(the kappa would be half cooked by now)
In a kadai,add the coconut oil and splutter mustard seeds.
Add chilly powder and salt and stir well(this is to ensure that the seasoning coats well on the kappa pieces).
Add the kappa and simmer till it cooks-do not add water.
Tastes great as a tea-time snack.

Do check out my fellow marathoners blog!!

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