Tag Archives: Kerala

Kappa (Yucca root) fry Kerala style

6 Oct https://mefoodatarian.wordpress.com/

I should be grateful for the number of followers I have on this blog and I should have titled this post as apologetic because I have been so lazy to post! I have been concentrating more on my other blog. But I honestly want to say sorry to all the ones who believe in me and have followed my blog as faithful readers! Sorry! I have backdated this post but I will be try to be more consistent.

My husband has his roots in Kerala as I have mentioned before. It took me time to learn some of the delicacies of Kerala cuisine but I have definitely caught up with a few. I may not have mastered them since the people in Kerala are generous with the use of coconut oil but it will be difficult to guess that a Maharashtrian has made the South Indian delicacies. Well if anyone wants to see the optimum use of a coconut they should definitely visit a native of Kerala.

Yucca root or cassava or tapioca is what we call Kappa in Malayalam(language spoken in Kerala). Its starchy and can replace potatoes. It is high in carbs and low in protein. It is low in fat and cholesterol-free! So I love it and my husband loves it with beef-fry. I will share the recipe soon. Let’s get down to this one.

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Tip : A clean kappa is one with close ends and has no spots or growth on it. To clean kappa, you will need a sharp knife, strong board and strength! Cut the ends, cut in half, peel, or peel first with a peeler and cut in half and then cut half in half lengthwise. You will see the thread that you see in the pic. It also resembles the core of the pineapple. Trim the core where you see the thread. Cut the remaining part into cubes or quarters.

All you need:

  1. 1 whole Kappa/Yucca root/Cassava
  2. 1 tsp turmeric
  3. 4 red whole dried chilies (I also add finely chopped green chili as I love it hot)
  4. 1 tsp mustard seeds
  5. 1/2 tsp cumin(optional as its not traditional)
  6. 4-5 cloves of garlic, remember to crush the garlic for it to release its oil and coarsely chop it.
  7. 1 small red onion or 3-4 pearl onions chopped finely
  8. 2 sprigs of curry leaves
  9. 2 tbsp oil preferably coconut
  10. Salt to taste
  11. 2 tbsp Shredded coconut to garnish
  12. Water for boiling

Ready, Set, Go:

  1. Clean, peel, cube and wash Kappa.
  2. Boil Kappa cubes in water that covers the cubes for about 10 minutes or until tender. Remember to add salt and half the turmeric to the water. Drain the water.
  3. Now comes the tempering. Heat oil and add mustard seeds, once they crackle add the cumin(optional), curry leaves and red chilies.
  4. Now add garlic and onion and saute till onions turn pink(you can even brown the onions if you like).
  5. Add remaining turmeric. Adjust salt.
  6. Add the kappa cubes and mix well. Let the kappa get coated evenly with the entire mixture.
  7. Turn off the heat and garnish with shredded coconut.

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Kayloli (Rice flour veggie omelette/dosa/pancake)

3 Apr

Since Indian masala omelette is a mix of spices with eggs, I could not think of a better translation of what a ‘Kayloli’ is. I am not sure why I would call it an omelette since it does not have the eggs however it has all the spices similar to the omelette and the process is similar too. Then again, I can also call it a Dosa because without the spices it will be similar to a Dosa. It could also be a pancake with spices! Well, Kayloli is a traditional GSB (Goud Saraswat Brahmin) dish, I don’t know the original roots though because Mangaloreans and Karwari families are familiar with it too. This was taught to me by my dad with his own additions to it. This is like an instant breakfast dish. I will also list the alternate version in the tip below which can be used for lunch or dinner. Let me get down to the quick and easy recipe, I hope you will enjoy it as much as I do.

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Tip: You can completely omit all the spices and instead of rice flour soak 2 cups of boiled rice for two-three hours. Blend the rice and cup of shredded coconut just add salt and sugar to it and leave the mixture in the fridge overnight. Fry like pancakes. Serve with curries. You might like it as is. I mentioned in my About section how cuisines are similar in coastal regions. This is very similar to Appam in Kerala. I will try and post that someday.

All you need:

  1.  2 cups rice flour
  2. 1 1/2 cups milk
  3. 1 medium sized onion finely chopped
  4. 2 green chilies finely chopped (Indian chilies are hot and I like it spicy, use 1 if you don’t eat spicy food)
  5. 1 tomato finely chopped (optional)
  6. 2 tbsp cilantro finely chopped
  7. 1 generous tsp turmeric
  8. 1 tsp red chili powder
  9. salt as required
  10. oil for frying

Ready, Set, Go:

  1. Combine all the ingredients, spices etc. except oil and milk first in a bowl and like you would whisk pancake batter, whisk it gently until well combined.
  2. Pour milk slowly to adjust the consistency of the batter. Make sure you don’t make it too thick otherwise it will not spread on the pan and will stick and form lumps, nor too thin or it will end up runny and the taste will be compromised.
  3. Heat very minimal oil on a non-stick pan on medium heat and pour the batter in the center with a laddle. Move the pan around or spread with a spatula till it takes the shape and size of  a pancake.
  4. Drizzle little oil on the sides to make sure it doesn’t stick to the pan. Cover and cook for a minute or two or until you see bubbles on top (refer to the pic above)
  5. Flip it and cover it again for a minute or two until crispy and brown on the outside and firm so that raw batter is completely cooked.
  6. Serve hot with yogurt, Indian pickle, ketchup or any preferred chutney.

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