Hog Plum Curry and Boiled Tapioca, a nostalgic recipe
Ingredients
for kappappuzhukk
tapioca
kanthari
coconut
turmeric
salt
cumin
curry leaves
garlic
For curry
hog plum
shallots
curry leaves
ginger
coconut oil
green chilly
turmeric
salt
coriander
fenugreek
kashmiri chilly
coconut
curry leaves
Preparation
For kappappuzhukk, boil chopped kappa with water and salt, then remove it from water. crush coconut, cumin, turmeric, kanthari, curry leaves and garlic together, then add to tapioca, then mix it and mash it well.
For curry, heat a clay pot, add coconut oil, then add shallots, mix it until it become soft, then add curry leaves, green chilly and ginger, saute it well, next add splitted hog plum, saute it well, then turn off flame. Heat oil in another pan, add fenugreek and coriander, roast it well, then add cumin and kashmiri chilly, next add coconut, roast until it turns brown, then grind it well and make a paste, boil it with water and salt in a clay pot, then add sauted items to it, boil it again, then add raw coconut oil and curry leaves, serve it with kappa.
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