Kappa Curry/ Tapioca Curry/ kizhangu Curry

     

                                                       

Ingredients:-

Kappa (Tapioca)    - 750 gm
Green Chilli             - 5 No.s
Coconut Grated – 3/4Cup
Garlic                  - 5 Pods
Shallot                - 4
Turmeric            -1/2 Tsp
Salt                       -As Required
Coconut oil          - 1 Tsp
Curry Leaves       - 1 spring

Method:-

1. Boil Kappa (Tapioca)  in water and drain out the water.
2. Add Kappa (Tapioca)    into a pressure cooker. Add salt, turmeric into it and  cook for 2 whistles
3. Grind coconut, garlic, shallot, few curry leaves and green chilli
4. Once the Kappa (Tapioca)   cooked add the coconut paste into it.
5. Add required amount of water and boil.
6. Once it started boiling add remaining curry leaves and switch off the stove.
7. Pour coconut oil into it.
8. Seve with Puttu, Appam etc.

Cheers !!!
Minu

Repost : Soft Mysore Pak

Ingredients:-

Besan  -1 Cup
Powdered Sugar  - 2 Cup
Ghee  - 1 Cup
Milk   - 2 Tbsp

Preparation:-

1. Heat 1 Tbsp ghee in a pan . Add besan and gently fry.
2. Melt remaining ghee in a microwave safe bowl.
3. Mix besan, sugar and milk with the ghee. Stir well until get a smooth paste without lumps.
4. Microwave on high power for 2 minutes. Stir it after 1 min.
5. Pour it into a greased plate and flatten.
6. After 10 to 15  min you can cut into desired shape.

Cheers!!!

Minu