Kappa Kuzhachathu / Mashed & Seasoned Tapioca - A definite food on board!

As promised in my last post , this one is loaded with pics from my recent trip to Pallikuttumma :) We always have family get togethers! My family on the maternal side is HUGE with 72 members and is growing stronger!! :D We always seem to have some sort of a get together... weddings,baptisms,birthdays,anniversaries and even if there is nothing we create a reason to come together and have fun! I really din't think I would be able to make it with my 'swollen ankle' but I did and I have to say I'm GLAD that I did ( inspite of all the 'painful' moments of limping!! ;P)
The main attraction this time was the 'house boat' trip! It was my nephew Rohan's 1st birthday and it was celebrated 'on board'! :) Must apologise for not including any of the birthday celebration snaps as my cam was downstairs and I had no means of getting it upstairs with my ankle. But I managed to click some when I could :) One of the main/must have food on such a trip is 'Kappa Kuzhachathu' with a spicy Kerala Fish Curry!! It's usually the main food in 'kallu shap' ;D which means TODDY SHOPS and they are seen every 100 mts in my 'motherland':DWhen I got back from the trip Amma was making this dish at home! It's perfect during rains! It's been raining in Kannur since 3 weeks... continously!!

Kappa Kuzhachathu/Mashed & Seasoned Tapioca

Ingredients:

Tapioca -500g

Salt-to taste

Water for boiling tapioca

Grind together:

Coconut, grated -1 1/4 cup

Green chillies - 3-4 (depending upon your spice tolerance)

Turmeric powder-1/2 tsp

For seasoning:

Dry red chillies, torn - 4-5

Mustard seeds - 1 tsp

Coconut oil - 4-5 tbsp

Shallots -5-6, cut into rounds

Curry leaves- 1 sprig

Method:

• Peel & wash tapioca. Chop them into bite sized chunks making sure the centre strand of root is removed and boil in plenty of salted water.
• Drain the boiled tapioca.
• Grind together grated coconut ,green chillies and turmeric powder.
• Take a heavy bottomed vessel .Add the boiled tapioca & the ground ingredients. Mix well. Mash lightly ( Do not make it pasty)
• Let it cook on medium flame for 3-4 mins so that the raw taste of the ground ingredients is no more present.
• Check for salt.

For the seasoning:

• Heat oil.Splutter the mustard seeds & add the remaining ingredients. Fry till the shallots turn light brown.
• Pour this onto the mashed tapioca and mix well. Serve hot with any spicy fish curry or have it as is.

Now is the time for the much spoken trip pics! :) I stayed with my Amma's twin sis & family for a night in their estate bunglaow in Kothamangalam,Eranakulam Dist (Cochin). They have been running a homestay at their estate for about 7 years now. It's called the Mundacakal Plantation Homestay and they have been given 'Diamond' rating by Kerala Tourism Board and have been recieving rave reviews by many ! They appear in almost all international tourist guides.

Click on the pic or here to check their website! Make sure you book ahead incase you want to stay with them because they are usually booked completely 8-9 months ahead!! :D

Now starts the journey! :)



I know I know there weren't many pics... but something is better than nothing right?? :P

Hope y'all have a great day!!