TAPIOCA KORMA


This yam ( root vegetable) contains many health benefits.Known as ‘ Maravalli ‘in

Tamil,’Kappa‘ in Malayalam,’Manioc‘ in Sinhala…..(google check for other names)

This yam is cooked in many ways according to different cuisines .

I normally boil it with turmeric ,peppercorns add coconut and have it with Coconut

Sambol .( Pol Sambol) the Lankan way and my favourite too.

Today I’m going to share with you a Kerala dish ‘ Kappa korma’.

Breakfast for iddli was on the menu,and I thought to make something different to be

served with and this recipe flickered on.

Recently when we visited Kerala,the hotel we stayed hosted a cookery demonstration

and that’s where I extracted the idea from.

Can be served with rice,chappathi,appams,iddlis ,bread dosas.

My combination today was with iddli .

Let me share this authentic and tasty recipe with you all.

INGREDIENTS

1 small yam ( cleaned and cut into strips) and soaked in water

1 onion chopped

6-7 garlic cloves

1 inch piece ginger

3-4 green chillies

1 big tomato

Whole garam masala ( saunf,cloves,cardamon,cinammon)

1/2 tsp turmeric

3/4 tsp chilli powder

2 tblsp oil

Salt to taste

For coconut paste

1/2- 3/4 th cup coconut

1 tsp sesame seeds

3-4 cashewnuts

Saute this in a little oil and grind to paste .

METHOD

First grind the ingredients in italics to a paste and set aside.

Heat oil in a pressure pan,add the whole garam masala and the green chilli paste with

salt and saute for a minute and then add chopped onions.

Next add in the tomatoes,with the yam ,chilli powder,and turmeric powder and saute for another 2 minutes.

Add the coconut paste now and mix well.

Add 1-2 cups water and pressure cook for 3 whistles.

Allow the steam to be released on its own.Serve hot!

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