Everytime I go to the Birmingham Kerala shop, I'm lost in a world of nostalgia.... and come back.... missing home terribly...A reasonably good size poster of Mammootty is what welcomes anybody to the shop and the racks are filled with Nirapara,amma's, brahmin's,mohanlal, melam, eastern and what not!....The freezer is full of ayila, mathi,koonthal,chemmeen.....almost all those fish that we get back in Kerala is there... waiting for release!And how can I leave those Nenthrappazham, Chakka,Mathan,Vellari,and Kappa untouched....I unload half the shop and as a gesture of love that shop 'chettan' always gave me generously bunches of curry leaves, my greatest treasure in the pantry.
Kappa/Poolakizhangu/Kollikizhangu/Tapioca/Cassava is for many Malayalis a hot favourite and is available even in hotels and thattukadas with fish curry as accompaniment.You can get it in
My Kappa Vada idea originated actually from my
Red chilli powder-3/4tbsp(you may reduce it if u want it less hot)
Turmeric powder-1/4 tsp
Dry Red chilli-2
Green chilli-2(cut into small pieces)
Curry leaves-1 sprig
Kasoori Methi/Dried Fenugreek leaves-1tbsp(soaked in water)
coriander leaves-1small bunch,chopped fine
Remove the skin,both the top brown and the inner pink layer.Cut into an inch long slices and remove the thick fibre running thro' the middle.Cook with plenty of water(double the quantity) and once it has boiled, drain off the water.Drain once again like this to avoid the 'kattu' or that unwanted layer of glucosides,which could be harmful.Now cook the Tapioca with half the quantity water.Once cooked well, mix salt and mash it well.
Now Heat oil in a wok.Once the oil starts smoking add mustard seed,dry red chilli, curry leaves,onion,green chillies,red chilli powder,kasoori methi,and garlic powder(in the same order) and saute well till onions becomes transluscent.Add this seasoning to the cooked tapioca along with chopped coriander leaves and mix well.(You could use this as a curry for chappathi too).
Now make small lemon size balls out of the seasoned tapioca.Press it with your hand to small patty and shallow fry it on a griddle with a dash of oil, till the sides turn golden brown.Serve it hot with any sauce of your choice!