This is not the usual Tapioca preparation– kappa puzhukku- but the chendan version. Chenda means drum and so as the name implies tapioca is cut into drum shaped pieces after peeling. Best eaten with spicy hot red fish curry. Follows the same principle of taste where we prefer the plain rice over fried rice when ordering Red Curry in a Thai place. The heavenly taste of the plain Kappa is accentuated by the spicy fish curry. It is also good to eat with chutney.
For the Tapioca
Peeled Tapioca cut into drum shaped cylinders – from 2 or 3 logs
Salt to taste and water to cook.
Submerge the washed and cut tapioca drums in water. Add salt and let the water boil for a minute before turning to low heat to cover and cook. It takes about 15-20 minutes. Check if cooked well by trying to break up the drum pieces. If they break up easily and are soft then it is done. Drain well. We don’t want it to overcook as this one is not going to be mashed up. Besides, the pieces need some hardiness to hold in your hands and dip with gusto into the fish curry for proper savoring :-)
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