Creamy Paal Kappa | Tapioca Cooked In Coconut Milk
Embark on a gastronomic adventure through the heartlands of God's Own Country, with the sumptuous delight known as Creamy Paal Kappa
Ingredients
- 1 Kg Tapioca Chopped into small pieces
- Small piece Ginger Crushed
- 5 Nos. Shallots Chopped
- 2 Nos. Green chilly Chopped
- 3 Cups Coconut milk Milk taken from 2 cups grated coconut
- As reqd Salt
For seasoning:
- 2 Tbsp Coconut oil
- 1 Tsp Mustard seeds
- 5 Nos. Shallots Chopped
- 2 Nos. Dried Red chilly
- Few Curry leaves
Instructions
- Boil the tapioca in enough water adding required salt. Cook well and strain the water. Keep aside.
- Pour the coconut milk, crushed ginger, green chilly and shallots into the cooked tapioca.
- Allow the coconut milk to boil until it thickens. Turn off the flame when the dish reaches a creamy and smooth consistency.
- Heat coconut oil in a pan, splutter mustard seeds and saute dried chilies, shallots and curry leaves.
- Add the tempering into the cooked tapioca. Give everything a good mix.
- Enjoy Creamy Paal Kappa with any spicy dish.
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