BOILED TAPIOCA

Tapioca is a starch extracted from the storage roots of cassava plant. In Tamil it is maravalli kizhangu and kappa in Malayalam.My mom usually make kappa curry and served along with fish curry.Boiled tapioca can be served as a evening snack.Tapioca should not be boiled or cooked in a closed vessel so use any thick bottom vessel or earthenware vessel.Cook the tapioca using excess water,drain the water after it is boiled and do not reuse the water. Do try this recipe and let me know how it will turned out to you, now let's check out the recipe...

PREPARATION TIME:15 min

COOKING TIME:20 - 25 min

INGREDIENTS:

Tapioca/maravalli kizhangu/kappa - 1 kg

Water as required

Salt

Grated coconut - 1 cup

For tempering:

Coconut oil - 2 tblspn

Mustard - 1/2 tsp

Urad dal - 1/4 tsp

Curry leaves - 1 sprig

Red chillies - 4

METHOD:

Peel the skin and chopped the tapioca into small pieces,clean well and keep aside.
In a earthenware vessel add required water,when the water comes to boil add chopped tapioca,wait to boil.
After 10 min,tapioca boiled a bit now add required salt,boil until it is cooked.
Switch off the flame,drain the excess water and keep aside.
Heat 2 tblspn coconut oil in a kadai,add 1/2 tsp mustard after it splutters add 1/4 tspn urad dal,1 sprig curry leaves and 4 red chillies,saute well and keep aside.
Add 1 cup grated coconut and tempering to the boiled tapioca,mix well.
Tasty boiled tapioca/kappa thalichathu/vegavaitha maravalli kizhangu is ready.

PICTORIAL:

Peel the skin and chop it into small pieces,clean well and keep aside

In a earthenware vessel add required water,wait to boil

Add chopped tapioca

After 10 min it boiled a bit

Add required salt and mix well

Boil until it is cooked well

Drain the excess water

Boiled tapioca

Heat 2 tbpn coconut oil in a kadai

Add 1/2 tsp mustard

After mustard splutters add 1/4 tspn urad dal

Add 1 sprig curry leaves and 4 red chillies

Saute well and keep aside

Add 1 cup grated coconut

Add tempering

Mix well

Tasty boiled tapioca is ready

snacks

RASA VADAI RECIPE

Rasa vadai is a most common and popular recipe in Nagercoil region.To prepare rasa vadai,first we need to soak the dal,the dal which I used here is yellow split pea,in Tamil it is pattani vada paruppu.In Nagercoil we call it as vada paruppu.

Soak the yellow split pea,grind it with red chillies, salt, asafoetida,chopped green chillies,shallots and curry leaves.Use very little water while grinding it.The batter should be thick and coarsely grounded,now start preparing the paruppu vadai and finely we have to prepare the rasam and soak the paruppu vadai into it for 2 hours.

After 2 hours the vadai absorbes rasam and becomes soft,soaking process will enhances the taste of rasa vadai.Usually we serve this rasa vadai with tiffin like idli and dosai.I learnt this recipe from my mom,please do try this recipe and let me know how it will turned out to you.Now let's check out the recipe....

PREPARATION TIME:20 min

COOKING TIME:50 min

INGREDIENTS:

For parippu vadai :

Yellow split pea / vada paruppu - 2 cups

Red chillies - 10

Asafoetida - some

Salt as required

Green chillies - 4

Shallots - 18

Curry leaves - 3 sprig

water

For rasam :

Roasted coriander - 1 tspn

Roasted red chillies - 3

Cumin - 3/4 tspn

Garlic - 6

Turmeric powder - 3/4 tspn

Water as required

Salt as required

PICTORIAL:

Take 2 cup yellow split pea / vada paruppu

Soak for 1 hour

Take 10 red chillies,required salt and some asafoetida

In a grinder add red chillies,salt and asafoetida

Add soaked yellow split pea into it,grind all the ingredients using very little amount of water

Grind coarsely

Take 3 sprig curry leaves,4green chillies and 18 shallots

finely chopped green chillies,shallots and curry leaves

Add it to the grinding mixture

Grind coarsely and the consistency of the batter should be thick

make small ball out of it

Using the banana leaf flatten the balls like this

Drop it in hot oil

Fry both sides in medium heat

Fry until it is crisp and golden.Drain the excess oil and take it out

Keep the vadai aside

In a grind stone add 1 tspn roasted coriander

3 roasted red chillies

Add 3/4 tspn cumin

Add 6 garlic

Crushed it

Add crushed mixture in a earthen ware vessel

Add required water for rasam

Add required salt

Add 3/4 tspn turmeric powder

Add 1 sprig curry leaves,mix well and wait to boil

Once it start boil add vadai into it

Add all the vadai and switch off the flame,keep it aside for 2 hours

After 2 hours vadai is soaked well,garnished with some coriander leaves.Tasty rasa vadai is ready.

METHOD:

Soak the 2 cups of yellow spilt pea for 1 hour.
In a grinder add 10 red chillies,some asafoetida and required salt,then add soaked yellow split pea and grind coarsely using little amount of water.
Take 4 green chillies,18 shallots and 3 sprigs of curry leaves. Chopped finely then add it to the grinding mixture and grind coarsely.The consistency of the batter should be thick.
Heat oil in a kadai,take small amout of vadai batter and make small balls out of it and flatten it like vadai using banana leaf. Drop it in hot oil.
Fry both sides in medium heat until it is crisp and golden,drain the excess oil and take the vadai,keep aside.
Take 1 tspn roasted coriander,3 roasted red chillies,3/4 tspn cumin and 6 galic,crushed it using a grind stone.
Add crushed mixture into the earthen ware vessel,add required water,salt,3/4 tspn turmeric powder and 1 sprig curry leaves.Mix well and wait to boil.
Once it starts boil,add fried vadai into the rasam and switch off the flame,garnish it with some coriander leaves.
Tasty rasa vadai is ready.