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 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






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 IDIYAPPAM RECIPE


              Idiyappam is also known as string hopper,nool puttu,nool appam and sevai.It is originated from the Indian states Tamilnadu and Kerala.My mom prepared idiyappam using idle rice or pulungal arisi.After grinding the rice we get a liquid batter,to make idiyappam we need a thick dough,so cook the liquid batter until it is thick and combined well.Once we prepare the dough fill an Idiappam press or sieve with the dough and squeeze the noodles onto the idle plate and steam it using a idle steamer.Add little grated coconut on top if you want. My mom usually make this Idiyappam as a breakfast and served with masala chutney.Do try this recipe and let me know how it will turned out to you.Now let's check out the recipe...


PREPARATION TIME:30 min

COOKING TIME:7 to 10 min

SERVING:20 Idiyappam

INGREDIENTS:

Idli rice / pulungal arisi - 2 cups
Water as required
Salt as required
Grated coconut as required for garnishing
Coconut oil - 1/2 cup

METHOD:

  • Soak 2 cups of idle rice for 2 hours.After 2 hours grind the soaked rice with required salt and water until it is very smooth and keep aside.
  • Clean the excess batter with 2 cups of water and collected in a separate bowl.
  • Heat 1/2 cup of coconut oil in a kadai,add grounded idiyappam batter and the mixture of collected idiyappam batter and water.Stir continuously. 
  • After few min batter gets thickened and combined well to form thick dough.It dosen't stick to the bottom now switch off the flame and keep aside.
  • After cools down,fill the idiyappam maker with required amount of dough and close the lid.
  • Spread a clean muslin cloth on the idli plate,add grated coconut into the plate,squeeze the batter onto the idle plate,spread some grated coconut on top.
  • Steam it using a idle pot until it is cooked,after 5 to 7 min it is perfectly done.Take it ot and transfer it into a plate.
  • Tasty and soft idiyappam is ready. 

PICTORIAL:

Soak 2 cups of idle rice / pulungal arisi for 2 hours

Add soaked rice in grinder and grind well  using required water

Add required salt and water

grind until it is very smooth and keep aside

Clean the excess batter with 2 cups of water and keep it in a separate bowl

Heat 1/2 cup of coconut oil in a kadai

Add grounded idiyappam batter

Add mixture of collected idiyappam batter and water

mix gently

Stir continuously until it is thickened

After 10 min it gets thickened and combined well to form dough

It dosen't stick to the bottom

Use the small hole mould

After cools down,take some dough and fill the idiyappam maker

Close the lid

Spread a clean muslin cloth on a idle plate,add some grated coconut

Squeeze the batter onto the plate and spread some grated coconut on top
Steam it using a idle pot until it is cooked

After 7 to 10 min it is cooked,take it out and transfer it into a plate

Tasty idiyappam is ready











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 SEENAI FRY 


           Senai kizhangu fry is a delicious South Indian recipe.In English it is called as elephant foot yam,but we call it as chenai. There are so many variation in senai fry,today I have shared very simple and easy way of preparing senai fry.Chopped yam cubes are deep fried in medium flame coconut oil,so that we can get the perfect crispy fried yam.If you fry it in high flame the outer layer soon  changed it's colour to brown but inside it is very soft.The fried yam pieces are then mixed with seasoning ingredients.My mom always used to make this recipe beacuse it is one of my favourite dish.You can relish this with pulissery,puli saaru and curd rice.Now let's check out the recipe...


Try our other recipes,

Pineapple pulissery
Puli saaru

PREPARTION TIME:20 min

COOKING TIME:20 min

INGREDIENTS:

Elephant foot yam / senai kizhangu - 100 gm (chopped)
Coconut oil for deep frying 
Salt 1 and 1/2 tblspn
Pepper - 1 tblspn
Coriander - 1 tblspn
Red chillies - 8

METHOD:

  • Peel the skin from yam and chop it like small cubes.
  • In a mixie jar add 1/2 tblspn salt,1 tblspn pepper,1 tblspn  coriander and 8 red chilles,grind well and keep aside.
  • Heat required coconut oil in a kadai for deep frying,once the oil is heated reduce the flame to medium and add chopped yam pieces into it.
  • Fry the yam in medium flame until it is crisp and brown.Drain the excess oil and keep aside.
  • Now heat a kadai add fried yam into it and saute for 2 min, then add 3 tblspn freshly grounded seasoning mix powder and required salt.
  • Saute for 30 min in low flame,add 1 tblspn coconut oil and mix well and switch off the flame.
  • Tasty senai kizhangu fry is ready.


PICTORIAL:

Peel the skin and chop the yam into cubes

In a mixie jar add 1 tblspn salt

Add 1 tblspn pepper

Add 8 red chillies

Add 1 tblspn coriander,grind well

Grounded seasoning mix powder

Heat oil in kadai and add chopped yam into it

Fry the yam in medium flame,stir continuously

Fry until it is crisp and brown

After deep frying,add fried senai into the kadai and saute for 2 min without adding oil in low flame

Add 3 tblspn grounded seasoning mix powder

Add required salt,saute for 30 min low flame

Add 1 tblspn coconut oil 

Mix well and switch off the flame

Tasty senai kizhangu fry is ready.



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