KAPPA ERISSERY !!! Kerala style gravy prepared using Cassava / Tapioca with rich flavours of fresh grated coconut ,roasted coconut and coconut oil.

In Kerala, ERISSERY is usually prepared using Raw Plantain, green Moong beans and coconut. I tried this popular recepie with kassava in a innovative way and was a success.
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Lets checkout the recepie below 👇
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Preparation time: 10 mins

Cooking time: 30 mins

Serves: 5

INGREDIENTS:

• Kappa / Cassava: 2 cups roughly chopped
• Turmeric powder: 1/2 tsp
• Red chilli powder: 1 tsp
• Fresh grated coconut: 1 cup + 3 tbsp
• Green chilli: 2 slit
• Garlic: 5 to 6
• Mustard Seeds: 1 tsp
• Curry leaves: few sprigs
• Dry red chillies: 3 to 4 broken
• Salt: as required
• Coconut oil: 4 tbsp

PREPARATION:

• Pressure cook Kappa/ Cassava with turmeric powder,red chilli powder and salt for 5 whistles till they are soft and mushy.
• Let the pressure come down,open and mash it coarsely.
• Grind together 1 cup grated coconut,cumin seeds,green chillies and garlic coarsely. Just pulse it for 2 seconds.
• After mashing the Tapioca , and some more water and cook stirring intermittently.
• Add the coconut mix and combine well.
• Cook for 10 mins, stirring intermittently.
• For tempering heat a pan, add coconut oil, add mustard seeds when the oil is hot enough. Let it splutter.
• Add 3 tbsp grated coconut and stir till it starts to brown.
• Add dry red chillies and curry leaves and toss.
• Pour this tempering on top of gravy and mix well.
• Serve with rice and fish gravy.

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Thankyou 😊..