Kerala thattukada special Kappa mutta masala recipe!!! Must try this traditional spicy recipe ☺☺
Kappa Egg Masala / Scrambled Egg With Boiled Tapioca is a tasty and delicious dish served in thattukada's of Kerala.Tapioca is widely consumed in the Indian state of Kerala usually as breakfast or as a snack in the evening. Tapioca is good for health and it contain lots of vitamins, minerals, calcium, protein and carbohydrates.Tapioca is a rich source of vitamin K, calcium, and iron, all of which play important roles in the protection and development of bones.The Vishakham Thirunal Rama Varma, the King's younger brother, was also a keen botanist and that after a great deal of research it was he who introduced this starchy tuber from Brazil to Travancore .
Kappa mutta masala recipe:
Ingredients
Kappa / Tapioca - 1/2 Kg
Turmeric Powder - 1/4 tsp
Eggs - 2 nos
Onion - 1 no ( chopped )
Green Chillies - 4 nos ( chopped )
Pepper Powder - a pinch
Mustard Seeds - 1 tspDry
Red Chilly - 3 nos
Curry Leaves - 2 sprig
Coconut Oil - 4 tbsp
Water - 4 cups
Salt to taste
Method
Step 1
Peel the skin of kappa ( Tapioca ) and cut into small pieces and clean with water.
Step 2
Heat a pressure cooker and add kappa, water and turmeric powder and cook for 10 minutes. When it becomes tender, add salt. Drain the water and keep it aside.
Step 3
Heat 2 tbsp of coconut oil in a pan and add onion, green chillies and 1 sprig of curry leaves. Saute it for 5 minutes.
Step 4
Add the beaten egg into it. Stir it until the eggs are fully cooked. Scrambled egg is ready.
Step 5
To this, add cooked kappa, scrambled egg and mix well. Cook this for 3 minutes on a low flame. Switch off the flame.
Step 7
Tasty Kappa Egg Masala is ready.
Comments
Post a Comment