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Tapioca kurma recipe
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Tapioca curry for chapathi

Tapioca curry for chapathi south Indian style | Kappa kurma recipe
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: South Indian
Keyword: kappa, restaurant style kurma, side dish for chapathi, tapioca, tapioca curry
Servings: 4 servings
Author: Jinoo Jayakrishnan
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Ingredients

green paste

  • 15-16 cloves garlic
  • 2 inch ginger - chopped
  • 2 no green chilli

coconut paste

  • 1/2 cup coconut pieces
  • 1 tbsp sesame seeds
  • 1 tbsp cashew

for curry

  • 3 tbsp oil
  • 1 tsp fennel seeds
  • 1 spring curry leaves
  • 1 inch cinnamon stick
  • 2 no cloves
  • 1 large onion - finely chopped
  • 1 large tomato - finely chopped
  • 1 tsp turmeric powder
  • 3/4 tsp chilli powder
  • salt to taste
  • 1.5 -2 cups tapioca - vertically cut or cubed

Instructions

  • grind together ginger, garlic and green chilli to a fine paste and keep aside until use. 
  • heat few drops of oil in a pan and roast coconut pieces, sesame seeds and cashews until slightly brown and grind to fine paste. keep aside until use. 
  • heat oil in a a pressure cooker and add fennel seeds, cinnamon, cloves, curry leaves. and green paste. fry for few seconds. 
  • add chopped onions and fry for a minute. 
  • to this add all the remaining ingredients. tomatoes, tapioca, salt, turmeric powder, chilli powder, prepared coconut paste. 
  • mix well and add 1.5 cups water. close and pressure cook for 4-5 whistles on high flame. 
  • let the pressure settle. open and mix well. serve hot with roti