The back ground was that I reached home tired after work and was in no mood to cook dinner. I was relaxing after a cup of tea and my hubby comes in with a big bag of kerala store items. As we are away from Kerala, he longs for Friday -basic reason to collect the fresh stock of ethakka (kerala banana) ,kappa (tapioca), Chena (elephant foot), Kaachil (Purple Yam), Kochu ulli (Shallots), Kanthari Mulakka (bird’s eye chilies),Coconuts, masala powders , etc..

The visual image of Kappa Puzhungiyathu with green chilli chutney combination was so tempting that I finalized on the menu for dinner. This is a quick dish and relished too bringing in nostalgic memories back home. Though my younger son was fussy over the change in menu (pulka regularly), he was willing to adjust with fish curry.

Therefore started to prepare the menu finalized for dinner: Kappa Puzhungiyathu along with Kanthari  Mulaku Chammanthi.

Ingredients for Kappa Puzhungiyathu – Boiled Tapioca- Yuca- Cassava

• Kappa-Tapioca- Yuca- Cassava : 2 large roots
• Water: as required to cook
• Salt: as per taste

Procedure for preparing Kappa Puzhungiyathu – Boiled Tapioca:

Method:

• Cut the kappa-tapioca into 4 cm length slices.Peel the skin , it will come off as a thick layer.
• Slice these round pieces lengthwise into 2 or 4 pieces to allow easy cooking.
• Transfer the cut pieces into a large shallow pan containing water. Wash the immersed kappa thoroughly to remove any impurities and sand particles.
• Pour water till the level of chopped kappa-tapioca and cover the vessel with a lid. Allow this to boil. After 4 to 5 minutes of boiling, drain the water completely. This step is essential to remove the katta or starch.
• Now pour the same amount of fresh water and allow the kappa-tapioca to boil. Add salt as required and cook for 10 to 12 minutes until it turns soft and tender.
• Put off the flame. Drain the water completely and keep aside.
• Serve it steaming hot with kanthari Mulaku Chammanthi/ Chicken curry with lots of gravy, Fish curry-Kerala style.

Ingredients for Kanthari Mulaku Chammanthi-Bird’s Eye Chiili Chutney

• Kanthari Mulaku / Bird’s eye chilli: 20 nos (optional green chilli-4 nos)
• Shallots/Pearl Onion/Kochulli: 12 nos
• Tamarind extract: soak lime sized tamarind and extract thick pulp
• Salt: as per taste
• Coconut oil: 3 tspn
• Curry leaves-shred 4 to 5 leaves

Procedure for preparing Kanthari Mulaku Chammanthi- Green chilli dip:

Method:

• In a mixer ,pulse kanthari Mulaka/ green chilli, shallots, curry leaves 2 or 3 times. You can also use the arakalla- motor and pestle – ideal for taste.
• Green chilli is an option for kanthari Mulaka, like wise use onion for shallots.
• Transfer the mixture into a serving bowl. Add salt ,tamarind extract and coconut oil and mix well.
• Ready to serve with steaming kappa puzhingiyatha.

This is a quick fix menu and can be prepared with ease. You can prepare the green chilli dip when the kappa is boiling. Maximum time will be 25 to 30 minutes for preparing this menu.

Chicken curry with gravy, Fish curry are great combinations. An ideal recipe for breakfast, evening snacks and dinner too.
We enjoyed this sumptuous dinner. Go ahead and give it a try…

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I learnt this recipe as my in-laws were diabetic and I wanted to avoid rice flour in the breakfast menu. The preparation is easy, you require a puttu maker or a steel sieve like utensil with large holes. This can be placed over a wide bowl such that all steam passes thru’ the sieve and the puttu is steam cooked.

We have a puttu maker so that we get a long cylindrical steam cake in our plates. When served hot they enjoy it. You can certainly give a try.

Ingredients :

Wheat flour: 1 cup

Grated coconut: ¼ cup

Salt: 2 pinches ( to taste)

Water: 1/3 cup or sufficient to wet the powder.

Accessory required: Puttu maker

Procedure for preparing Wheat Steam cake – Gothambu puttu:

Method:

• Dispense wheat flour in a wide kadai. Dry roast wheat flour over medium flame stirring continuously until the powder feels warm when touched with your palm.
• Watch out for the powder not to catch the base.
• Remove from flame and allow wheat flour to cool.
• Sprinkle lukewarm water on the powder and stir the powder thoroughly. You will observe small lumps. Continue sprinkling little water till all the dry powder has formed small fine lumps.
• Ensure the powder has not become sticky. The right check for consistency is when you hold a fistful of powder it forms a shape and stays together, when you press the ball it falls apart.
• Transfer this wet powdery lumps into a mixer and inch it 2-3 times. This will remove all lumps and give a uniform puttu base.
• Place the puttu maker on the flame and when steam starts releasing from the vent holes, remove the puttu holder from the pot.
• Fill the ingredients layer wise. Fill grated coconut, prepared wheat flour, and repeat this filling once more. The last layer should be grated coconut.
• Fill contents loosely .Do not compress the wheat flour into puttu maker.
• After 6-8 mins of continuous steam releasing thru the vent the wheat steam cake is ready to serve.
• Gently push the steamed wheat puttu onto a plate. Ideal combination is with small banana (pazham) and sugar.

Diabetic patients can enjoy gothambu puttu with pappadam, cooked moong gram, Kadala curry. Few enjoy wheat puttu without any additions. They prefer it hot. The fresh coconut which blends with the gothambu puttu gives that extra taste factor.

A suitable alternative if you do not have a puttu maker is a kadai in the bottom with a wide sieve placed on top to grab all the steam. Spread coconut at the base then prepared wheat flour and again repeat this layer 1 time. Ensure the spread is loose and not compressed. Close the sieve with a large plate to avoid steam loss.

Wheat puttu is a healthy breakfast and can be made easily at home. Have a healthy start. There are other variations like rice puttu, ragi puttu, oats puttu,rava puttu.

If you like this recipe or know of any variations do let us know in the comments.