Kappa Curry and Rava Upma.

Kappa curry is a semi thick tapioca curry that can be served hot with rava upma for breakfast or dinner. Rava upma is made with roasted semolina. Kappa Curry and Rava Upma is very tasty and a very good combination dish. Kappa curry and Rava upma recipe is given below.

For Kappa Curry / Tapioca Curry Recipe:

The following ingredients are needed to prepare Kappa Curry /Tapioca Curry.

Ingredients:-

Tapioca/ Kappa.    -1/2 kg
Mustard seeds.      -1tsp
Green chilly.         -1 half slit
Curry leaves.         -few
Red chilly powder.-1& 1/4 tsp
Turmeric powder.  -1/4 tsp
Asafoetida / Hing. -1/4 tsp
Water.                    -3 cup
Salt.                       -to taste
Coconut oil.           -2 tsp +1tsp

Instructions:-

1). Cut tapioca / kappa with outer skin horizontally into large round pieces and remove the outer skin using a knife. Chop tapioca into medium thick pieces and wash well in water for 2 to 3 times.

2). Boil the tapioca pieces in a vessel till soft adding sufficient water and a pinch of salt. Drain the boiled water completely and keep aside the boiled tapioca pieces.

Method:

1). Heat 2 tsp coconut oil in a pan and splutter mustard seeds. Add half slit green chillies and curry leaves into the pan and saute in oil.

2). Add red chilly powder, turmeric powder and hing powder into the pan and saute well on low flame.

3). Add boiled tapioca/ kappa pieces, required salt and 3 cup of water into the pan and mix well. Cover the pan and boil on low flame till the tapioca curry becomes semi thick.

4). Pour 1tsp coconut oil over the tapioca curry/ kappa curry and mix well.Switch off the flame and transfer the curry to a serving bowl.

Very tasty Tapioca curry / Kappa curry is ready to serve hot with Rava Upma.

For Rava Upma Recipe:

The following ingredients are needed to prepare Rava Upma.

Ingredients:-

Semolina/ Rava.-1cup
Green chilly.      -3 half slit
Ginger chopped.-1tsp
Curry leaves.     -1sprig
Water.                -3 cup
Grated Coconut.-3 tbsp
Urad dal.           -1tsp
Mustard seeds.  -1tsp
Cumin seeds.     -1/2 tsp
Salt.                    -to taste
Coconut oil.       -2 tsp +1tsp

Instructions:
Heat a pan and dry roast semolina /rava for 3 minutes on low flame and keep aside to cool.

Method:

1). Heat 2 tsp coconut oil in a wide bottom pan. Add urad dal and saute well. When urad dal starts to change its colour, splutter mustard seeds and cumin seeds.

2). Add finely chopped ginger, half slit green chillies and curry leaves into the pan and saute well in oil.

4). Add required salt and 3 cups of water into the pan. Mix well and boil the water.

5). Add roasted semolina/ rava little by little into the boiling water and stir well without lumps.Semolina /rava starts to become thick when the water evaporates. Keep stirring the semolina /rava mixture until it does not stick to the pan.

6). Add grated coconut into the pan and mix with the cooked semolina /rava. Pour 1tsp coconut oil over the rava upma. Mix well and switch off the flame.

Rava Upma is ready to serve hot with hot Kappa Curry.