Kappa Puttu is kerala’s traditional breakfast recipe. Kappa Puttu is served along with Fish Curry. Fresh Tapioca is peeled and grated. The juice is extracted. This is again Layered with Coconut in a cylindrical shaped pot and steamed. Traditionally bamboo tubes are used for steaming. Nowdays steel pots are available. I tasted this with jaggery powder. Here goes the recipe...
Kappa Puttu
Prep time: 15 Min | | Cook time: 15 Min | | Total time: 30 Min |
Recipe type: Sweet | | Cuisine: Indian | | Yield / Serves: 4 |
Taste: Sweet |
Ingredients:
Kappa / Tapioca – 250 grams
Coconut Grated as required
Salt to Taste
Step by Step Photos on how to make Kappa Puttu:
- Peel the Kappa and grate it. Add salt and set it aside for 10 minutes. Using a muslin cloth extract maximum juice from the kappa with your palms.
- Get ready with the puttu steamer. Add in the filter first. Add it into the puttu steamer. Add the coconut.
- Add in grated Kappa on top of coconut. Now again Add in coconut. Again add in the grated kappa
- Finally add in the grated coconut. Close the puttu steamer with its lid. Get ready with the lower pot. Start heating water in it
- Place the Puttu Kuzha (cylinder) on the puttu pot. Allow it to steam for 10 minutes. .
- After 10 minutes remove the cylinder from the puttu pot. Push the puttu out using a long spoon or stick. Tasty and nutritious puttu is now ready.
Tips:
- Extracting juice from the grated tapioca is essential Else after steaming tapioca becomes mushy
- Add very little salt as the tapioca takes very less salt.
Serving Suggestion:
Kappa Putt is served with Fish Curry. It also tastes good with Jaggery powder or sugar.
CURRY AND SPICE says
This is so traditional n authentic....