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Tuesday, 31 January 2017

Chemmeen - Kappa Biriyani / Prawns - Tapioca Biriyani


Ingredients:

1/2 kg tapioca/ kappa
250 gm prawns
1 cup grated coconut
2 big onions, thinly sliced
1 onion, finely chopped
1 tomato, sliced
2 tsp ginger, chopped
1 tsp garlic, chopped
1/2 tsp ginger-garlic paste
4 green chillies, chopped
1 kudampuli/ gambooge soaked in 2 tbsp water
1 tbsp coconut milk
1 tsp turmeric powder
1/2-1 tsp chilli powder
3/4 tsp coriander powder
1/2 tsp fennel powder
1/2 tsp garam masala
3/4 tsp fennel seeds
1/4 tsp cumin seeds
1/2 tsp urad dal
2 dried red chillies
2 shallots
1 tsp mustard seeds
2-3 sprig curry leaves
2 tbsp mint leaves
1/4 cup coriander leaves
salt to taste
2 tsp ghee
oil as required

Preparation:
  1. Peel and cut the tapioca into small cubes. Cook the tapioca pieces in enough water adding 1/2 tsp turmeric powder and salt. Drain the water and keep it aside.
  2. Grind grated coconut with 1 green chilly, 2 shallots, 1/4 tsp fennel seeds, 1/4 tsp cumin seeds, 1/4 tsp turmeric powder and 1 sprig curry leaves to a coarse mixture and keep it aside.
  3. Heat 2 tbsp oil in a pan and splutter 1/2 tsp mustard seeds and add 1/2 tsp fennel seeds.
  4. Add 1 tsp chopped garlic and 1 tsp chopped ginger and saute well.
  5. Add sliced onions and salt and saute well till light brown. Add 2 green chillies and curry leaves and mix well.
  6. Add ginger-garlic paste, 1/4 tsp turmeric powder, chilli powder and coriander powder and saute well till raw smell disappears.
  7. Add sliced tomato and saute well till soft. Add soaked kudampuli with its water and about 3-4 tbsp of water and mix well.
  8. Then add the cleaned prawns and cook it covered for 2-3 minutes.
  9. Add coconut milk into this and mix well. Check for salt and switch off the flame.
  10. In another thick bottomed pan, add 1 tbsp oil and splutter 1/2 tsp mustard seeds. Add dried red chillies and urad dal and saute for a minute.
  11. Add 1 tsp ginger chopped, finely chopped onion, 1 green chilly chopped and salt and saute till transparent.
  12. Add coconut mixture and curry leaves into this and mix well for 2 minutes.
  13. Now add the cooked tapioca , mix well and cook for 2-3 minutes at medium flame.
  14. Then add the prepared prawns masala, chopped mint leaves, coriander leaves, fennel powder, garam masala , pepper powder and 2-3 tbsp of water and mix well.
  15. Add 2 tsp of ghee, mix it well and cook covered for 2-3 minutes. Remove from the flame and serve hot....
  • Adjust the spice level to your taste...

1 comment:

  1. Something different and nice. We usually eat boiled kappa with spicy chilli sauce.

    ReplyDelete

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