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Tapioca Pulikkachiyathu” (also called Kappa Puzhukku or Tapioca in Tamarind Curry/Pulikkari style)? 😊

It’s a Kerala-style dish where boiled tapioca is cooked in a tangy, spicy tamarind gravy.

Here’s a simple recipe for Tapioca Pulikku:

Ingredients
• Tapioca (Kappa) – ½ kg
• Tamarind – lemon-sized ball (soaked in warm water)
• Green chilies – 3–4 (slit)
• Red chili powder – 1 tsp
• Turmeric powder – ½ tsp
• Salt – as needed
• Curry leaves – few

For tempering:
• Coconut oil – 2 tbsp
• Mustard seeds – 1 tsp
• Dry red chilies – 2
• Curry leaves – few
• Small onions (shallots) – 5–6 (sliced)

Preparation
1. Boil Tapioca
• Peel, wash, and cut tapioca into medium cubes.
• Boil in plenty of water with little salt until soft.
• Drain and keep aside.
2. Prepare Pulikachiyathu
• Extract tamarind water from soaked tamarind.
• In a pan, add tamarind water, green chilies, chili powder, turmeric, and salt.
• Boil until raw smell goes and gravy thickens slightly.
3. Add Tapioca
• Add boiled tapioca pieces into tamarind gravy.
• Mix well and let it absorb the flavors for 5 minutes.
4. Tempering
• Heat coconut oil, splutter mustard seeds.
• Add red chilies, curry leaves, and sliced shallots. Fry till golden.
• Pour this over tapioca curry and mix well.
5. Serve
• Best served hot with fish curry or as a simple meal by itself.

👉 It tastes sour, spicy, and slightly earthy – a real Kerala comfort food!

4 months ago | [YT] | 1

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🥗 Healthy Creamy Veg Pasta Recipe

✅ Ingredients:
• Pasta – 1 cup (whole wheat or millet pasta for healthier option)
• Mixed vegetables – 1 cup (carrot, capsicum, corn, peas, etc.)
• Garlic – 3 cloves (finely chopped)
• Onion – 1 small (chopped)
• Low-fat milk – 1 cup
• Wheat flour or oat flour – 1 tbsp (for thickening the sauce)
• Olive oil – 1 tbsp
• Black pepper powder – ½ tsp
• Italian herbs / Mixed herbs – ½ tsp
• Salt – to taste
• Coriander leaves – chopped (for garnish)
• Optional: Low-fat cheese – 1 tbsp (grated)


🔪 Preparation Method:
1. Boil pasta in salted water till al dente. Drain and keep aside.
2. Steam or boil vegetables lightly so they stay soft yet retain some crunch.
3. In a non-stick pan, heat olive oil. Add garlic and sauté for 30 seconds.
4. Add onions and sauté until translucent.
5. Add 1 tbsp wheat or oat flour and roast lightly for 1 minute (this replaces maida for a healthier white sauce).
6. Slowly pour in low-fat milk, stirring constantly to avoid lumps.
7. Cook on low flame till the sauce thickens. Add salt, black pepper, and herbs.
8. Add cooked veggies and pasta to the sauce. Mix well.
9. Optionally, add a little grated cheese or nutritional yeast for creaminess.
10. Turn off the heat and garnish with fresh coriander leaves.


💡 Tips for Extra Health Boost:
• Add flax seeds or chia seeds while serving for added fiber.
• Use plant-based milk (like almond or oat milk) to make it dairy-free.
• Swap pasta for quinoa or zucchini noodles for a low-carb version.

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5 months ago | [YT] | 1

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🌶️ Spicy Tomato Chutney Recipe

Ingredients:
• 2medium tomato (chopped)
• 1 onion (chopped)
• 5 garlic pods
• 5 dry red chillies
• 1 tsp oil (for sautéing)(optional)
• Salt – to taste
• Optional: A small piece of tamarind or ¼ tsp vinegar (for slight tanginess)

⸻

🔪 Method:
1. Heat 1 tsp oil in a pan.
2. Add dry red chillies first. Fry for a few seconds until slightly puffed.
3. Add garlic pods and onion. Sauté until the onion becomes golden brown.
4. Add the chopped tomato. Cook till soft and mushy (about 5–7 minutes).
5. Add salt and (optional) a bit of tamarind or vinegar.
6. Let it cool slightly, then grind everything into a smooth or slightly coarse chutney without adding water or just a few spoons if needed.

⸻

🍽️ Serving Suggestions:
• Goes well with dosa, idli, rice, or chapati.
• You can temper with mustard seeds, curry leaves, and urad dal if you like.

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5 months ago (edited) | [YT] | 1

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Purple yam with 🧅 shallots chutney

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6 months ago | [YT] | 1

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