This recipe is said to have originated in Central Kerala and is now a comfort food for all Malayalis across the globe. The cassava boiled in coconut milk with aromatics makes this dish an irresistible choice.
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Cardamom-flavoured ragi porridge
Ingredients
- Tapioca – 500 grams
- Water – as needed
- Coconut milk (1st and 2nd portions) – 2 cups
- Shallots – 10
- Bird’s eye chilli – 5–8, as per your taste
- Coconut oil – 2 tablespoons
- Mustard seeds – 1 teaspoon
- Dry red chillies – 2, seeds removed
- Curry leaves – 1 stem
- Salt – to taste
Preparation
Cut the tapioca into small cubes, clean it 3–4 times and then transfer it into a cooker along with some salt and water. Cook for 1 whistle or until it becomes soft. Drain the excess water and keep it aside in a thick-bottomed pan.
Meanwhile, crush 5 shallots and the bird’s eye chillies coarsely. Add this to the tapioca, some salt and mix it all well. Smash a few pieces of tapioca and mix again.
Turn the heat on and place the pan on the stove. Pour one cup of the second batch of coconut milk into this and allow it to come to a boil. Once the mixture turns mushy, turn the flame low and add the first batch of coconut milk. Balance the salt at this point. Give it all a good mix and, once it is hot, turn the heat off while the mixture is still flowy. It will eventually get thicker.
For tempering, add coconut oil to a thick-bottomed pan. Once hot, add the mustard seeds. Once they splutter, add the remaining shallots. Once the shallots turn slightly brown, add the dry red chillies and curry leaves. Pour this over the tapioca, and the yummy paal kappa is ready.
You can enjoy it as such or along with fish or meat curries.
