Chemmeen Kappa Puzhuk/ Mashed Tapioca with Prawns
Been long since I shared a savory Naadan (traditional) recipe here. So here you go.. Presenting to you, one of my favorite side dishes for rice, this Puzhuk and rice is enough for me for a scrumptious meal (and yeah, if there is mollotta (spicy red fish curry) it's even better). I am not a big fan of the usual traditional rice and curries, but of course, if it contains such side items, I would love it any day!
I love Tapioca in any form, if you would like to see other Tapioca recipes, check out this*. The Tapioca is cooked for a whistle in the pressure cooker, whose pressure is naturally released. To which, the fried prawns and coconut paste is added and finally tempered with curry leaves, dry red chilli, and garlic paste in ghee.
This side dish is so flavorsome, that you can even have this on its own. Super delicious I must say! I also did not add green chillies, as my girl does not like her food spicy. I omitted the green chillies, please feel free to spicen up according to you liking. Also, if you feel the Puzhuk looks too yellow, you may add a tad bit of chilli powder before the final simmer or can be done while tempering. My favorite part is to eat the Tapioca that gets stuck in the bottom of the pot while cooking. :D
Let me know which is your favorite traditional/ naadan dishes!
Withou further a do, let's get started!
Ingredients:
- 400 gms Tapioca, peeled and chopped
- 150 gms Prawns, cleaned and deviened
- 1/4 tsp Turmeric Powder
- Salt, as required
- Water, as required
For marinating the prawns:
- 1/4 tsp Turmeric powder
- 1/2 tsp Kashmiri Red Chilli powder
- 1/2 tsp Garlic paste
- 1 tbsp Coconut oil
- Salt, as required
- Curry leaves
For Coconut paste:
- 4-5 Shallots
- 1/2 cup Shredded Coconut
- 1 tsp Fennel seeds
- 1/4 tsp Turmeric powder
- 1/4 tsp Kashmiri Red Chilli powder
- Water, as required
For tempering:
- 1 tbsp Ghee/ Clarified butter
- 4-5 Shallots
- 2-3 Dry Red Chillies
- 2 sprigs, Curry leaves
- 1 tsp Garlic paste
Instructions :
- In a pressure cooker, cook the Tapioca with turmeric powder and salt with water, as required for one whistle and allow the pressure to release naturally.
- Marinate prawns with ingredients mentioned above, fry in coconut oil for 3-4 minutes in high flame and set aside.
- In a mixer grinder, add the ingredients mentioned above to make a coconut paste and blend to smooth paste with very little water.
- Open the pressure cooker, and mash the Tapioca well using a masher, or a strong wooden ladle.
- Pour the ground coconut paste and the fried prawns to the Tapioca and allow to come to a boil.
- Finally temper the ingredients mentioned above in ghee and add to the Mashed tapioca. Allow everything to simmer well for a couple of minutes and you are ready to enjoy with boiled ponni/ Matta rice or any rice of your choice, or even just like that!
Notes:
I did not add green chillies as my daughter does not prefer spicy food, if you like your food spicy and hot, add slit green chillies when pressure cooking the tapioca.
Do try this recipe and don't forget to share your experience/feedback with me here in the comments or feel free to send me a mail. Also, do tag me at #taystedit if you try out my recipes on Facebook, Instagram etc so that I can see when you make it. ♡♡♡♡
