Kappa Egg Masala Recipe – Scrambled Egg With Boiled Tapioca Recipe2016-02-25
- Yield : 500gm
- Servings : 3
- Prep Time : 15m
- Cook Time : 15m
- Ready In : 30m
Kappa Egg Masala Recipe – Scrambled Egg With Boiled Tapioca Recipe
Kappa Egg Masala / Scrambled Egg With Boiled Tapioca is a tasty and delicious dish. Tapioca is widely consumed in the Indian state of Kerala usually as breakfast or as a snack in the evening. Tapioca is good for health and it contain lots of vitamins, minerals, calcium, protein and carbohydrates.Tapioca is a rich source of vitamin K, calcium, and iron, all of which play important roles in the protection and development of bones.
Kappa Egg Masala is a variation of tapioca (kappa) biriyani with egg instead of beef. Tapioca can be prepared in many ways.Try this tasty Kappa Egg Masala at home.
- Kappa / Tapioca - 1/2 Kg
- Turmeric Powder - 1/4 tsp
- Eggs - 2 nos
- Onion - 1 no ( chopped )
- Green Chillies - 4 nos ( chopped )
- Pepper Powder - a pinch
- Mustard Seeds - 1 tsp
- Dry Red Chilly - 3 nos
- Curry Leaves - 2 sprig
- Coconut Oil - 4 tbsp
- Water - 4 cups
- Salt to taste
Peel the skin of kappa ( Tapioca ) and cut into small pieces and clean with water.
Heat a pressure cooker and add kappa, water and turmeric powder and cook for 10 minutes. When it becomes tender, add salt. Drain the water and keep it aside.
Heat 2 tbsp of coconut oil in a pan and add onion, green chillies and 1 sprig of curry leaves. Saute it for 5 minutes.
Add the beaten egg into it. Add salt and pepper powder into it and mix well. Stir it until the eggs are fully cooked. Scrambled egg is ready.
Heat 2 tbsp of coconut oil in a pan and splutter mustard seeds. Then add curry leaves, dry red chilly and saute well.
To this, add cooked kappa, scrambled egg and mix well. Cook this for 3 minutes on a low flame. Switch off the flame.
Tasty Kappa Egg Masala is ready.
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