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Kappa Egg Masala Recipe – Scrambled Egg With Boiled Tapioca Recipe

2016-02-25
  • 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.

Click here for other tapioca recipes…

Ingredients

  • 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

Method

Step 1

Peel the skin of kappa ( Tapioca ) and cut into small pieces and clean with water.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Heat 2 tbsp of coconut oil in a pan and splutter mustard seeds. Then add curry leaves, dry red chilly and saute well.

Step 6

To this, add cooked kappa, scrambled egg and mix well. Cook this for 3 minutes on a low flame. Switch off the flame.

Step 7

Tasty Kappa Egg Masala is ready.

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