Maracheeni / Kappa Stew

Ingredients

• 500 g Cassava (Kappa/Tapioca) (peeled and cut into small cubes)
• 1 Onion (sliced)
• 3 Green Chilies (slit)
• 1 inch Ginger (julienned)
• 1 Carrot (diced)
• 1 Potato (diced)
• 1.5 cup Coconut Milk (Thin) (second extract)
• 0.5 cup Coconut Milk (Thick) (first extract)
• 2 sprig Curry Leaves
• 1 tbsp Coconut Oil
• Whole Spices (cinnamon, cloves, cardamom)
• Salt (to taste)

Steps

1. 1

   Clean and peel the cassava (kappa), then cut it into small cubes. Boil the cassava in salted water until tender, then drain and set aside.

2. 2

   In a large pot or kadai, heat the coconut oil and add the whole spices (cinnamon, cloves, and cardamom). Sauté until fragrant.

3. 3

   Add the sliced onions, slit green chilies, julienned ginger, and curry leaves. Sauté until the onions become translucent but do not brown.

4. 4

   Add the diced carrots and potatoes. Pour in the thin coconut milk and add salt. Cover and cook until the vegetables are tender.

5. 5

   Add the cooked cassava cubes to the pot and stir gently to combine with the vegetables.

6. 6

   Pour in the thick coconut milk. Stir and simmer over low heat for 1-2 minutes. Do not let it boil vigorously after adding the thick coconut milk, as this may cause it to curdle.

7. 7

   Finish with a drizzle of fresh coconut oil and a few fresh curry leaves before serving.

Notes

This recipe is a variation of the traditional Kerala Ishtu (stew), using cassava (kappa) as the primary starch. It is best served warm with appam, idiyappam, or bread.

Nutrition per serving

• stew
• breakfast
• southindianfood
• kerala
• vegetarian
• gluten-free
• coconut-milk
• kappa