Unakka kappa vevichathu/ dried tapicoca with out coconut

Tapioca is one of the widely consumed root vegetables in Kerala. During its season, weekly at least once my mom used to prepare different dishes with it. I love all the recipes of it, as I am a die hard fan of tapioca 😃. Whenever we get together at my grandmom's house, kappa vevichathu/  cooked tapioca and different verities of fish curries are the main highlights of our feast. 

Kadala curry

In Kerala, Kadala/dried brown chickpea curry is one of the curry usually made for breakfast dishes like appam and puttu. We sometimes prepare will slightly sprouted peas. Coconut bits are added while preparing it. Kadala should be soaked overnight before preparing it so that it will absorb the water and grow in size a bit. 

Pal puttu

Pal puttu is yet another traditional Kerala breakfast dish. It is a version of traditional puttu,  the only difference is that instead of water, milk is used to wet the flour. Bring milk to room temperature before preparing the puttu.