പാൽ കപ്പ
Directions
- 1Add 800 gm of cut and cleaned cassava to a pan.
- 2Add 800 gm of cut and cleaned cassava to a pan.
- 3Add 800 gm of cut and cleaned cassava to a pan.
- 4Add 2 teaspoons of salt.
- 5Add 2 teaspoons of salt.
- 6Add 2 teaspoons of salt.
- 7Add enough water to cover the cassava completely (approximately 1 liter).
- 8Add enough water to cover the cassava completely (approximately 1 liter).
- 9Add enough water to cover the cassava completely (approximately 1 liter).
- 10Close the pan with a lid and cook until the cassava is soft and tender (approximately 6-10 minutes). Check occasionally by piercing a piece with a fork.
- 11Close the pan with a lid and cook until the cassava is soft and tender (approximately 6-10 minutes). Check occasionally by piercing a piece with a fork.
- 12Close the pan with a lid and cook until the cassava is soft and tender (approximately 6-10 minutes). Check occasionally by piercing a piece with a fork.
- 13Prepare the seasoning: Crush 6 shallots, 1 clove of garlic, and 2 green chillies.
- 14Prepare the seasoning: Crush 6 shallots, 1 clove of garlic, and 2 green chillies.
- 15Prepare the seasoning: Crush 6 shallots, 1 clove of garlic, and 2 green chillies.
- 16Once the cassava is cooked, drain the water and return the cassava to the pan.
- 17Once the cassava is cooked, drain the water and return the cassava to the pan.
- 18Once the cassava is cooked, drain the water and return the cassava to the pan.
- 19Add the crushed shallots, garlic, and green chillies to the cassava.
- 20Add the crushed shallots, garlic, and green chillies to the cassava.
- 21Add the crushed shallots, garlic, and green chillies to the cassava.
- 22Mix well, mashing the cassava slightly.
- 23Mix well, mashing the cassava slightly.
- 24Mix well, mashing the cassava slightly.
- 25Add 2 cups of coconut milk (or 1 cup of coconut milk and 1 cup of water if using ready-made coconut milk).
- 26Add 2 cups of coconut milk (or 1 cup of coconut milk and 1 cup of water if using ready-made coconut milk).
- 27Add 2 cups of coconut milk (or 1 cup of coconut milk and 1 cup of water if using ready-made coconut milk).
- 28Add ¾ teaspoon of salt.
- 29Add ¾ teaspoon of salt.
- 30Add ¾ teaspoon of salt.
- 31Stir well until the mixture is heated through.
- 32Stir well until the mixture is heated through.
- 33Stir well until the mixture is heated through.
- 34Heat 1½ tablespoon of coconut oil in a small pan.
- 35Heat 1½ tablespoon of coconut oil in a small pan.
- 36Heat 1½ tablespoon of coconut oil in a small pan.
- 37Add ½ teaspoon of mustard seeds and let them splutter.
- 38Add ½ teaspoon of mustard seeds and let them splutter.
- 39Add ½ teaspoon of mustard seeds and let them splutter.
- 40Add 3 dry red chilies, halved, and sauté for 3-4 seconds.
- 41Add 3 dry red chilies, halved, and sauté for 3-4 seconds.
- 42Add 3 dry red chilies, halved, and sauté for 3-4 seconds.
- 43Add 5 sliced shallots and sauté until they turn golden.
- 44Add 5 sliced shallots and sauté until they turn golden.
- 45Add 5 sliced shallots and sauté until they turn golden.
- 46Add 2 sprigs of curry leaves.
- 47Add 2 sprigs of curry leaves.
- 48Add 2 sprigs of curry leaves.
- 49Remove from heat and pour the tempering over the cassava mixture.
- 50Remove from heat and pour the tempering over the cassava mixture.
- 51Remove from heat and pour the tempering over the cassava mixture.
- 52Mix well.
- 53Mix well.
- 54Mix well.
Ingredients
- 800 gm Cassava Roots
- 800 gm Cassava Roots
- 800 gm Cassava Roots
- 2 Teaspoons Salt
- 2 Teaspoons Salt
- 2 Teaspoons Salt
- 0.75 Teaspoon Salt
- 0.75 Teaspoon Salt
- 0.75 Teaspoon Salt
- 1 liter Water
- 1 liter Water
- 1 liter Water
- 6 Nos Shallots
- 6 Nos Shallots
- 6 Nos Shallots
- 1 Clove Garlic
- 1 Clove Garlic
- 1 Clove Garlic
- 2 Nos Green Chilli
- 2 Nos Green Chilli
- 2 Nos Green Chilli
- 2 Cups Coconut Milk
- 2 Cups Coconut Milk
- 2 Cups Coconut Milk
- 1.5 Tablespoon Coconut Oil
- 1.5 Tablespoon Coconut Oil
- 1.5 Tablespoon Coconut Oil
- 0.5 Teaspoon Mustard Seeds
- 0.5 Teaspoon Mustard Seeds
- 0.5 Teaspoon Mustard Seeds
- 3 Nos Dry Red Chillies
- 3 Nos Dry Red Chillies
- 3 Nos Dry Red Chillies
- 2 Sprigs Curry Leaves
- 2 Sprigs Curry Leaves
- 2 Sprigs Curry Leaves
- 5 Nos(sliced) Shallots
- 5 Nos(sliced) Shallots
- 5 Nos(sliced) Shallots
Equipment
panglass lidstrainerwooden spoonbowlsmall pan