KANJI and KAPPA(yucca)

Kanji and kappa is very popular in kerala.Kanji or rice gruel is a kind of porridge is made with a higher water to grain ratio than in regular porridge. The result is a rather soupy end product.The ratio of rice:water i use is 1:6or8.It might look rather simple but a nice hot kanji with any vegetable or meat curry is very very tasty and comforting.In kerala its traditionally eaten with kappa popularly known as tapioca in kerala and yucca in usa.Usually rosematta (a kind of parboiled rice)is used to make kanji.So here's the recipe...

KANJI
INGREDIENTS

rosematta rice-1 cup(available in any indian grocery stores)
water-6-8 cups
salt(optional)

METHOD

Wash the rice and drain off the water.Shift the rice into a deep vessel that will hold the water and fit in a pressure cooker.Preparing kanji in a pressure cooker makes things faster and easier.Cook it on medium high and wait for the 1st whistle.Then reduce the heat to medium low and cook for another 1/2 an hr.Switch it off and wait for the pressure to go off.Rice is ready.Serve it in a bowl with kappa curry(recipe follows).Can add lil salt into the rice to enhance the flavor.I dont add it coz i like it as it is.

KAPPA (yucca)
INGREDIENTS

yucca-1 whole
coconut-1 cup
shallots-3-4 nos
green chillies-3 nos,slit
turmeric-1 1/2 tsp
curry leaves-of 1 sprig
mustard seeds-1 tsp
salt to taste

METHOD

Remove the skin of yucca,wash and clean it.Cut the whole piece into a size of potato and cook it in water and salt till its soft and tender.Coarsely mash it and keep it aside.
Grind coconut,shallots and turmeric together and leave it aside.
In a pan add lil oil.When its hot add in the mustard seeds.After its starts to crackle add in the green chillies and curry leaves.Then add the grinded masala ans some salt.Combine the mashed yucca with the masala and mix it all together.Sprinkle lil water if its difficult to mix but be careful not to add too much.Check the salt.
Serve it hot on top of kanji.