An ethnic dish from Kerala. A fusion of Kerala's Kappa, pachamulku and grated coconut. Its a mouth watering dish and I think it may be a nostalgic dish of every malayalee. The everlasting smell of the dish when we pour the last ingredient, pure coconut oil is incredible. Kariveppila is also an inevitable part of thi puzhukku. Its a correct combination to our Kanji.
We have to cut kappa as small pieces and boil it for 10-15 minutes. Add some salt into the vessel. If its cooked enough drain the water. Grind grated coconut with jeerakam and pachamulaku. Add this with a pinch of turmeric powder with the Kappa. Mix it well in low flame. Pour some coconut oil and some curry leaves. The taste of the dish lies in the last mixing with kappa and the coconut mixture.
