Kappa Mash

Yield: Serves 6

This recipe was originally published in the award-winning cookbook My Thali: A Simple Indian Kitchen by Joe Thottungal with Anne DesBrisay (Figure 1 Publishing, 2023). Reprinted here with permission.

You can purchase My Thali: A Simple Indian Kitchen here

Ingredients:

• 2 lbs kappa, peeled and cut into ½-inch cubes
• 1 ½ tsp salt (divided)
• 1 ½ tsp ground turmeric (divided)
• 2 cups fresh grated coconut
• 4 Indian or Thai green chiles, halved lengthwise
• ½ tsp black pepper
• 2 Tbsp coconut oil
• 1 Tbsp black mustard seeds
• 8-12 curry leaves
• 4 Indian or small shallots, finely chopped

Method:

1. In a large saucepan, combine kappa, 1 tsp salt, and ½ tsp turmeric. Add enough cold water to cover and bring to a boil. Reduce heat to medium-low and simmer, covered, for 10 minutes, or until kappa is tender.
2. Meanwhile, combine coconut, chiles, and remaining 1 tsp turmeric in a medium bowl.
3. Drain kappa, then return to the pan. Place the coconut mixture on top. Cover and set aside for 3 minutes to steam in residual heat. Season with remaining ½ tsp salt and pepper, stir with a wooden spoon to combine and make a rough mash of the kappa, then transfer to a serving bowl.
4. With measured spices and aromatics nearby, heat oil in a small frying pan (or tadka pan) over medium-high heat, until oil is shimmering. (To test the heat, add a couple of mustard seeds. If they start to sizzle, the oil is ready.) Reduce heat to medium, add mustard seeds, and crackle them for just a few seconds until popping subsides, taking care they don’t burn. Immediately add curry leaves and shallots and cook for 2-3 minutes, until shallots are golden brown and curry leaves are crispy and curled.
5. Pour the sizzling spices and shallots over the kappa mash and serve immediately.