Kappa Muringayila Cutlet (Tapioca Drumstick Leaf Patties)

Preparation Time: 30 min

Cooking Time: 20 min

Serves: 8

Ingredients measure:-

For Boiling:

Tapioca pieces: 3 medium cut as 2 inch cubes(1/2  kg)

Water: 3 cups

Salt : to taste

For Frying:

Drumstick Leaves: 4 cups

Small Onion(Kunjulli) : 1 handfull chopped

Green Chilly :  4 split lengthwise

Ginger garlic Paste : 2 tbsp,

Garam Masala:3 tsp

Pepper: ½ tsp

Grated Coconout: 2 tbsp

Salt : 2 tsp

Olive oil/Cooking oil : 2 tsp

Beaten Egg: 2

Bread crums/Powdered rusk: 2 cups

Oil : Sufficient for deep fry

Preparation:-

1)      Cut the Tapioca as 2 inch cubes with the shell removed.
2)      Steam or boil it until cooked with the items under ‘for Boiling’.
3)      Keep it aside and crush it when it’s cooled completely.
4)      Collect the drumstick leaves, wash and strain it then keep it aside.
5)      Grind the items under “for frying” except the leaves.
6)      Pour 2 tsp oil in a kadai and splutter mustard seeds and curry leaves.
7)      Mix the grinded masala and saute.
8)      Saute it well and dump in the leaves, cook it until the leaves get blended with the masalas.

9)      Mix the crushed  tapioca and the blended masala leaves.
10)  Take a lime size piece from dough and slightly spread it in hand as in image.
11)  Dip it in beaten egg or egg wash and coat it with bread crumbs.

12)  Deep fry in hot oil both the sides or keep the patties refrigerated and fry later.
13)  Serve hot with sauce.

Note: While frying, make sure the oil is heated well and then reduce the flame and dump in the patties. If the heat is not sufficient while dropping in the patties the edge will be broken.