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1: For Kanji, Pour the water on rice and keep outside overnight to ferment.

2: You can also add curd with the rice to get a better taste after fermentation.

3: For Kappa curry, boil kappa with turmeric and salt until it’s mashy.

4: In a pot, saute curry leaves and mustard seeds.

5: Then add crushed shallots with garlic and saute it well.

6: Chilly flakes, kashmiri red chilli powder and chicken masala should be added next.

7: Add the boiled kappa and adjust the salt.