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Mashed tapioca – Kappa puzhukku recipe- Kerala style preparation

2013-06-17
  • Yield: 1 kg
  • Servings: 5 nos
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Tapioca is one of the most popular dish among Keralites especially in central Kerala. Tapioca though tasty, is a highly starchy food like potato and may lead to gastric problems. So it is advised to add lot of garlic while preparing tapioca.

Here, I am sharing Kappa Puzhukku recipe with you. This delicious dish is widely consumed in Kerala usually as a breakfast or as a tea time snack or as a side dish.  Kappa Puzhukku goes well with meen curry.

Try this recipe!

Ingredients

  • Tapioca – 1 kg
  • Shallots (kunjulli) – 5
  • Green chillies – 5
  • Garlic cloves – 5
  • Curry leaves – 2 strings
  • Turmeric powder – 1/4 tsp
  • Cumin (jeerakam) seeds – 1/4 tsp
  • Coconut oil – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Salt to taste
  • Water – as needed
  • Grated coconut - 2 cups

Method

Step 1

Peel the thick brown and thin pink skin from the root and cut it into small bite sized pieces. Wash it well.

Step 2

Boil the tapioca pieces along with salt and a pinch of turmeric powder and cook for 10 minutes. Drain the water and keep it aside.

Step 3

Grind together grated coconut, green chillies, turmeric powder, cumin seeds, garlic and shallots coarsely. Mash the cooked tapioca and add the ground mix and cook for some time.

Step 4

Heat coconut oil in a pan, splutter mustard seeds and fry curry leaves. Add this to the tapioca mixture.

Step 5

The tasty kappa puzhukku is ready to be served. Serve hot with fish curry.

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