Mashed tapioca – Kappa puzhukku recipe- Kerala style preparation2013-06-17
- Yield : 1 kg
- Servings : 5 nos
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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!
- 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
Peel the thick brown and thin pink skin from the root and cut it into small bite sized pieces. Wash it well.
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.
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.
Heat coconut oil in a pan, splutter mustard seeds and fry curry leaves. Add this to the tapioca mixture.
The tasty kappa puzhukku is ready to be served. Serve hot with fish curry.
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