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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 isĀ oneĀ of the mostĀ popular dish among KeralitesĀ especially in centralĀ 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 dishĀ is widely consumed in KeralaĀ usually as a breakfast or as a tea time snack or as a side dish. Ā Kappa Puzhukku goes wellĀ with meen curry.

Try this recipe!

Ingredients

  • Tapioca ā€“ 1 kg
  • Shallots (kunjulli) ā€“ 5
  • Green chillies ā€“ 5
  • Garlic cloves ā€“ 5
  • Curry leaves ā€“ 2 strings
  • Turmeric powder ā€“ 1/4 tsp
  • Cumin (jeerakam) seeds ā€“ 1/4 tsp
  • Coconut oil ā€“ 1 tbsp
  • Mustard seeds ā€“ 1/4 tsp
  • Salt to taste
  • Water ā€“ 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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