Kappa
Boiled tapioca with coconut chutney — tapioca (cassava/kappa) tubers peeled, cubed, and boiled in salted water until fork-tender but not mushy, drained, and served hot with a coarsely ground fresh chutney of grated coconut, dried red chilli, shallot, and salt. The tapioca's dense, starchy, almost bread-like texture and its neutral, slightly earthy flavour make it the perfect vehicle for bold coconut-chilli accompaniments. Introduced to Kerala by the Travancore kingdom in the nineteenth century as a famine-relief crop and within a generation became the primary staple of Travancore's working poor and fisher communities, particularly in Kottayam and Kollam districts. Now eaten with equal enthusiasm across all communities; the combination of kappa with fish curry or beef is considered the most emblematic meal of Travancore culture.
Cuisines
Best for
Recipe
Ingredients
| 500 grams | kappa (tapioca) |
| 1 cup | grated coconut |
| 3 | green chilies |
| 1 teaspoon | cumin seeds |
| 5 | shallots |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | coconut oil |
| 1 teaspoon | mustard seeds |
| 2 | dried red chilies |
| 1 sprig | curry leaves |
| — | salt to taste |
Instructions
- 1 Peel and dice the kappa (tapioca) into small cubes.
- 2 Boil the diced kappa in water with a pinch of salt until tender, then drain and set aside.
- 3 In a blender, grind the grated coconut, green chilies, cumin seeds, and shallots into a coarse paste.
- 4 Mix the coconut paste with the cooked kappa, adding turmeric powder and salt to taste.
- 5 Heat coconut oil in a pan, add mustard seeds, and allow them to splutter.
- 6 Add dried red chilies and curry leaves to the oil, sauté for a few seconds.
- 7 Add the seasoned oil mixture to the kappa and coconut mix, stirring well to combine.
- 8 Cook the mixture on low heat for a few minutes to allow the flavors to meld together.
- 9 Serve warm as a side dish.
Tips
For a richer taste, you can add a little more coconut oil while mixing the coconut paste with the kappa.