Kappa Puzhukku
Veg
Vegan
Cooked and mashed tapioca (kappa/cassava) combined with a spiced coconut-chilli paste and tempered with mustard seeds and curry leaves. A beloved everyday dish of central Kerala, always paired with fish curry.
Cuisines
Travancore
Kerala
Kerala Christian
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
| 500 grams | kappa (tapioca) |
| 1 cup | grated coconut |
| 3 | green chilies |
| 4 cloves | garlic |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | turmeric powder |
| — | salt to taste |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 2 | dried red chilies |
| 1 sprig | curry leaves |
| 1 | onion, finely chopped |
Instructions
- 1 Peel and cut the kappa (tapioca) into medium-sized cubes.
- 2 Boil the kappa in water with a pinch of salt and turmeric powder until soft, then drain the water.
- 3 Grind the grated coconut, green chilies, garlic, and cumin seeds into a coarse paste.
- 4 Add the coconut paste to the cooked kappa and mix well.
- 5 Heat coconut oil in a pan and add mustard seeds.
- 6 Once the mustard seeds splutter, add dried red chilies and curry leaves.
- 7 Add the finely chopped onion and sauté until golden brown.
- 8 Add the kappa mixture to the pan and mix thoroughly.
- 9 Cook for a few more minutes until everything is well combined and heated through.
- 10 Serve hot as a side dish.
Tips
For a richer flavor, you can add a pinch of fenugreek seeds while tempering.