Kappa Puzhukku / Mashed Tapioca

2010
01.24

Kappa (tapioca) and Meen (fish) curry or like a Malayalee  would say ‘kappa puzhukku aend meen gurry’, is so characteristic to Kerala that I can vouch a million bucks, you wouldn’t find it anywhere else in the world unless there was a Malaylee or an influence of one within a hundred feet. The best part about kappa is that it has no boundaries in every sense of the term. It is a delicacy for both the rich and the poor. It can be served at anytime of the day, as breakfast, lunch or dinner, or even as an in between snack. It can be eaten all by itself or in combination with anything you can possibly imagine.  This is my all time favorite meal. It reminds me of the wonderful summers I spent with my amazing family in God’s Own Country.

kappa

Ingredients:

2 lb peeled and diced tapioca
1/2 tsp [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product]
1/3 -1/2 cup fresh grated coconut
1/2 tsp [amazon-product type=”text” text=”cumin seeds”]B000JMBECW[/amazon-product]
3 – 4 cloves of garlic
2 green chilies
2 sprigs of curry leaves
For seasoning (Optional)
Coconut oil – 2 tsp
1 tsp black [amazon-product type=”text” text=”mustard seeds”]B001E6CFAW[/amazon-product]
2 –3 finely sliced shallots
2 –3 dried red chilies
1 tsp raw rice (*my sister reminded me about this one. must say it makes a huge difference*)
2 sprigs of curry leaves

Directions:

  • Boil the tapioca in salted water until it is cooked. You know it is done when a fork can easily mash up the pieces.(while using a pressure cooker I allow it to cook for two whistles). Drain out the water.
  • Grind together coconut,[amazon-product type=”text” text=”cumin”]B000JMBECW[/amazon-product],green chilies,garlic, curry leaves and [amazon-product type=”text” text=”turmeric powder”]B000JMAXOC[/amazon-product] into a smooth paste.
  • Add the ground mixture to the tapioca and mix well.
  • Serve with Kerala chicken, beef or fish curry.
  • Seasoning
      This is an optional step. If you have old leftover mashed tapioca  or if there is no side dish accompanying the mashed tapioca, seasoning helps to add flavor.
  • Heat oil in a pan, add [amazon-product type=”text” text=”mustard seeds”]B001E6CFAW[/amazon-product] and as they pop, curry leaves, shallots,red chilies, raw rice and sauté until the shallots are caramelized. Add and fold into the mashed tapioca.
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    2 Responses to “Kappa Puzhukku / Mashed Tapioca”

    1. Kavitha Jadhav says:

      Hey Julie,
      This dish is totally new to me. I am a little in awe, that raw “green chillies, cumin and garlic” does not make it taste bad. Cannot wait to try :-).

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