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November 27, 2008

Kappa Puzhukku

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Region : Kerala
 Recipe by :
Last Updated: 27-11-2008
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Kappa (Tapioca)

- 1 Kg

Turmeric Powder

- 1/2 tsp


- 5 nos

Grated coconut

- 1/2 cup


- to taste

To Season :


Coconut oil

- 2 tsp

Dried red chilly

- 2 no. make small pieces

Curry leaves

- 1 flake

Mustard  seeds

- 1/4 tsp
Small onion - 5-10 pieces
  Popular Tags:
   Kappa,   Coconut,   Garlic,  

The ordinary tapioca root or 'Kappa' is a main course when boiled and sautéed with coconut and spices (puzhuku) and served with spicy Fish Curry or Chutney. Boiled Tapioca is also sautéed with meat; either beef or mutton and potato to make 'Kappa Kozhachathu'. Tapioca is also sliced into big pieces and boiled and served by itself with chutney or curds or it is sliced fine, salted and fried as chips or as a sweet dish when steamed with coconut and jaggery.


Method of Preparation:

Peal the Kappa and cut into small pieces. Add salt with this and boil  till soft, in sufficient water. Strain the water when it becomes soft. Crush together grated coconut, garlic and turmeric. Pour the crushed ingredients over cooked kappa and mix well.  Mash the kappa with a spoon. Set this aside.

Heat coconut oil in a frying pan. Season mustard seeds, dry red chillies and curry leaves and sauté with onion. Now pour the seasoning into kappa previously prepared and mix well. Serve hot with fish curry or chutney.

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