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KERALA STYLE MASHED TAPIOCA

KERALA STYLE MASHED TAPIOCA / KAPPA PUZHUKKU / KAPPA VEVICHATHU/  TAPIOCA STIR FRY RECIPE / KAPPA / MARAVALLI  KIZHANGU / CASSAVA

Kappa or kappa puzhukku is a staple food that originates from the Indian state Kerala. 

This recipe is a classic combo dish from Kerala. Kappa and fish curry . 

tapioca is very nutritious and grows everywhere in Kerala and its price is relatively cheap.

Tapioca is fortified with iron and copper, which are both essential for blood health. Healthy circulation, enough oxygen and keeping anaemia at bay, are some of the benefits of consuming tapioca regularly. Good digestive fibre is present in abundance in tapioca, which keeps stomach and digestion problems away.

The health benefits of cassava are rich in calories, carbohydrates and iron as a good source of energy. Incorporating cassava into a controlled healthy diet menu has turned out to have many positive effects on health. Cassava which is rich in dietary fiber is the right choice if you can’t wait to lose weight.

Tapioca is also very easy to digest, so it’s a good choice for people with Irritable Bowel Syndrome and other digestive issues.

INGREDIENTS

  • Tapioca/Yuca/Cassava/Kappa – 2 medium OR 500 grms
  • Green Chilly  – 2
  • Grated Coconut – 1/2 cup
  • Jeera – ½  tsp
  • Turmeric powder –  1/4 tsp
  • Oil / coconut oil – 1 tbsp
  • Curry leaves –  a sprig
  • Small onions/Shallots  – 5 sliced
  • Garlic –  1 tsp crushed
  • Mustard seeds – 1/2 tsp
  • Dried Red chillies – 2 broken
  • Salt to taste

PREPARATION

  1. First trim the sides of the tapioca. Cut it into small small cylindrical shape. Remove the brown as well as the pink outer covering of the tapioca with sharp knife. Cut from centre and remove the vein which passes in the centre.[sometimes there is no vein if it is tender ] Wash well and chop it into small cubes. Cook it with enough water and  salt. After the first boil cook for 15 – 20 minutes .[cooking time depends on the size of the pieces ] .Cook till fully done.[it should become very soft ] Remove from fire and drain the complete water.
  2. Grind coarsely grated coconut+ green chillies +  cumin seeds +turmeric powder.

METHOD

Add the coconut paste to the cooked kappa and mash it well using a masher .

In a pan, heat the coconut oil and crackle mustard seeds.

Add sliced shallots + dried red chillies + garlic  and curry leaves and stir fry till light brown .

Add the cooked tapioca/kappa and mix well.

Enjoy  hot mashed kappa with fish curry .

This kappa recipe goes really well with a fish curry, beef curry, or Mulaku Chammanthi (a local spicy chutney).

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