kappa puzhukku recipe kerala style
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Tapioca With Coconut And Spices South Indian Kerala Recipe

tapioca with coconut and spices is so delicious, filling gluten free South Indian Kerala style meal which is a traditional food recipe from Kerala.
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8
Calories 380kcal
Author Recipe Garden

Ingredients

  • 2 medium sized tapioca tubers (kappa)
  • 18 pearl onions (may adjust the amount slightly as you like)
  • 2 cups grated or shredded coconut unsweetened
  • 1 teaspoon cumin seeds
  • 2 green chilies
  • water as needed to cook the tapioca
  • salt adjust to taste
  • 4 tablespoons coconut oil

for seasoning

  • 1 teaspoon mustard seeds
  • 8 dry red chilies
  • 1 string curry leaves

Spice powders

  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 2 teaspoons garlic powder or 2 tablespoons crushed fresh garlic

Instructions

  • Wash and peel the pearl onions.
  • Slice the pearl onions in half, keep aside.
  • Wash the tapioca tubers and remove the skin of the tubers using a knife.
  • In a large pot of pan, add enough water to cover the tapioca tubers, add salt and bring the water to a boil.
  • Let the water boil for about 2 to 3 minutes.
  • Now drain the water and add fresh water to the pot to cover the tapioca.
  • Add more salt and bring the water to a boil again.
  • Cook the tapioca in boiling water for about 10 to 12 minutes or until the tapioca is cooked and soft.
  • Once the tapioca is cooked, drain the water and wait for the cooked tapioca to cool down.
  • Once the tapioca is cooled enough, slice lengthwise first, so you can easily remove the long string that pass through the middle of the tubers.
  • Remove the strings and cut the tapioca in small to medium sized cubes and keep aside.
  • Heat 2 tablespoons of oil in a very large pan and add mustard seeds.
  • When the mustard seeds splutter, add the curry leaves and red chilies, fry for a few seconds.
  • Add the chopped pearl onions to the pan, saute for about 2 minutes.
  • Add salt to the onions and stir fry the onions for another 4 to 5 minutes until the onions are softened and lightly browned on sides.
  • Meanwhile grind the coconut coarsely in a food processor (without adding any water or sprinkle a little water if necessaralong with enough salt, cumin seeds and green chilies, keep this mixture aside.
  • Add the cooked tapioca to the same large pan with pearl onions, stir everything well. You can gently mash the tapioca using a spoon or spatula at this point just enough according to the consistency you prefer.
  • Add the coconut mixture to the pan, add the turmeric powder and red chili powder to the pan and stir well to combine.
  • Sprinkle little water (about 1/4 cup), close the pan with lid and cook in low heat for about 3 to 4 minutes.
  • After 3 to 4 minutes of cooking, open the pan, and check the salt, if needed you may add more salt at this point. If adding more salt, stir well everything.
  • Add garlic powder to the cooked tapioca coconut mixture (if using fresh garlic, add it early along with the pearl onionand also the remaining 2 tablespoons of coconut oil to the tapioca coconut mixture, stir everything well. Cover and cook the contents for another 1 to 2 minutes in very low heat.
  • Open the pan after 2 minutes, stir everything well. Switch off the stove and keep the pan away from heat.
  • Cover the pan with lid and keep it closed for another few more minutes, which will make the kappa puzhukku or mashed tapioca coconut dish more delicious.
  • Serve the mashed tapioca hot with rice and curries or serve it as it is for lunch or dinner!

Nutrition

Calories: 380kcal | Carbohydrates: 46g | Protein: 5g | Fat: 21g | Saturated Fat: 18g | Sodium: 67mg | Potassium: 1240mg | Fiber: 10g | Sugar: 8g | Vitamin A: 655IU | Vitamin C: 94.3mg | Calcium: 48mg | Iron: 2.3mg