kappa puzhukku recipe, how to make kappa puzhukku | kappa vevichathu recipe

kappa puzhukku recipe with step by step pics. kappa puzhukku is seasoned, spiced and mashed tapioca root.

there are a few variations of making kappa puzhukku. in some variations coconut paste is added. i am sharing my mom’s method which is easy and does not need ground coconut paste. some fresh grated coconut is added in the tempering though and can be skipped if you do not have coconut.

tapioca root is also called as yuca in english. its known as kappa in malayalam. making kappa puzhukku is easy. you need to boil or steam tapioca. mash it and then season with the tempered ingredients. addition of coconut oil is a must, so please do not skip it.

kappa puzhukku can be served as a side dish with a kerala vegetarian main-course. you can even have kappa puzhukku plain. its filling and keep one full for some time. you can even serve kappa puzhukku with ulli chammanthi, kerala coconut chutney or red chilli chammanthi.

few more popular recipes from kerala cuisine are:

• puttu recipe
• ulli vada recipe
• idiyappam recipe
• ulli theeyal recipe
• varutharacha sambar recipe

kappa puzhukku recipe below:

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kappa puzhukku recipe | kappa vevichathu recipe

kappa puzhukku is seasoned, spiced and mashed tapioca root. 

course main course, side

cuisine kerala, south indian

prep time 10 minutes

cook time 20 minutes

total time 30 minutes

servings 3

author dassana amit

ingredients (1 cup = 250 ml)

for cooking kappa (tapioca root, yuca)

• 1 tapioca yuca kappa or 500 grams
• 2 cups water
• ½ teaspoon salt or add as required

for tempering mashed kappa:

• 1 tablespoon coconut oil
• ½ teaspoon mustard seeds
• 2 tablespoons chopped pearl onions or shallots
• 1 dry red chilli
• 1 green chili , chopped
• 7 to 8 curry leaves
• ¼ teaspoon turmeric
• 1 to 2 tablespoons grated coconut

how to make recipe

cooking and mashing kappa (tapioca root):

1. take 1 tapioca yuca kappa or 500 grams. rinse it in water first.

2. then peel and chop the kappa. rinse again in water.

3. place the kappa pieces in a pan. add ½ teaspoon salt or as required.

4. add 2 cups water. cover the pan with lid and cook kappa on medium flame.

5. in between do check. cook kappa till tender.

6. a fork or knife should easily pierce through the cooked kappa pieces.

7. drain all the water from the cooked kappa.

8. mash with a potato or vegetable masher. keep mashed kappa aside.

tempering for kappa puzhukku:

1. heat 1 tablespoon coconut oil in a small pan or tadka pan.

2. add ½ teaspoon mustard seeds. let the mustard seeds crackle.

3. then add 1 dry red chilli, 1 green chili (chopped) and 7 to 8 curry leaves. fry for a few seconds till the red chilies change color and the curry leaves become crisp.

4. next add 2 tablespoons chopped pearl onions or shallots. you can even use regular onions.

5. mix and begin to sauté pearl onions. sauté onions till translucent.

6. then add 1 to 2 tablespoons grated coconut. mix well.

7. switch off the flame and add ¼ teaspoon turmeric powder. mix again very well.

making kappa puzhukku:

1. pour this tempering mixture in the mashed kappa.

2. mix everything very well.

3. lastly drizzle 1 tablespoon coconut oil.

4. mix again.

5. serve kappa puzhukku as a side dish with a kerala main course or with ulli chammanthi, kerala coconut chutney or red chilli chammanthi. you can even have it plain.

how to make kappa puzhukku recipe:

a) cooking and mashing kappa (tapioca root):

1. take 1 tapioca yuca kappa or 500 grams. rinse it in water first.

2. then peel and chop the kappa. rinse again in water.

3. place the kappa pieces in a pan. do note that the tapioca pieces can also be a cooked in a pressure cooker. pressure cook for 2 to 3 whistles on medium flame.

4. add ½ teaspoon salt or as required.

5. add 2 cups water.

6. cover the pan with lid and cook kappa on medium flame.

7. in between do check.

8. cook kappa till tender.

9. a fork or knife should easily pierce through the cooked kappa pieces.

10. drain all the water from the cooked kappa.

11. mash with a potato or vegetable masher. keep mashed kappa aside.

tempering for kappa puzhukku:

12. heat 1 tablespoon coconut oil in a small pan or tadka pan.

13. add ½ teaspoon mustard seeds.

14. let the mustard seeds crackle.

15. then add 1 dry red chilli, 1 green chili (chopped) and 7 to 8 curry leaves. fry for a few seconds till the red chilies change color and the curry leaves become crisp.

16. next add 2 tablespoons chopped pearl onions or shallots. you can even use regular onions.

17. mix and begin to sauté pearl onions.

18. sauté onions till translucent.

19. then add 1 to 2 tablespoons fresh grated coconut.

20. mix well.

21. switch off the flame and add ¼ teaspoon turmeric powder.

22. mix again very well.

making kappa puzhukku:

23. pour this tempering mixture in the mashed kappa.

24. mix everything very well.

25. lastly drizzle 1 tablespoon coconut oil.

26. mix again. check the taste of salt in the kappa puzhukku and if required you can add more salt and mix again.

27. serve kappa puzhukku as a side dish with a kerala main course or with ulli chammanthi, kerala coconut chutney or red chilli chammanthi. you can even have it plain.