tapioca curry recipe | tapioca masala recipe | kappa curry recipe

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Tapioca curry recipe with step by step pics. Tapioca is a tuber root of the cassava plant. Sabudana (tapioca pearls) which we use during fasting is made from tapioca root. Tapioca is also known as yuca in some parts of the world. Kappa is the malayalam word for tapioca. in Kerala there are quite a number of dishes made with tapioca root.

tapioca curry recipe

One of the recipes I make with tapioca is this tapioca masala in a coconut and spices medley. I also make a tapioca stir fry and mashed tapioca which I will share in some time.

This tapioca curry is delicious and pairs very well with steamed rice. You can even serve with chapatis or phulkas. This kappa curry recipe is a Kerala style recipe and thus uses fresh coconut, pearl onions, curry leaves and whole spices.

If you have not tasted tapioca, then you should try making any dish with it. Even something as simple as tapioca chips tastes great. Tapioca has a slightly bland taste and takes on the flavor of the dish that you are making.

Tapioca’s taste and texture can be also be compared to that of potatoes, but the taste is not exactly like a potato and is different. To know the difference one has to taste tapioca.

Tapioca masala is best served with steamed rice.

If you are looking for more Curry recipes then do check:

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tapioca curry recipe, tapioca masala recipe

Tapioca Curry

5 from 1 vote
Tapioca masala curry - this kappa curry recipe is a Kerala style recipe and thus uses fresh coconut, pearl onions, curry leaves and whole spices.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins

Cuisine Kerala, South Indian
Course: Main Course

Servings 4
Units

Ingredients

for cooking tapioca

  • 400 grams tapioca or 3 cups chopped tapioca
  • 2 cups water
  • ½ teaspoon salt

for coconut paste

  • ½ cup grated coconut
  • ½ teaspoon tamarind
  • ¼ to ⅓ cup water

other ingredients for tapioca masala

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 1 inch cinnamon (dalchini)
  • 2 green cardamoms
  • 2 cloves (lavang)
  • 8 fenugreek seeds (methi seeds) - slightly crushed
  • 1 to 2 dry red chilies - halved and deseeded
  • ¼ cup sliced pearl onions or shallots or ¼ cup chopped onions
  • 8 to 10 curry leaves - whole or chopped
  • 2 teaspoon finely chopped ginger
  • ¼ teaspoon turmeric powder
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon black pepper powder
  • ½ teaspoon cumin powder
  • ½ teaspoon coriander powder
  • 1 to 1.5 cups water or add as required
  • salt as required
  • 2 tablespoons chopped coriander leaves

Instructions

pressure cooking tapioca

  • Take 1 medium sized tapioca (400 grams).
  • Rinse it very well. Peel and chop in medium to slightly large pieces. You can even rinse after chopping. You will need 3 cups chopped tapioca.
  • Add the chopped tapioca in a 2 litre pressure cooker. add 2 cups water. Also add ½ teaspoon salt.
  • Pressure cook on medium flame for 2 whistles or for 12 to 14 minutes. when the pressure settles down, open the lid.
  • Drain all the water. Cover and keep the tapioca aside.

making coconut paste

  • Meanwhile when the tapioca is getting pressure cooked, take ½ cup grated coconut in a grinder jar.
  • Add ½ teaspoon tamarind and ¼ to 1/3 cup water.
  • Grind to a smooth paste. Keep coconut paste aside.

making tapioca curry

  • Meanwhile heat 2 tablespoons coconut oil in a pan. Lower the flame and add ½ teaspoon mustard seeds and let them crackle.
  • Then add 1 inch cinnamon, 2 green cardamoms, 2 cloves, 8 fenugreek seeds (slightly crushed) and 1 to 2 dry red chilies (halved and seeds removed).
  • Fry till the red chilies change color.
  • Then add ¼ cup sliced pearl onions or shallots and 2 teaspoons finely chopped ginger.
  • Add 8 to 10 curry leaves (whole or chopped). mix well.
  • On a low flame sauté till the pearl onions turn translucent.
  • Then add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon cumin powder and ½ teaspoon coriander powder. mix very well.
  • Now add the coconut paste. mix again.
  • Stirring often, sauté coconut paste till it thickens and you see oil releasing from the sides.
  • Add 1 to 1.5 cups water. 1.5 cups water makes for a slightly thin curry and goes very well with rice. So if serving this kappa curry with rice, then you can make a slightly thin curry. For chapatis or parottas, you can make medium or thick gravy. For a medium consistency add 1 cup water. For a thick consistency add ½ to 2/3 cup water.
  • Season with salt as required.
  • Mix very well and simmer for 2 to 3 minutes.
  • Then add the boiled kappa or tapioca. mix again.
  • On a low flame simmer tapioca curry for 7 to 8 minutes. To thicken the gravy a bit, you can also mash a few tapioca pieces with a spoon.
  • Switch off the flame and then add 2 tablespoons chopped coriander leaves. Mix well.
  • Serve tapioca masala with steamed rice.

Nutrition Info Approximate values

Nutrition Facts
Tapioca Curry
Amount Per Serving
Calories 309 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 12g75%
Sodium 614mg27%
Potassium 355mg10%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 3g3%
Protein 3g6%
Vitamin A 172IU3%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 24mg120%
Vitamin B6 1mg50%
Vitamin C 61mg74%
Vitamin E 1mg7%
Vitamin K 3µg3%
Calcium 38mg4%
Vitamin B9 (Folate) 263µg66%
Iron 2mg11%
Magnesium 39mg10%
Phosphorus 58mg6%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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How to make tapioca masala or kappa curry

A) pressure cooking tapioca:

1. Take 1 medium sized tapioca root (400 grams).

making kappa curry recipe

2. Rinse it very well. Peel and chop in medium to slightly large pieces. You can even rinse after chopping. You will need 3 cups chopped tapioca.

making kappa curry recipe

3. Add the chopped tapioca in a 2 litre pressure cooker. add 2 cups water.

making kappa curry recipe

4. Also add ½ teaspoon salt.

making kappa curry recipe

5. Pressure cook on medium flame for 2 whistles or for 12 to 14 minutes.

making tapioca masala recipe

6. When the pressure settles down open the lid.

making kappa curry recipe

7. drain all the water. cover and keep the tapioca aside.

making kappa curry recipe

B) making coconut paste:

8. Meanwhile when the tapioca is getting pressure cooked, take ½ cup grated coconut in a grinder jar.

making kappa curry recipe

9. Add ½ teaspoon tamarind and ¼ to ⅓ cup water. Tamarind gives a slight sour taste in the curry. But if you want you can skip tamarind. To get a faint tang or a slight sourness, you can also add 1 small to medium tomato after sautéing the onions (after step 17). Sauté tomatoes till they soften.

making kappa curry recipe

10. Grind to a smooth paste. Keep coconut paste aside.

making kappa curry recipe

Making tapioca curry

11. Meanwhile heat 2 tablespoons coconut oil in a pan. Lower the flame and add ½ teaspoon mustard seeds and let them crackle.

making tapioca curry recipe

12. Then add 1 inch cinnamon, 2 green cardamoms, 2 cloves, 8 fenugreek seeds (slightly crushed in a mortar-pestle) and 1 to 2 dry red chilies (halved and seeds removed).

making tapioca curry recipe

13. Fry till the red chilies change color.

making tapioca curry recipe

14. Then add ¼ cup sliced pearl onions or shallots and 2 teaspoons finely chopped ginger.

making tapioca curry recipe

15. Add 8 to 10 curry leaves (whole or chopped).

making tapioca curry recipe

16. Mix well.

making tapioca curry recipe

17. On a low flame sauté till the pearl onions turn translucent.

making tapioca curry recipe

18. Then add ¼ teaspoon turmeric powder, ¼ teaspoon red chilli powder, ¼ teaspoon black pepper powder, ½ teaspoon cumin powder and ½ teaspoon coriander powder.

making tapioca curry recipe

19. Mix very well.

making tapioca curry recipe

20. Now add the coconut paste.

making tapioca masala recipe

21. Mix again.

making tapioca masala recipe

22. Stirring often, sauté coconut paste till it thickens and you see oil releasing from the sides.

making tapioca masala recipe

23. Add 1 to 1.5 cups water. 1.5 cups water makes for a slightly thin curry and goes very well with rice. So if serving kappa curry with rice you can make a slightly thin curry. For chapatis or parottas, you can make medium or thick gravy. For a medium consistency add 1 cup water. For a thick consistency add ½ to ⅔ cup water.

making tapioca masala recipe

24. Season with salt as required.

making tapioca masala recipe

25. Mix very well and simmer for 2 to 3 minutes.

making tapioca masala recipe

26. Then add the boiled kappa or tapioca.

making tapioca masala recipe

27. Mix again.

making tapioca masala recipe

28. On a low flame simmer tapioca curry for 7 to 8 minutes. To thicken the gravy a bit, you can also mash a few tapioca pieces with a spoon.

making tapioca masala recipe

29. Switch off the flame and then add 2 tablespoons chopped coriander leaves. mix well.

tapioca masala recipe

30. Serve tapioca masala with steamed rice.

tapioca masala recipe

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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