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.
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:
Tapioca Curry
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 (haldi)
- ¼ teaspoon red chilli powder
- ¼ teaspoon black pepper powder
- ½ teaspoon cumin powder (jeera powder)
- ½ teaspoon coriander powder (dhania 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)
How to make tapioca masala or kappa curry
A) pressure cooking tapioca:
1. Take 1 medium sized tapioca root (400 grams).
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.
3. Add the chopped tapioca in a 2 litre pressure cooker. add 2 cups water.
4. Also add ½ teaspoon salt.
5. Pressure cook on medium flame for 2 whistles or for 12 to 14 minutes.
6. When the pressure settles down open the lid.
7. drain all the water. cover and keep the tapioca aside.
B) making coconut paste:
8. Meanwhile when the tapioca is getting pressure cooked, take ½ cup grated coconut in a grinder jar.
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.
10. Grind to a smooth paste. Keep coconut paste aside.
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.
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).
13. Fry till the red chilies change color.
14. Then add ¼ cup sliced pearl onions or shallots and 2 teaspoons finely chopped ginger.
15. Add 8 to 10 curry leaves (whole or chopped).
16. Mix well.
17. On a low flame sauté till the pearl onions turn translucent.
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.
19. Mix very well.
20. Now add the coconut paste.
21. Mix again.
22. Stirring often, sauté coconut paste till it thickens and you see oil releasing from the sides.
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.
24. Season with salt as required.
25. Mix very well and simmer for 2 to 3 minutes.
26. Then add the boiled kappa or tapioca.
27. Mix again.
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.
29. Switch off the flame and then add 2 tablespoons chopped coriander leaves. mix well.
30. Serve tapioca masala with steamed rice.
