kappa puzhukku
Print Recipe
5 from 1 vote

Kappa Puzhukku

Kappa puzhukku is seasoned, spiced and mashed tapioca root. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: main course, side
Cuisine: kerala, south indian
Servings: 3
Calories: 287kcal
Author: Dassana Amit

Ingredients

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

Instructions

cooking and mashing kappa (tapioca root)

  • Take 1 tapioca yuca kappa or 500 grams. Rinse it in water first.
  • Then peel and chop the kappa. Rinse again in water.
  • Place the kappa pieces in a pan. add ½ teaspoon salt or as required.
  • Add 2 cups water. cover the pan with lid and cook kappa on medium flame.
  • In between do check. cook kappa till tender.
  • A fork or knife should easily pierce through the cooked kappa pieces.
  • Drain all the water from the cooked kappa.
  • Mash with a potato or vegetable masher. Keep mashed kappa aside.

tempering for kappa puzhukku

  • Heat 1 tablespoon coconut oil in a small pan or tadka pan.
  • Add ½ teaspoon mustard seeds. let the mustard seeds crackle.
  • 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.
  • Next add 2 tablespoons chopped pearl onions or shallots. You can even use regular onions.
  • Mix and begin to sauté pearl onions. sauté onions till translucent.
  • Then add 1 to 2 tablespoons grated coconut. mix well.
  • Switch off the flame and add ¼ teaspoon turmeric powder. mix again very well.

making kappa puzhukku:

  • Pour this tempering mixture in the mashed kappa.
  • Mix everything very well.
  • Lastly drizzle 1 tablespoon coconut oil.
  • Mix again.
  • 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.

Nutrition

Calories: 287kcal | Carbohydrates: 56g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Sodium: 467mg | Potassium: 431mg | Fiber: 4g | Sugar: 4g | Vitamin A: 249IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 28mg | Vitamin B6: 1mg | Vitamin C: 99mg | Vitamin E: 1mg | Vitamin K: 5µg | Calcium: 36mg | Vitamin B9 (Folate): 316µg | Iron: 1mg | Magnesium: 37mg | Phosphorus: 51mg | Zinc: 1mg