kappa puzhukku is seasoned, spiced and mashed tapioca root.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
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
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.
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.