Kappa Puzhukku or Mashed tapioca with grounded coconut mixture
Tapioca dishes are known to be popular among Keralites. Grounded coconut is an important ingredient of this tasty recipe.
The two main tapioca dishes which are popular in Kerala are Chenda kappa (plain boiled tapioca) and Kappa puzhkku (mashed tapioca with grounded coconut). Fish curry and kappa puzhukku is undoubtedly one of the highlights of Kerala cuisines. Mashed tapioca with grounded coconut mixture also goes well with chicken or beef recipes. The greenish yellow colour of this recipe is due to the presence of turmeric powder. Green chillies or birds eye chilies is the reason for a spicy flavour. Grounded coconut mixture used in this recipe is a combination of green chillies, shallots, jeera, turmeric powder and grated coconut. Fresh and good tapioca must be used to get the delicious taste. Gray coloured streaks throughout the inner portion of the tapioca would give away the spoiled ones. The use of these spoiled tapiocas imparts a bitter taste. Let’s have a look at the detailed description about the ingredients required and the method of preparation of this traditional recipe.
Ingredients required for the preparation of Kappa puzhukku ( Mashed tapioca with grounded coconut mixture)
- 1/2 kilogram of tapioca (Kappa)
- 1 cup of grated coconut
- 3-4 green chillies
- Water, as per the requirement
- A pinch of jeera (optional)
- 1 sprig of curry leaves
- 1/4 teaspoon of turmeric powder
- 8-9 shallots
- Salt as per the taste
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Method of preparation of Kappa puzhukku ( Mashed tapioca with grounded coconut mixture)
- Peel off the brown coloured outer and thick pink coloured skin from the root.
- Wash it in running water and cut it to small bit sized pieces.
- Transfer the tapioca pieces to the cooking vessel. Pour the water, so that the contents are immersed completely.
- Add the salt and heat it in a medium flame. Cook it for about 20 minutes.
- Meanwhile grind the mixture of grated coconut, green chillies, shallots, jeera (optional), salt and turmeric powder. Do not make it to a fine paste, instead grind it to form a regular mixture and keep it aside.
- Check whether the tapioca is cooked. Once it is cooked drain out the excess water and spread out the grounded coconut mixture and the curry leaves on top of the cooked tapioca.
- Keep the vessel in a low-medium flame for 3-4 minutes. Take out from the flame and mix the contents really well.
- Mash the tapioca pieces to get a tasty Kappa puzhukku.
- Serve this delicious dish with fish curry or other non-veg recipes.
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