Traditional Kerala Tapioca Dish with Coconut/ Kappa Puzhukku

Traditional Kerala Tapioca Dish with Coconut/ Kappa Puzhukku

One of the most popular dishes in Kerala is Boiled Tapioca with fish curry.Here, the recipe for preparing the authentic Tapioca dish locally known as Kappa Puzhukku is illustrated. This dish is prepared by adding spices and coconut onto to the boiled Tapioca which makes it even more mouthwatering. This dish can be eaten as such or with a combination of fish curry. This dish is also served as a side dish with plain cooked rice. If you ever get a chance to visit Kerala, this is one dish worth trying.

PS: This recipe is spicy, so if you like it to be less spicy, adjust the no: of green chillies according to your taste.


Ingredients

Tapioca - 2 nos
Scraped Coconut - 6 Tablespoon
Green Chilli - 2-3
Cumin seeds - 1 teaspoon
Turmeric powder - Half Teaspoon
Indian shallots - 2 nos
Dried Red chilli - 1-2

For Seasoning

Coconut Oil - 2 Teaspoon
Mustard seeds - Half teaspoon
Curry Leaves - 4- 5 petals
Dried Red Chillies - 2

Directions

1. Clean off the skin from the tapioca and cut it into 1/2 or 1 inch cube pieces. Take enough water to submerge the tapioca pieces. Put enough salt and a pinch of turmeric ( for yellow colour) and boil it till cooked.

Tip : Cooking tapioca takes a long time in a pan, in a pressure cooker this will be done quickly. But when you pressure cook tapioca, it gets competely cooked ( consistency like butter ) even before the first whistle. So remove the cooker from the stove before you hear the full first whistle.

2. Once cooked, drain off the water and keep the tapioca aside.

3. In a blender, take coconut, green chillies, cumin seeds, turmeric powder, shallots, dried redchilli and blend it till evreything is mixed well. Keep it aside.

Warning : Steps to follow once the oil is hot needs to be done quickly or else your seasoning can get burned. Raise the pan from the stove, in case the oil is too hot.

4. Heat a pan. Pour coconut oil and when it turns warm (not hot), put the mustard seeds.

5 When the seeds start to splutter, break the dried red chillies and put it in. Also put the curry leaves and give a quick stir. By this time all the mustard seeds have spluttered and you did a quick fry of the red chillies and curry leaves.

6. Now put the Tapioca pieces and ground coconut paste and mix it well. Turn of the heat. Your dish is ready. Enjoy!!


Hope you enjoyed the recipe!

Thank you!