Kappa Puzhukku – Seasoned Tapioca

Kappa – Yuca or Tapioca can be prepared in many ways. Back home in Kerala, we used to prepare Kappa in 3 different ways:

1. Kappa Chenda – Plain Boiled Tapioca
   
2. Kappa Vevichathu – Seasoned Tapioca with Grated Coconut
   
3. Kappa Puzhukku – Simple Seasoned Tapioca

I often make Kappa Puzhakku since it’s easy and I don’t have to mess around with Coconuts 🙂

My husband likes Kappa in any form though I am not a great fan.

Here is my recipe for Simple Seasoned Tapioca. This is my entry for Food in Colors (FIC) – Express Your Mood, event hosted by Nithya of Aromas From my Kitchen and started by Sunshine Mom.

Ingredients

1. Tapioca – 1 lb
2. Shallots (Kunjulli) – 5
3. Green Chillies – 3 or 4
4. Crushed Garlic Cloves – 5 (A must)
5. Dry Red Chillies – 3
6. Curry Leaves – A sprig
7. Turmeric Powder – 1/4 tsp
8. Cumin (Jeerakam) Seeds/Powder – 1/4 tsp
9. Oil – 1 tbsp
10. Mustard Seeds – 1/4 tsp
11. Salt – to taste
12. Water – as needed

Preparation Method

1. Peel the thick brown and thin pink skin from the Yuca Root and cut it into small bite sized pieces. Wash it well.
2. Boil the tapioca pieces along with salt and a pinch of turmeric until it is fork tender. (Some people double boil tapioca but the waxed tapioca I get here doesn’t need double boiling.)
3. Drain the water and keep it aside.
4. Heat oil in a pan and splutter mustard seeds.
5. Add shallots, green chillies, garlic, red chillies, curry leaves and saute till the shallots begin to brown lightly.
6. Add a pinch of turmeric and cumin and saute for a minute.
7. Add the boiled tapioca pieces and mix well.
8. You can mash the tapioca pieces lightly.
9. Serve with Fish Curry, Chicken Curry or even Chilly Sauce Dip.

Note

Tapioca though tasty, is a highly starchy food like potato and may lead to gastric problems. So it’s advised to add lot of garlic while preparing tapioca. Drink plenty of water after savoring delicious tapioca.