Kappa Puzhukku or Kappa or Tapioca is a staple food, any Keralite would reach for.Grown easily in his soil, a Keralite never feels tired of trying out the various authentic dishes. Kappa puzhukku is one among them, where coconut and other spices blend along with the cooked tuber in a balanced way.
Wiki says, “Tapioca is a word derived from the Tupi language of Brazil (from tipi’óka).Cassava is native to South America.Cassava, often referred to as tapioca in English, and kappa or kolly or maracheeni in Malayalam, is a staple food. In Tamil, the roots of tapioca is called Maravalli kezhangu. In other parts of the world, the bitter-cassava plant may be called “mandioca”, “aipim”, “macaxeira”, “manioca”, “boba”, or “yuca”.
Kappa puzhukku goes well with Spiced up Meen curry without coconut.Vegetarians may have a variety of mulagu chammanthis, preferably coconut-less of their choice.The puzhukku as such has all the necessary flavours in it and can be had, as such too.
- Tapioca 1 KG (Cleaned and Roughly Cubed)
- Grated Coconut 3/4 Cup
- Shallots 2 Nos. Sliced
- Green Chilly 3 Nos. Slit
- Garlic Cloves 2 Nos.
- Cumin Seeds 1/4 Teaspoon
- Turmeric Powder 1/4 Teaspoon
- Curry Leaves, Water, Salt and Coconut Oil as Required
- Blend coarsely grated coconut, Onion, Green Chilly, Garlic, Cumin Seed and Turmeric Powder; Keep it Aside
- Boil the tapioca along with water, Add required salt when it will become half cooked
- Cook till the Tapioca is Done; Drain the excess water and mash the tapioca well
- Add the Blended Mixture in to the mashed tapioca and mix well; Cover and cook it for 7-8 minutes adding curry leaves.
- Close the fire and drizzle some coconut oil; Mix well.
- Serve hot with Fish Curry or Chilly Chutney