Kappa Puzhukku is a dish of boiled and mashed tapioca mixed with spicy flavour-packed coconut chutney and is finished off with a coconut oil tadka.
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Breakfast, Main Course, Snack
Cuisine: Indian, Kerala, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
To boil tapioca chunks
1kgtapiocaweighed as whole pieces
water as required(to submerge the pieces)
Salt to taste
For the spicy coconut paste
1cupgrated coconutyou may add ½ cup more
3mini shallotssliced thinly
3garlic clovesdiced finely
2green chillieschopped finely
½teaspooncumin seeds or fennel seeds
curry leaves
salt to taste
½teaspoonturmeric powder
For tempering
1tablespooncoconut oil
1teaspoonmustard seeds
2 to 3dried red chillies
curry leaves
INSTRUCTIONS
Boil
Peel the tapioca skin and discard any blackened portion.
Chop them into bite-size and wash thoroughly in a colander under running water to remove all dirt.
Add the tapioca to a deep saucepot and fill it with water and salt to taste.
Bring this to boil and continue to cook until the tapioca pieces are tender but still hold the shape. You may cover and cook too.
Switch off and drain all the water and put back the boiled pieces into the pot.
Grind the coconut mixture
Add the grated coconut, shallots, garlic, green chillies, cumin or fennel seeds, curry leaves and salt into a chutney maker and grind to a coarse paste.
Add this ground mixture to the boiled tapioca along with the turmeric powder and mash it thoroughly using the back of the spoon or a potato masher.
Cook
Heat this on a low flame while mashing and stirring the mixture. Adjust the salt for taste and cook until the mixture thickens.
Switch off and keep covered while you prepare the tempering.
temper (tadka)
Heat coconut oil in a small tadka pan.
Add the mustard seeds and let them splutter.
Reduce the flame and add the dried red chillies and curry leaves.
Fry until crisped and pour the tempering over the prepared kappa puzhukku.
Serve
Mix thoroughly and serve warm as is or with any spicy fish or beef curry.