Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

Kappa Puzhukku/ Mashed Tapioca with Ground Coconut and Spices

Selecting good tapioca???? Only experts can do that!!! If you are lucky, you get good type of tapiocas get cooked to soft. But some kind of tapioca will not become soft even after cooking for a long time.  I buy from market, clean, chop and cook it, if it turns out good, GOOD!!! Now I try this method, the best time to buy is in the season where you can find plenty of tapioca in the market. Generally, during that time there will be only 10 % chance to get not-so-good tapiocas.

Kappa puzhukku is Malayali’s traditional and favourite breakfast. It can be prepared in many different ways with and without coconut. The most common puzhukku is made by mashing boiled tapioca pieces and mixing with ground coconut with spices and finally tempering with mustard, dry chillies and curry leaves in oil. The method I am preparing now does not involve the tempering step, instead coconut oil and fresh curry leaves are added as a final step in the dish. This gives a soothing coconut oil finish to the recipe and the smell of fresh curry leaves linger throughout in the servings. Store brought mango pickle is a good accompaniment for this dish.

Step by step instructions with images:

Peel the thick outer skin of tapioca and chop into bite sized cubes

Wash thoroughly under running water and keep it covered in water for 30 minutes

Pressure cook tapioca for 3 whistles

When the pressure releases strain the tapioca and transfer to a wide mouthed pan

Keep ready the ingredients to grind

Grind coarsely grated coconut, shallots, garlic pods, green chilly with salt and turmeric powder

Add the ground coconut mixture to the well cooked tapioca

Mash and mix the ingredients using a wooden spatula

Add curry leaves

And pour the coconut oil over it while hot and mix thoroughly

Serve warm with mango pickle

Kappa puzhukku

Kappa puzhukku / Mashed tapioca with ground coconut and spices

This Kerala special breakfast is a tasty combination of boiled and mashed tapioca with ground coconut and spices with a generous topping of coconut oil and curry leaves garnish.
Prep Time 25 mins
Cook Time 15 mins
Course Breakfast
Cuisine Indian
Servings 4

Equipment

  • Pressure cooker
  • Wide mouthed sauce pan
  • Wooden spatula
  • Small grinder

Ingredients
  

  • 1 ½ kg Tapioca
  • ¾ cups freshly grated coconut
  • 5 to 6 nos shallots
  • 5 to 6 pods garlic
  • 1 big green chilly
  • 1 teaspoon cumin seeds
  • ¼ teaspoon turmeric powder
  • ½ tablespoon salt
  • 2 tablespoons coconut oil
  • A sprig of curry leaves

Instructions
 

  • Peel the thick outer skin of tapioca and chop into bite sized cubes
  • Wash thoroughly under running water and keep it covered in water for 30 minutes
  • Pressure cook tapioca for 3 whistles
  • When the pressure releases strain the tapioca and transfer to a wide mouthed pan
  • Keep ready the ingredients to grind
  • Grind coarsely grated coconut, shallots, garlic pods, green chilly, cumin seeds with salt and turmeric powder
  • Add the ground coconut mixture to the cooked tapioca
  • Mash and mix the ingredients using a wooden spatula
  • Add curry leaves and pour the coconut oil over it while hot and mix thoroughly
  • Serve warm with mango pickle
Keyword breakfast, Kappa, Tapioca


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