Wednesday, January 5, 2011

Kappa Puzhuk- Authentic dish from kerala using tapioca/ Yuca Root

1. Oil- 4 tsp
2. Tapioca- 1 kilo
3. Green chillies- 5-6
4. Shredded Coconut- 3 cups/1 coconut
5. Cumin seeds- 1 tsp
6. Turmeric powder- 1/2 tsp
7. Garlic pods- 5-6
8. Curry leaves- 2 strands
9. Salt,to taste
10. Shallots- 6-7

Preparation Method
1. Grind together green chillies, coconut, cumin seeds, garlic pods,turmeric powder,shallots,curry leaves and salt.
2. Cook tapioca in hot boiling water with salt and turmeric powder.
3. When cooked, sieve the water from the tapioca and keep aside for some time till all the water drizzles and get separated.
4. Donot cook tapioca closed or in a pressure cooker. The fumes coming from tapioca should escape.Otherwise its poisonous.
5. In a heavy bottom pan, add oil and transfer the cooked tapioca into it.
6. Add the ground mixture into it. Stir and mix well.
7. Add lots of curry leaves and some coconut oil on top.

1. Splutter some mustard seeds, dry red chillies and some curry leaves in a tsp of coconut oil and garnish.
2. Mix well while serving.
3. Serve hot with naadan chicken curry or fish curry.


  1. Thanks for the recipe. Today we prepared this for our guest. Wonderful !

  2. your pic has been copied here


  4. I think the same kappa are made with the narrow cuttings. these are fired and are named as the koi kaal, these types of foods were first seen at the Thalasherry Foods. i think the name was given so for the simialr chiken leg piece structure.