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Kappa Puzhukku - Tapioca Potage

kappa kuzhachathu or puzhukku or tapioca potage kappa puzhukku or kerala style tapioca potage

 

Ingredients of Kappa Puzhukku

Serves: 8

This is the all-time favourite in the toddy shops of Kerala. It is also known as kappa kuzhachathu It is usually served with a spicy fish curry,but can also be eaten as a meal in itself with a pungent coconut chutney.

500gms tapioca

1 tsp salt

Ground to a coarse paste:

1/2 medium-sized,fresh coconut,grated

5 shallots,chopped

10 dry red chillies,torn into pieces

A pinch of cumin powder

1/2 tsp turmeric powder

Tempering:

1 1/2 tbsp oil

1 tsp mustard seeds

1 shallot,chopped

1 stalk curry leaves

Method of Preparation of Kappa Puzhukku

  • Peel wash and cut tapioca into 1-cm pieces.
  • Place in a pan with enough water to cover,and boil over high heat for 30 minutes till cooked.
  • Drain,stir in salt and mash lightly.
  • Return pan to low heat,mix in coconut paste and cook for 5 minutes,stirring occasionally.
  • Heat oil for tempering in a small pan and sprinkle in mustard seeds.When they start sputtering,add remaining ingredients and fry till shallot turns brown.Pour contents of pan into puzhukku,mix well and serve.