Kappa Puzhukku or Tapioca in ground coconut - South Indian Style
Prep time
Cook time
Total time
Serves: 5 people
  • Tapioca, cubed- 2 tapiocas (6 cups)
  • Water- 3 cups
  • Salt- ½ tsp
To grind
  • Coconut, grated- 1 cup
  • Cumin seeds- 1 tsp
  • Garlic, chopped- 2 cloves
  • Green chili- 1 or 2
  • Turmeric powder- ¼ to ½ tsp
  • Water- 1 cup
For tempering
  • Coconut oil or vegetable oil- 2 tbsp
  • Mustard seeds- 1 tsp
  • Small onions, chopped small- 3
  • Red dry whole chili- 3
  • Curry leaves- 1 sprig
  1. Peel off the skin from the tapiocas, cut into cubes, wash under running water.
  2. Boil the tapiocas along with water and salt until they turn soft and fork- tender; around 20 minutes.
  3. Drain the water from the cooked tapiocas and keep aside.
  4. In a blender, grind the above mentioned "to grind ingredients" to a coarse paste.
  5. In a large saucepan, add the cooked tapiocas and the ground coconut paste.
  6. Gently mash the tapiocas using a wooden spoon.
  7. Add 1½ tsp salt, combine well.
  8. Cook for 10 minutes until the gravy starts to thicken.
  9. Remove the pan from the heat and keep aside covered.
  10. Heat a small pan over medium heat, add oil.
  11. When the oil turns hot, add mustard seeds and let it splutter.
  12. Add the chopped small onions and saute for a few minutes.
  13. Add dry red chilies and curry leaves, saute till onions have turned brown.
  14. Pour this tempering over the cooked tapioca.
  15. Keep the cooked tapioca covered for sometime so that the flavors from the tempering will get into the dish.
  16. Serve warm along with your favorite fish curry.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/kappa-puzhukku-or-tapioca-in-ground-coconut-kerala-kappa-recipe/