Tapioca cooked with ground coconut, it’s a Kerala vegetarian delicacy…
Kappa Puzhukku is a popular traditional dish from the South Indian state of Kerala. It is a simple and delicious dish made with boiled and mashed tapioca (also known as yuca or cassava) mixed with grated coconut, green chili, garlic, and a few other spices. Sharing the recipe for Kappa Puzhukku. This is usually enjoyed with fish curry. I also have it with chicken or beef curries as well, tastes delish.
Kerala style fish curry recipe, click here
Kerala Style Kappa Puzhukku- Tapioca Or Yuca With Coconut | Instant Pot Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Ingredients
- Raw tapioca, diced- 4 cups
- Salt- 1 tsp
- Water- 1½ cups
For grinding
- Grated coconut- 1½ cups
- Garlic cloves- 2
- Green chilies, halved- 2 or 3
- Cumin seeds- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ¼ cup
For making tempering
- Coconut oil- 2 tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 3
- Curry leaves- 10 leaves
- Kashmiri chili powder- ½ tsp (optional)
Instructions
- I've taken 3 raw tapiocas, peel off the skin & dice them up; there will be around 4 cups.
- You can also use frozen tapioca, available in Indian stores. Rinse the frozen tapioca in water.
- I'm using my Instant Pot for pressure cooking the tapiocas. You can use a regular pressure cooker or cook over the stovetop.
- Add the diced tapiocas to the stainless steel pot.
- Season with 1 tsp salt & add 1½ cups water. Combine well.
- Close the pot with the lid.
- Select pressure cook setting, set the time to 12 minutes at high pressure.
- If cooking over stovetop: add water to a large pot & let come to a slight boil, add the tapioca & salt & cook for 20 to 25 minutes till the tapioca has turned fork tender.
- After 12 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- Open the lid, the tapioca will be cooked perfectly & fork-tender.
- There will be some liquid in the pot, drain the liquid.
- Using a spoon gently mash the tapioca, don't mash up completely.
- Into a blender jar, add the above-mentioned ingredients 'for grinding' & grind to a coarse paste.
- Add the ground coconut to the cooked tapiocas, combine well.
- Rinse the blender jar with ¼ cup water & add that to the tapioca, mix well.
- Turn on saute setting at medium or normal temperature.
- Season with ½ to 1 tsp salt.
- Cook for a few minutes till the raw smell of coconut & garlic goes away.
- Cancel saute setting & keep it covered.
- For making tempering: place a small frying pan over medium heat, add coconut oil & let oil turn hot.
- Add mustard seeds, let splutter.
- Add dried red chilies & curry leaves, saute for a few seconds.
- Take the pan off the heat & add ½ tsp Kashmiri chili powder. This is optional.
- Combine well & immediately pour over the cooked tapioca with coconut.
- Keep it covered for some time so that all the aroma will infuse into the dish.
- In Kerala, this is enjoyed with fish curry- pour spicy fish curry over the tapioca & enjoy.
- I also enjoy this with chicken or beef curries, tastes delish.
