Tapioca root shouldn’t be {that a} widespread ingredient, in the case of Indian delicacies on the entire. However in sure components of the Indian subcontinent, this root vegetable is used extensively to make quite a lot of meals dishes. A kind of areas is South India. So, on this publish, I’ve shared a easy, but scrumptious in addition to nutritious recipe of a Kerala fashion Kappa Puzhukku. This dish can be known as Kappa Vevichathu and is principally a seasoned, spiced and mashed tapioca root preparation. This recipe can be vegan pleasant and gluten-free.

kappa puzhukku served in a white bowl with text layovers.

About Kappa Puzhukku

Like I discussed at first, kappa or tapioca roots are a typical ingredient utilized in an array of dishes in South Indian delicacies.

From easy fries and sabzis to curries and extra, identical to this Kappa Puzhukku, tapioca roots make for pretty dishes down South. Tapioca root can be known as as Yuca and Cassava in English. Kappa is the Malayalam phrase and Maravalli Kilangu is the Tamil identify for a similar.

The great thing about this Kappa Vevichathu can be that along with being very easy, because the preparation is only a mash which is tempered and seasoned, this recipe qualifies as each a foremost course dish in addition to aspect dish.

Whichever approach you need to serve it, the selection is totally yours. And it tastes simply as incredible, served any approach.

Together with the kappa or tapioca roots, all you require to make this Kappa Puzhukku is water and salt first, to cook dinner the kappa.

Then, the remainder of the substances that go into making of this dish are coconut oil, mustard seeds, pearl onions, dried pink chili, inexperienced chili, curry leaves, turmeric powder and contemporary grated coconut.

Since all of the above tempering substances in addition to the usage of coconut oil are usually South Indian, this recipe of Kappa Vevichathu turns into fairly the genuine one.

To maintain it this fashion and get the traditional flavors throughout, be sure you are utilizing coconut oil for the tempering.

For this Kappa Puzhukku, a specialty from the delicacies of Kerala, should you don’t have pearl onions, then you should utilize shallots or common onions as nicely. Additionally, it’s best so as to add a beneficiant amount of coconut on the finish.

However in case, should you really feel that utilizing the contemporary coconut in addition to tempering the dish in coconut oil makes for an excessive amount of of coconut for you, then you might simply need to skip the addition of contemporary grated coconut in the long run.

There are just a few variations of creating a Kappa Vevichathu. In some variations, coconut paste is added. Right here, on this publish, I’ve shared my mom’s approach of creating it, which is simple and doesn’t require floor coconut paste.

As I mentioned earlier, some contemporary grated coconut is added within the tempering, although that may be skipped too, should you don’t have it or really feel it’s an excessive amount of for you.

As additionally talked about, getting ready the Kappa Puzhukku is sort of straightforward. You simply must boil or steam the tapioca roots, mash them after which season with the tempered substances. Addition of coconut oil is a should, so don’t skip it.

Kappa Vevichathu might be served as a aspect dish with a Kerala vegetarian main-course. You may even have this kappa dish as plain. Its filling and retains one full for a superb period of time.

You may even serve this puzhukku with a thick onion chutney (or ulli chammanthi) and Red Coconut Chutney or pink chilli chutney (chilli chammanthi).

Step-by-Step Information

make Kappa Puzhukku

Prep and Prepare dinner Tapioca Root

1. Rinse 1 giant tapioca root/kappa (500 grams) in water first.

rinsed kappa for making kappa vevichathu.

2. Then, peel and chop the cassava root. Rinse once more in water.

You could possibly decide to take away the thick string from the middle whereas chopping them or take away the strings after the tapioca items are cooked.

peeled and chopped kappa for making kappa vevichathu.

3. Place the chopped tapioca items in a pan.

Be aware: The tapioca items may also be a cooked in a stovetop stress cooker. Add 2 cups of water or extra overlaying the tapioca items. Stress cook dinner on medium warmth for two to three whistles.

kappa pieces added in a pan for making kappa vevichathu.

4. Add ½ teaspoon salt or as required.

adding salt to kappa pieces in pan  for making kappa vevichathu.

5. Add 2 cups water.

water added in pan.

6. Cowl the pan with the lid and cook dinner the chopped tapioca roots on medium warmth.

cooking kappa in covered pan.

7. In between, do examine.

cooking kappa.

8. Prepare dinner the tapioca till fork tender.

cooking kappa.

9. A fork or knife ought to simply pierce via the cooked kappa items.

cooked kappa pieces.

10. Drain all of the water from the cooked kappa.

drained and cooked kappa.

11. Mash with a potato or vegetable masher to a clean texture. Preserve apart. Take away the onerous strings should you see them whereas mashing.

mashing cooked kappa pieces.

Make Kappa Puzhukku

12. Warmth 1 tablespoon coconut oil in a small pan or tadka pan.

heating coconut oil in a small pan for making tempering.

13. Scale back the warmth to low and add ½ teaspoon mustard seeds.

mustard seeds added to hot coconut oil for making.

14. Let the mustard seeds crackle.

mustard seeds crackling in hot oil.

15. Then, add 1 dried pink chilli (seeds eliminated), 1 chopped inexperienced chili and seven to eight curry leaves.

Fry for just a few seconds or until the pink chilies change shade and the curry leaves turn out to be crisp.

frying dried red chili, chopped green chilies and curry leaves in hot oil for tempering kappa puzhukku.

16. Subsequent, add 2 tablespoons of chopped pearl onions or shallots. You may even use common onions.

chopped pearl onions added to oil.

17. Combine and start to sauté pearl onions.

sautéing onions for tempering kappa puzhukku.

18. Sauté onions until they’re softened and look translucent.

sautéing onions for tempering kappa puzhukku.

19. Then, add 1 to 2 tablespoons contemporary grated coconut.

fresh grated coconut added to pan.

20. Combine nicely.

coconut mixed well with rest of tempering ingredients.

21. Flip off the warmth and add ¼ teaspoon turmeric powder.

turmeric powder added to pan.

22. Combine once more very nicely.

turmeric powder mixed well in the tempering for kappa puzhukku.

23. Pour the tempering within the mashed kappa.

tempering poured in mashed kappa.

24. Combine all the pieces very nicely.

tempering mixed well in the mashed kappa.

25. Lastly, drizzle 1 tablespoon coconut oil.

adding coconut oil in kappa puzhukku.

26. Combine once more. Test the style. If required, add extra salt and blend once more.

coconut oil mixed well in the mashed kappa.

27. Serve Kappa Puzhukku as a aspect dish with a Kerala foremost course or with ulli chammanthi, Kerala coconut chutney or pink chilli chammanthi. You may even have it plain.

kappa puzhukku served in a white bowl.

Professional Ideas

  1. You may cook dinner the tapioca root items in a pan/pot or stress cooker or Immediate Pot including water as required.
  2. Be sure to cook dinner the kappa items until fork tender. This lets you mash the veggie nicely.
  3. In case you don’t have both of the pearl onions or shallots, then you should utilize common onions on this dish.
  4. To maintain the authenticity of Kerala flavors on this dish, use coconut oil to make the tempering for this dish.
  5. If you want a spicier kappa mash, then you may enhance the amount of inexperienced chilies within the recipe.
  6. In case you don’t have the contemporary grated coconut, then skip including it in the direction of the tip.

Extra Comparable Recipes To Attempt!

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kappa puzhukku

Kappa Puzhukku | Maravalli Kilangu Recipe (Mashed Tapioca Root)

Easy, scrumptious and nutritious Tapioca recipe of a Kerala fashion Kappa Puzhukku. This dish can be known as Kappa Vevichathu and is principally a seasoned, spiced and mashed tapioca root preparation.

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

For cooking kappa (tapioca root, yuca)

For tempering mashed tapioca

Forestall your display screen from going darkish whereas making the recipe

Cooking and Mashing Tapioca Root

  • Take the tapioca. Rinse it in water first.

  • Then peel and chop the kappa. Rinse once more in water.

  • Whereas chopping, you may decide to take away the centre string or take away the strings later after the tapioca is cooked.

  • Place the tapioca items in a pan. Add ½ teaspoon salt or as required.

  • Add 2 cups water. Cowl the pan with lid and cook dinner tapioca on medium warmth.

  • In between do examine. Prepare dinner chopped tapioca root until fork tender.

  • A fork or knife ought to simply pierce via the cooked tapioca items.

  • Drain all of the water from the cooked tapioca.

  • Mash with a potato or vegetable masher to a clean texture. Whereas mashing, take away any onerous strings should you discover them.

  • Preserve mashed tapioca apart.

Making Kappa Puzhukku

  • Warmth 1 tablespoon coconut oil in a small pan or tadka pan.

  • Decrease the warmth. Add ½ teaspoon mustard seeds. Let the mustard seeds crackle.

  • Then add the pink chilli, and chopped inexperienced chilli and seven to eight curry leaves. Fry for just a few seconds until the pink chilies change shade and the curry leaves turn out to be crisp.
  • Subsequent add 2 tablespoons chopped pearl onions or shallots. You may even use common onions.

  • Combine and start to sauté pearl onions. Sauté onions until they’ve softened.

  • Then add the grated coconut and blend nicely.

  • Flip off the warmth and add ¼ teaspoon turmeric powder. Combine once more very nicely.

  • Pour this tempering combination within the mashed kappa. Combine all the pieces very nicely once more.

  • Lastly drizzle 1 tablespoon coconut oil and blend once more.

  • Serve Kappa Puzhukku as a aspect dish with a Kerala foremost course meals or with thick onion chutney or kerala coconut chutney or pink chilli chutney. You may even have it as is.

  • As a substitute of cooking tapioca in a pan or pot, you may decide to cook dinner in a stovetop stress cooker or in an Immediate Pot including water as required.
  • For cooking tapioca in a 2 to three litre stovetop stress cooker, add 2 cups water or as wanted overlaying the chopped tapioca items. Stress cook dinner on medium warmth for two to three whistles.
  • Add onions as a substitute of pearl onions or shallots.
  • You may omit the coconut should you don’t have it.
  • Do use edible coconut oil and don’t swap it with another oil.
  • This recipe might be halved or doubled simply. 

Diet Info

Kappa Puzhukku | Maravalli Kilangu Recipe (Mashed Tapioca Root)

Quantity Per Serving

Energy 287 Energy from Fats 54

% Every day Worth*

Fats 6g9%

Saturated Fats 5g31%

Sodium 467mg20%

Potassium 431mg12%

Carbohydrates 56g19%

Fiber 4g17%

Sugar 4g4%

Protein 3g6%

Vitamin A 249IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 28mg140%

Vitamin B6 1mg50%

Vitamin C 99mg120%

Vitamin E 1mg7%

Vitamin Ok 5µg5%

Calcium 36mg4%

Vitamin B9 (Folate) 316µg79%

Iron 1mg6%

Magnesium 37mg9%

Phosphorus 51mg5%

Zinc 1mg7%

* % Every day Values are based mostly on a 2000 calorie weight-reduction plan.

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This Kappa Puzhukku recipe from the archives first printed in June 2018 has been up to date and republished on February 2023.


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