• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cook's Hideout
  • All Recipes
  • Recipes by Category
  • Subscribe
  • Navigation Menu: Social Icons

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Recipes by Category
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Curry » Kerala Kappa/ Tapioca Masala

    Kerala Kappa/ Tapioca Masala

    Published: Feb 28, 2013 · Modified: Dec 16, 2019 by Pavani · Leave a Comment

    0 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe

    I love to try anything vegetarian ingredient at least once. When I saw Nags' post for Kerala Kappa Masala, I wanted to try this new veggie, Tapioca. I'm trying this Tapioca Masala recipe from Edible Garden, who is hosting the Kerala Kitchen cookout this month.

    I've seen it in the farmers market and wondered how this strange looking veggie tasted, but never dared to buy it myself. I don't remember seeing this veggie back home and my mom thought it looked like 'karra pendalam', but she wasn't sure. 

    After reading Nags' post, I went looking for tapioca and came home with my first ever tapioca/ kappa. I followed Nags instructions on how to cut and prepare the dish to the T and I've to say that this will not be the last time I'm going to buy this veggie. I was eating it right out of the saute pan -- it had a nice texture and the garlic-chili masala made it spicy and absolutely delicious. Definitely a must try for people who haven't tried it before.

    Kerala Kappa/ Tapioca Masala

    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 20 mins
    Cook Time: 10 mins
    Total Time: 30 mins
    Course: Side Dish
    Cuisine: kerala
    Servings: 23 serving

    Ingredients

    • 1 Tapioca Kappa / - medium
    • 3 cloves Garlic
    • 3 chilies Dry red
    • ½ tsp Mustard seeds
    • ½ tsp Urad dal
    • 8 - 10 Curry Leaves
    • to taste Salt

    Instructions

    • Peel and wash tapioca well. There is a fiber like thing in the center of the tapioca, so remove this before chopping it into ½" cubes.
    • Put the cubes in a sauce pan and cover with 1" of water. Bring water to a boil, then simmer until the pieces get fork tender, about 10-12 minutes. Drain the water and keep aside.
    • In the meantime, crush the garlic along with red chilies into a coarse mixture.
    • In a saute pan, add 1tbsp coconut oil, add the mustard seeds, urad dal, garlic-chili mixture and curry leaves. Saute until garlic starts to smell fragrant, about 30 seconds. Add the drained tapioca, turmeric and salt. Mix well and cook for couple of minutes. That's it it's ready to be snacked on.

    Notes

    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

    More Curry

    • Grey bowl with vankaya senagapappu iguru.
      Vankaya Senagapappu Iguru
    • Grey bowl with soya methi sabji.
      Soya Methi ki Sabji
    • Blue bowl with Malaysian Curry sauce
      Vegan Malaysian Curry Sauce Recipe
    • White oval bowl with stuffed brinjal fry.
      Stuffed Brinjal Fry Recipe
    0 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Comments

    1. Nagalakshmi V

      March 01, 2013 at 1:52 am

      looks fabulous! thank you so much for joining in.

      Reply
    2. Rajani S

      March 02, 2013 at 5:28 pm

      The very thought of kappa puzhinginyathu makes my mouth water :). Its is an all time favorite. We usually pressure cook the kappa so that its a little on the mashed side (not too much though). It can be paired up with a quick chutney made with onion and chilies - pulse it 3-4 times with salt, in the mixie until it a coarse paste. Add a drop of oil if its too spicy and serve with steaming kappas! Its delicious 🙂

      Reply
    3. Pavani

      March 11, 2013 at 2:08 am

      Thanks to you for sharing such a delicious and authentic dish -- loved making it.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    My profile photo.

    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

    More about me →

    Trending Recipes

    • Blue plate with cups of chocolate custard.
      How to make Chocolate Custard with Custard Powder
    • Brown plate with a stack of Ethiopian flatbread.
      Easy Injera Recipe | Step by Step
    • Plate with fried plantains and a bowl with garlic sauce.
      Cuban Tostones with Mojo Sauce Recipe
    • White bowl with bangaladumpa vepudu
      Masala Potato Fry | Andhra Style

    Seasonal Recipes

    • Blue bowl with sweet and spicy berry chutney
      The Best Cranberry Apple Chutney Recipe
    • Vegan potato latkes
      How to make Eggless Latkes
    • White plate with stack of Danish Aebleskivers
      How to make Vegan Ebelskivers Recipe
    • Vegan Fruit Cake
      How to make Eggless Christmas Plum Cake

    My Cookbooks

    Vegetarian Indian Instant Pot Cookbook.
    The Essential Vegetarian Indian Cookbook.

    Footer

    ^ back to top

    About

    • Privacy Policy

    Newsletter

    • Subscribe

    Contact

    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    0 shares