Kappa Puzhukku needs no introduction to people familiar with kerala cuisine. It is an absolutely delightful preparation of Tapioca blended in a very flavourful mix of coconut and other spices. This dish is a traditional style of making Tapioca in Kerala. My Mother- in law’s signature dish, i learnt making this from her. 

Here goes the recipe:-


 A look in to the ingredients —

• Tapioca – 500gms
• Turmeric Powder – 1 tsp
• Green Chillis – 2 to 3
• Pepper Powder – 1 tsp
• Grated Coconut – 1 cup
• Cumin seeds – 1 tsp
• Curry leaves – a few
• Coconut Oil – 1tbsp
• Salt – to taste

Here’s how :-


The Tapioca Tuber looks like this . Cleaning and chopping it in to small chunks is a process in itself–

Cut vertically and remove any thick skinned tissue

Chop in to small cubes

Wash the chopped pieces well and in a heavy bottomed pan add enough water along with 2-3 slit green chillis and turmeric powder and cook till it is soft and tender.

Add pepper powder and salt to the cooked tuber and mix well.

In the meanwhile grind grated coconuts, cumin seeds and curry leaves to a coarse powder.

In a separate pan prepare the tempering by allowing mustard seeds and urad dal to splutter along with a few curry leaves.


Now comes the final mixing part —


Add the coarse coconut powder, tempering to the cooked tubers and mix well. Let the mixed curry simmer for a while . To give it a more authentic taste add little coconut oil to this curry. Mix well and serve hot !

This mushy curry tastes heavenly  —–

The puzhukku was served with rice and other accompaniments and the lunch was a total culinary delight !

I am sending this to Aipi’s Bookmarked Recipes – Tuesday Event event announcement by Priya



Also linking this to Sujana’s Celebrating Regional cuisine

Linking this to Girlichef’s Hearth n Soul :Vol 27