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A comforting and hearty Kerala dish made from mashed tapioca and a fragrant coconut-chili paste. It's a rustic classic, often enjoyed with spicy fish curry or as a standalone meal.
For 4 servings
Prep & Boil Tapioca
Prepare Coconut Paste
Combine & Mash
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A comforting and hearty Kerala dish made from mashed tapioca and a fragrant coconut-chili paste. It's a rustic classic, often enjoyed with spicy fish curry or as a standalone meal.
This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 1129.59 calories per serving with 3.96g of protein, it's a beginner-friendly recipe perfect for breakfast or lunch or dinner or snack.
Prepare Tempering (Tadka)
Final Mix & Serve
For a one-pot meal, add cooked and shredded beef ('Kappa Biryani' style), chicken, or scrambled eggs to the mashed tapioca during the final mixing stage.
For a slightly different flavor and crunch, add 1/2 tsp of Urad Dal to the tempering along with the mustard seeds and fry until golden.
For a richer, creamier texture, add 1/4 cup of thick coconut milk along with the coconut paste in step 3 and cook until it's absorbed.
Tapioca is a rich source of complex carbohydrates, which provide a steady and sustained release of energy, making this a filling and satisfying meal that can keep you fueled for hours.
The use of fresh coconut and virgin coconut oil provides medium-chain triglycerides (MCTs), a type of healthy saturated fat that is easily digested and converted into energy by the body.
As tapioca is derived from the cassava root, this dish is naturally free from gluten, making it an excellent and safe carbohydrate option for individuals with celiac disease or gluten sensitivity.
Kappa Puzhukku is a calorie-dense dish rich in carbohydrates from tapioca, making it a great source of energy. The coconut provides healthy fats, and it's naturally gluten-free. However, due to its high glycemic index, it should be consumed in moderation, especially by those monitoring their blood sugar levels.
A typical serving of Kappa Puzhukku (around 295g) contains approximately 450-500 calories. The majority of calories come from the carbohydrates in tapioca and the healthy fats from coconut and coconut oil.
Yes, frozen tapioca works very well. Thaw it completely before use and follow the same cooking instructions. You might need to adjust the boiling time slightly, so check for doneness with a fork.
Traditionally, it is famously paired with spicy Kerala fish curry ('Meen Curry') or beef curry. The combination is iconic in Kerala cuisine. It also goes wonderfully with a simple onion-chili chutney ('Ulli Chammanthi') or a dollop of pickle.
Stickiness is usually caused by two things: overcooking the tapioca or not draining the water properly. Cook the tapioca just until it's fork-tender and ensure all the boiling water is drained out immediately and thoroughly before you proceed with mashing.