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Kappa Puzhukku Recipe | CraftMyMeals | CraftMyMeals

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Kappa Puzhukku

keralaeasyveganvegetariangluten-freedairy-free

soy-free

kosher

Kappa Puzhukku

Name: Kappa Puzhukku
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings (1 cup each)
Cuisine: kerala
Ingredients: 1 kg kappa (peeled and cubed); 1 cup grated coconut; 4 pcs green chillies (slit lengthwise); 6 pcs cheriya ulli; 4 pcs garlic (cloves); 0.5 tsp turmeric powder; 0.5 tsp jeerakam; 1.5 tsp salt; 6 cup water (for boiling); 2 tbsp coconut oil (for tempering); 1 tsp mustard seeds; 2 pcs dried red chillies (broken into half); 10 pcs curry leaves

Popularity

4.0

Taste Score:8/10

A rustic and comforting Kerala dish made from mashed tapioca, cooked with fragrant coconut, and seasoned with a simple tempering. A hearty staple, perfect as a main meal or snack.

Prep15m

Cook25m

Servings4

Serving:1 cup

1105 cal

Ingredients

For 4 servings

1 kg kappa (peeled and cubed)
1 cup grated coconut
4 pcs green chillies (slit lengthwise)
6 pcs cheriya ulli
4 pcs garlic (cloves)
0.5 tsp turmeric powder
0.5 tsp jeerakam
1.5 tsp salt
6 cup water (for boiling)
2 tbsp coconut oil (for tempering)
1 tsp mustard seeds
2 pcs dried red chillies (broken into half)
10 pcs curry leaves

Nutrition per Serving

1105

Calories

Protein

241g

Carbs

Instructions

1
Prep and cook the tapioca
- Peel the tapioca, wash it thoroughly, and cut it into 2-inch cubes.
- Place the tapioca cubes in a large pot, add enough water to cover them, along with 1 tsp of salt and 1/4 tsp of turmeric powder.
- Bring to a boil and cook for 15-20 minutes, or until the tapioca is tender and can be easily pierced with a fork.
- Once cooked, drain all the water and set the tapioca aside.
2
Make the coconut paste
- In a blender or food processor, add the grated coconut, shallots, garlic, green chillies, cumin seeds, and the remaining 1/4 tsp of turmeric powder.
- Pulse a few times to get a coarse mixture. Do not add water; it should not be a smooth paste.
3
Combine and mash
- Add the coarse coconut paste to the pot with the cooked tapioca.
- Mix everything together gently and cook on low heat for 5-7 minutes, allowing the flavors to meld.

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About This Kappa Puzhukku Recipe

A rustic and comforting Kerala dish made from mashed tapioca, cooked with fragrant coconut, and seasoned with a simple tempering. A hearty staple, perfect as a main meal or snack.

This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 1105.28 calories per serving with 3.89g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.

15g

Fat

Fiber7g

Sodium901mg

Potassium428mg

Phosphorus196mg

Know more about our calculations

Using the back of a large spoon or a potato masher, lightly mash the tapioca. Leave some chunks for texture.

Make the tempering

Heat coconut oil in a small pan over medium heat.
Add the mustard seeds and let them splutter, which should take about 30 seconds.
Add the broken dried red chillies and curry leaves. Sauté for another 30 seconds until the chillies darken slightly and the curry leaves are crisp.

Pour the tempering over the mashed tapioca. Mix well and serve immediately.

Pro Tips

1Ensure the tapioca is cooked until just tender. Overcooking will make it overly mushy and difficult to handle.
2For the most authentic flavor, use fresh coconut and crush it coarsely. A fine paste will alter the texture of the dish.
3Using virgin coconut oil for the tempering is crucial for achieving the traditional Kerala taste.
4Kappa Puzhukku tastes best when served hot, paired with a spicy fish curry or Kanthari Mulaku Chammanthi.

Recipe Variations

high protein

High protein

Add cooked and shredded beef (beef ularthiyathu) or pork to the mashed tapioca for a hearty Kappa Biriyani.

quick

Quick

Use a pressure cooker to cook the tapioca. It will be ready in about 2-3 whistles, cutting down the cooking time significantly.

kid friendly

Kid friendly

Reduce the number of green chillies to one and skip the dried red chillies in the tempering to make it mild.