Kerala Kappa Masala Recipe / Seasoned Tapioca
Hi everyone, I am posting today a super duper Kappa recipe which you can have and served as an appetizer or as a main course. On my way back home from school today I saw a lady selling tapioca / kappa and I found it so fresh and so I asked my driver to buy it, so that I could make it in the evening.
Tapioca is a well relished root food all over the world, a rich source of carbohydrates, vitamins, minerals and organic compounds. Tapioca is also known as Yuca or Cassava which is to be boiled twice in order to remove its toxins. It improves digestion and metabolic activities.
This is very tasty and easy to prepare. So you can make it as an evening snack too. I love kappa to have it just with grated coconut..
I wanted to take step by step pictures of cooking process, but due to lack of time, decided to take only final pictures..
Here is the recipe of the awesome and very popular dish of Malayalees, Kappa Masala..
Preparation time- 10 minutes
Cooking Time – 20 minutes
Serves – 4
Ingredients for Kappa Masala:
Tapioca / Kappa – 1 medium piece
Water – to immerse in while boiling Tapioca
Salt – to taste
Turmeric powder – ¼ tsp.
Vegetable oil – 2 tbsp.
Mustard Seeds – 1 tsp.
Split Urad Dal – 1 tsp.
Dry Red Chilly- 2 no
Green Chilly – 1 small
Garlic (crushed) – 2 small
Shallots / kunjulli – 4 no
Curry Leaves – 1 sprig
Grated Coconut – ½ cup
How to Make Kerala Kappa Masala:
Clean Tapioca very well and peel it. Wash it thoroughly.
Chop it in to small and rough pieces by driving the knife in and then split it off from the centre of tapioca.
Pour sufficient water to this and boil it.
Once it is completely boiled drain off water and again pour the same amount of water to cover tapioca. Add salt and turmeric powder, mix it and cook it until the tapioca pieces are soft. Once it is cooked, drain off excess water from tapioca and keep it aside.
Now take pan and heat oil. Add mustard seeds. When they splutter, add in urad dal, dry red chillies, green chilly, crushed garlic, shallots and curry leaves in order. Sauté it on medium heat for few minutes. Add the cooked tapioca into it and mix it well with the masala until the tapioca is coated well with the onion masala. Add in the grated coconut and mix everything together.
Kappa Masala is ready to be served now.
My Recipe Notes on Kappa Masala:
1. You can use coconut oil too.
2. Always use fresh Tapioca.
3. Boiling time of Tapioca depends on the quality of tapioca. Usually white tapioca cooks faster than the yellowish one. It’s better to cook yellow tapioca in the pressure cooker.
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കേരള കപ്പ മസാല റെസിപ്പി
Kerala Kappa Masala.
This Kappa Masala is the perfect grab and go dish, as a an appetizer or for dinner.. That’s my favorite punch! Great minds think alike!