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.
For seasoning:
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.
Cheers,
Happy Cooking
Seena.
N.B:
Please Subscribe to our Our Youtube Channel, ‘Seenas Food Basket’.
To get all the latest updates, connect with us on Facebook, Twitter, Pinterest and Instagram. It will keep us motivated.
You have an option to add your Comment on our website. Just go to the recipe page and scroll down. You can see the space provided there to comment. Pls. add your feedback there both, positive and negative.
Hope you liked our Recipes with its step by step explanation and the ‘TIPS’ and ‘RECIPE NOTES’. Pls. support us by SHARING it and clicking on the ‘LIKE’ button of our Facebook Page, so that you will get our latest recipes on your news feed without missing them.
Try out this and let us know what you think.. We love to see your creations. So, when you try out this recipe, take a picture and email it to seenasfoodbasket@gmail.com.
കേരള കപ്പ മസാല റെസിപ്പി
Kerala Kappa Masala.
Description
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!