Kerala Kappa Masala Recipe / Seasoned Tapioca.
Hi everyone! Today, I'm excited to share a super delicious kappa recipe that can be served as an appetizer or main course. On my way back from school, I spotted a vendor selling fresh tapioca/kappa and couldn't resist buying some. I asked my driver to pick it up, and I prepared it this evening. Stay tuned for the recipe!
Tapioca, also known as yuca or cassava, is a popular root food rich in carbohydrates, vitamins, and minerals. However, it's crucial to note that tapioca contains toxins that require proper preparation, typically boiling or cooking, to ensure safety. When prepared correctly, tapioca can support digestion and provide essential nutrients.
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This dish is not only delicious but also easy to prepare, making it perfect for an evening snack. I personally love having kappa with grated coconut! Unfortunately, I couldn't take step-by-step pictures of the cooking process due to time constraints, but I've shared the final pics. Here's the recipe for Kappa Masala, a popular and mouth-watering dish among Malayalees.
Preparation time - 10 minutes
Cooking time: 20 minutes
Calories - 157 kcal / serving
Author - Seena.
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.
Bon Appétit
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കേരള കപ്പ മസാല റെസിപ്പി.
