- 1 kg Tapioca / kappa / cassava
- 5 shallots (small onions)
- 5 green chillies
- 5 garlic cloves
- 2 sprigs curry leaves
- 1/4 tsp turmeric powder
- 1/4 tsp cumin seeds
- 3 tbsp coconut oil
- 1/4 tsp mustard seeds
- water (to cover the tapioca
- 2 cups grated coconut
- salt (to taste)
Peel the thick brown and thin pink skin from the root and cut it into small bite sized pieces. Wash it well.
Boil the tapioca pieces along with salt and a pinch of turmeric powder and cook for 10 minutes. Drain the water and keep it aside.
Grind together grated coconut, green chillies, turmeric powder, cumin seeds, garlic and shallots coarsely. Mash the cooked tapioca and add the ground mix and cook for some time.
Heat coconut oil in a pan, splutter mustard seeds and fry curry leaves. Add this to the tapioca mixture.
Kappa puzhukku is ready. Serve hot with fish curry or beef curry.
Calories: 817kcal | Carbohydrates: 116g | Protein: 7g | Fat: 39g | Saturated Fat: 34g | Sodium: 243mg | Potassium: 1028mg | Fiber: 14g | Sugar: 12g | Vitamin A: 70IU | Vitamin C: 83mg | Vitamin E: 1mg | Calcium: 74mg | Iron: 3mg